Toasted Noodles with Vegetables

175 g egg vermicelli
1 tbsp rice bran oil
2 cloves garlic, minced
115 g shiitake mushrooms, course chopped
3 celery sticks, sliced
1 carrot, sliced diagonally
115 g snow peas
75 g bamboo shoots, drained & sliced
1 tbsp cornflour
1 tbsp cold water
1 tbsp dark soy
2 tsp sugar
300 ml vegetable stock
SIDS SALT & PEPPER to taste
spring onion curls, to garnish

Cook noodles as per packet. Drain in a sieve, refresh under cold water, drain again then dry thoroughly on paper towels.
Heat 2 tsp oil in a wok. When it starts to smoke, spread ½ the noodles over the base. Fry for 2-3 minutes until lightly toasted. Carefully turn the noodle cake over to fry other side. When done, slide onto a heated serving plate. Repeat with remaining noodles to make two cakes.
Heat the remaining oil in the wok and stir-fry the garlic and mushrooms, adding water if necessary. Add celery,carrot, snow peas and bamboo shoots then stir-fry 2 minutes until vegetables are crisp-tender.
Mix the cornflour with 1 tbsp of cold water and add to the pan along with soy, sugar and stock. Cook, stirring, until the sauce thickens. Season with SIDS SALT & PEPPER to taste then divide the mixture between the noodle cakes and garnish with spring onion curls. Each cake serves 2 people.