250g dried egg noodles
2 teaspoons peanut oil
1 garlic clove, crushed
2 teaspoons grated ginger
2 cups sliced beans or celery
2 cups fresh corn kernels
1 red/green capsicum, sliced
1/2 Chinese cabbage, coarsely shredded
1/4 cup kecap manis
1. Bring a large pot of water to the boil, add noodles and cook for 4 min. Drain, rinse in cold water and set aside.
2. Heat peanut oil in a large wok or frying pan. Add the garlic, ginger and beans/celery. Cook for 1 min. Add the corn kernels and capsicum, cooking for 2 min. Add cabbage and cook for a further 2 min.
3. Add the prepared noodles and kecap manis. Serve topped with chopped fresh coriander.