Peel onion and carrot and cut into strips.
Wash chard and cut into strips, halve snow peas. Cut the spring onions and chili pepper into fine rings.
Cook the noodles according to package directions and rinse in cold water. Peel the ginger and garlic. Finely grate the ginger and finely dice the garlic.
Heat 3 tablespoons oil in a wok, add onions and garlic and stir-fry for 5 minutes. Add noodles, carrots, chard and snow peas and stir-fry for another 3 minutes.
Finally, add scallions, bamboo shoots, bean sprouts and chili and stir-fry for another 3-4 minutes.
Mix in peanuts, ginger, soy sauce and oyster sauce, sprinkle with fresh sprouts.
Preparation Tip:
Mix - according to preference - finely chopped chicken, shrimp, beef or vegetables such as pak choi, leeks, turnip greens, pointed cabbage or mushrooms into the noodles.
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