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Put the noodles in a large bowl, cover with boiling water for 4 min, then drain and run the noodles under cool water. 2. Mix soy sauce, orange juice and zest, sugar and cornstarch. 3. Heat the oil in a wok, add in ginger and garlic and fry for 1 minute. Add in the sherry, peppers and fry for 1 minute. Tip in the carrots, zucchini and peapods and fry for 3 min. 4. Stir in the water chestnuts and spring onions, keeping a few onions for garnish. Fry for a minute. Stir in the sauce and noodles till warm. Sprinkle with spring onion. NOTES : Make it your own with different vegetables. Easily halved. Tested 2002-04: Halved the recipe. It may seem like a lot in the bowl, but it's mostly vegetables, so you will want it all. We omitted the canned waterchestnuts. I wish I had a mandolin which I trusted my fingers to: So much cutting! But it was worth the effort. The freshness comes through; fast meal. The orange zest was a nosegay!
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Filipino egg noodles — pancit canton stir-fry, birthday noodles
Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mesh basket for portioning and straining ramen noodles
Motorized pasta rolling — hands-free, three cutters included