Ingredients:
2 teaspoons peanut oil
1 medium onion, chopped
1 teaspoon garlic, minced
1 teaspoon ginger, grated
1 medium carrot
1 medium red bell pepper, chopped
2 medium zucchini, chopped
1 cup green beans, sliced
1 cup mushrooms, sliced
3/4 cup water
3 teaspoons corn flour
1 tablespoon soy sauce
1 tablespoon black bean sauce
85 grams egg noodles

Directions:
Heat the oil in a wok or frying pan. Stir-fry the onion until tender. Add the garlic, ginger and remaining vegetables and stir-fry until tender but still crisp.
Blend the water and corn flour in a separate bowl and then add the soy sauce and black bean sauce.
Stir the sauce into the vegetables. Heat until the sauce boils and thickens.
Cook the noodles according to instructions.
Drain the noodles and then add to the vegetables and sauce. Stir through coating Vegetables with sauce before serving.