Stir-fried mangetout and peppers with noodles

This is now my second cooking session with my sister Annie. Last week we made a coffee cake, and this week Annie decided to do a vegetable stir fry, which fitted in quite well with my current obsession with perfecting some of my basic Chinese techniques. Annie wanted a stir-fry with a sauce, so I made the sauce separately to stop turning the vegetables soggy, and added it at the last moment.



Ingredients
2 peppers
100g mange tout
3 cloves of garlic
1-inch piece of ginger
vegetable oil
8 tablespoons (2 fl oz) white wine
8 tablespoons (2 fl oz) vegetable stock
2 tablespoons light soy sauce
2 teaspoons of cornflour mixed with 4 teaspoons of cold water
400g fresh noodles

Method
Cut the peppers into strips (not too thin) and remove any seeds and white flesh.Peel and chop the garlic and ginger.Mix the wine, stock and soy sauce in a small pan, bring to the boil and simmer for a few minutes until the alcohol has evaporated.Add the diluted cornflour and stir well until the sauce has thickened.Heat a couple of tablespoons of vegetable oil in a wok until it starts to smoke, add the garlic and ginger, fry for a few seconds, then add the peppers and mange tout.Stir-fry for another couple of minutes, making sure that the vegetablese are still crunchy.Add the fresh noodles to the wok and continue stir-frying until the noodles are hot.Pour the sauce over the vegetable and noodle mixture, and serve.