I order this dish every time we eat at a Chinese restaurant; the crispy noodles soften under the rich aromatic gravy flecked with garlic and the vegetables are crunchy, as they have been cooked so quickly to retain their bright vibrant colours. The combination of textures from crispy noodles to crunchy vegetables is simply sensational. 

 

From my Veggie Chinese Takeaway Cookbook 

Place Fine egg noodles in a pot of boiling water for around 2 minutes or until soft, then drain and allow to cool. 

 

Heat 1 cup of oil over a medium to high heat and once the oil begins to shimmer, carefully lower the drained noodles in to the oil so they cover the entire bottom of the wok. Once golden brown and crispy, flip over and repeat. Transfer to a wire rack or kitchen paper to drain. 

 

Heat 1 tbsp. oil in a wok and add ginger and garlic, frying until fragrant. Add the onions and cook until translucent, followed by the carrot, bamboo shoots, baby corn, mange tout and straw mushrooms. Fry for 1 minute, then add bean sprouts and spring onions and mix well. Add the remaining ingredients (except corn flour slurry and sesame oil) and bring to the boil. Slowly pour in the corn flour slurry, stirring constantly until the sauce reaches the desired consistency. Remove from heat and stir in the sesame oil. 

 

Place the crispy noodles onto a large plate and using a pair of scissors, cut the noodle nest in to 4 quarters. Pour the vegetables over the noodles and serve.