Back again with more Chinese food!
This was actually my favourite recipe of them all. I loved the thick, fresh egg noodles and all the vegetables. It had great flavour and (like all the dishes) was even better the next day as leftovers!
You could easily add chicken or any protein to this dish if you wanted. I liked that we had a single dish without meat, though.
Bring a pot of water to a boil. Add noodles and boil for 2 minutes. Drain and rinse with running water. Place the noodles in a bowl and coat with 1 tbsp of corn oil. In another bowl, mix oyster sauce, 3 tbsps of water, soy sauce, rice vinegar, sesame oil and sugar. Heat a wok or frying pan and add 2 tbsps of corn oil. Add onion and red pepper and stir-fry until tender. Add mushrooms and zucchini and fry until golden brown. Transfer vegetables to a plate. Add remaining 2 tbsps of oil to the pan with ginger and garlic. Add noodles and cook until heated through. Add vegetables and sauce, stirring until combined.