Sauce:

• 3 tbsp low salt soy sauce
• 2 tbsp Rice Wine
• 2 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 2 tsp Lime juice

Directions:

Soak chilli peppers for required time Cook noodles according to package directions, and rinse under cold water.

Drain thoroughly then toss with sesame oil.

Heat one tablespoon of the peanut oil in a wok or large sauté pan, just until smoking.

Add noodles, reduce heat, and brown one side until firm and slightly golden, about four minutes.

Turn over, heat another tablespoon of oil, and brown other side. Set aside.

Heat remaining tablespoon of peanut oil and sauté garlic and onions.

Add remaining vegetables and sauté on high heat until vegetables are almost cooked.

Whisk together the sauce ingredients.

Add sauce and sauté until vegetables are tender but still crunchy.