Teriyaki Noodle Bowl

1 tablespoon cornstarch
3/4 cup water
3 tablespoons soy sauce
2 tablespoons sugar
1 clove garlic, crushed
1 teaspoon ginger puree

12 ounces Chinese egg noodles
1 tablespoon vegetable oil
1 medium carrot, julienned
1/4 small red cabbage, sliced
1 medium red pepper, sliced
1 cup broccoli flowerets, steamed
1 shallot, sliced
water

1. Combine cornstarch and water in a small saucepan, then add soy sauce, sugar, garlic and ginger and cook over medium heat until thickened.
2. Meanwhile, bring a pot of water to a boil and cook the egg noodles.
3. In a fry pan or wok over medium-high heat, add the oil, then fry the carrot, cabbage and red pepper until pepper starts to blister, then add in the broccoli and shallot and fry until shallot is golden.
4. Drain the noodles and toss into the wok along with the prepared sauce. Toss to coat and serve.

Makes 4 servings