Ingredients:
375g egg noodles
1 table spoon peanut oil
1 medium red onion, sliced
2 medium zucchini, sliced
1 large red pepper, sliced
1/2 medium Chinese cabbage, chopped
1/2 teaspoon dried chilies, crushed
1 1/2 tablespoons soy sauce
1/2 cup vegetable stock
2 tablespoons malt vinegar
1/2 teaspoon brown sugar
1 cup bean sprouts
1/3 cup coriander, chopped

Directions:
Add noodles to a large pan of boiling water and cook, uncovered, until just tender; drain.
Heat oil in wok or pan, add onion, zucchini, red pepper and cabbage, cook, stirring, until onion is soft.
Add chilies, soy sauce, stock, vinegar and sugar. Cook, stirring, until mixture boils, remove from heat, stir in spouts and coriander; mix well.
Serve with noodles.