QUICK NOODLES

INGREDIENTS
2 packets noodles
1 Tbsp vegetable oil
1 cup sliced onions
1 cup sliced peppers
1 cup carrot julienne
1 cup spring onions sliced
1 cup sliced mushrooms
1/2 iceberg/romaine lettuce
1 Tbsp ginger & garlic chilli paste
1 Tbsp soy sauce
1 Tbsp schezwan sauce
1/2 tsp turmeric powder
1 tsp sugar
1 Tbsp chopped coriander
2 Tbsp toasted crushed peanuts
1 Tbsp lemon juice

METHOD
Cook the noodles in boiling water according to the instructions depending upon the kind of noodles you are using. Drain, cool under running water.
Add a few drops of oil to the noodles to prevent them from sticking to each other.
In a wok, heat some oil to almost smoking point.
Then add the sliced onions, peppers, carrots, spring onions and mushrooms and the ginger garlic chilli paste.
Mix the soy, schezwan, turmeric and the sugar in a small bowl and mix well.
Add this mix to the vegetables. Then add the noodles and toss well. Season to taste.
Finish with chopped coriander and toasted crushed peanuts and lemon juice.