Step 1Mix the light and dark soy sauces and sugar together in a mug or shallow bowl with a dash of hot water to dissolve it. Cook the noodles until al dente according to the instructions on the packet. Drain and rinse in cold water, then add the sesame oil to the cooked noodles and toss to coat. This will prevent them from sticking together.
Step 2Heat the neutral oil in a wok or large frying pan over a high heat. Add the ginger to the pan and stir quickly, followed by the julienned spring onions and the garlic, mushrooms and pak choi (bok choy). Stir-fry for 3-4 minutes until the mushrooms become a little darker and the pak choi leaves begin to wilt. Add the red and orange peppers and continue to stir quickly. Add the rice wine and let it bubble away.
Step 3After a minute, tip in the drained noodles, followed by the soy mixture, and toss everything together. Stir-fry for 1 minute more. Serve immediately, garnished with the sliced spring onions and sesame seeds.
You can add or substitute any vegetables that you like in this recipe – bean sprouts, carrots, broccoli, mangetout (snow peas), water chestnuts, etc.