1 cup cabbage, thinly sliced and chopped
1 cup carrot, julienned and chopped
1/4 cup snow peas, finely chopped
1/2 cup capsicum, finely chopped
1 tablespoon fresh ginger, thinly sliced
1 tablespoon olive oil
1 tablespoon vinegar
1 tablespoon dark soy sauce
3 tablespoons sugar
2 tablespoons cornflour dissolved in 1/4 cup water
3 cups Campbell’s Real Stock Vegetable
1 1/4 cups ketchup
1/4 teaspoon white pepper
1/4 cup spring onions, finely chopped + 2 tablespoons chopped spring onions for garnish
few coriander leaves for garnish
4 round portions cooked, fried noodles
4 fried eggs
Heat oil on high in a wok. Toss in the ginger and stir fry for a minute. Add the carrot, snow peas, capsicum and cabbage and stir fry for another minute. Add soy sauce, vinegar, sugar, ketchup, pepper and stock. Reduce heat to medium and cook for approximately 6-8 minutes until heated through and starting to bubble.
Add spring onions and cornflour. Increase heat to high. Cook for 2-3 minutes stirring till sauce thickens and is hot. Remove from heat.
In 4 noodle bowls, spoon sauce until halfway full. Top with fried noodle rounds and fried egg. Garnish with spring onions and coriander. Serve hot with sliced green chilies and slivered ginger.