INGREDIENTS
200 g
dried Egg Noodles
3 tbsp
Oyster Sauce
1 1/2 tbsp
light Soy Sauce
2 tbsp
Rice Vinegar
1/4 cup
Water (or Chicken Stock)
2 tbsp
Sesame Oil
1 tsp
minced Ginger
2
Carrots, cut into thin, long strips
4
Green Onions, chopped (white part only)
2 cups
Shrimp (deveined and cleaned)
1 cup
Mushrooms, halved
1 cup
Bell Peppers, thinly sliced ((optional))
Green part of green onions chopped for topping