6 ounces of snow peas, cut in half on the diagonal
4 ½ ounces of bean sprouts
Dash of cayenne pepper
1 pound choy sum, cut into short lengths
2 tablespoons tamari sauce
2 tablespoons of mirin
2 sheets of nori, cut into thin strips
Bring a saucepan of water to the boil, add the noodles and cook for 5 minutes, or until tender and not clumped together. Drain and rinse under hot water. Heat the oil in a wok until hot, then add the spring onion, cayenne, garlic and ginger. Stir-fry over high heat for 1-2 minutes, or until soft. Add the carrot, snow peas and 1 tablespoon of water, toss well, cover and cook for 1-2 minutes, or until the vegetables are just tender. Add the noodles, bean sprouts, choy sum, tamari sauce, mirin, then toss until the choy sum is wilted ad coated with the sauce. Stir in the nori just before serving.