Cantonese Soy Sauce Pan-fried Noodles

Ingredients: 700g Cantonese fine noodles,  150g red  pepper,  200g cabbage,  250g mushrooms (soaked)

Seasonings: 3 tbsp. first-extract soy sauce, 0.75 tbsp. Zhenjiang vinegar, 0.5 tbsp. sugar;  mix all seasonings with 3 tbsp. of water

Steps:

1. Blanch Cantonese fine noodles in boiling water for 2 minutes, drain and drizzle with olive oil.
2. Cut all vegetables into julienne strips
3. Heat wok with oil and stir-fry mushrooms until fragrant. Add cabbage and noodles. Stir-fry a while in low heat.
4. Add seasonings and stir-fry until noodles are well-coated in sauce. Plate up and garnish with red pepper juliennes.

Tips：

1. Use long chopsticks to toss the noodles, instead of a spatula.
2. Only add red pepper juliennes in the end to avoid overcooking.