- 180 g chow mein noodles
- 250 g fresh bean sprouts
- 1 medium green pepper, cut into thin strips or chopped
- 170 g snow peas
- 5 tablespoons cooking oil
- black pepper to taste
- 1/3 cup soy sauce
- 1 teaspoon garlic powder
Cook the chow mein noodles according to the package directions.
Drain the noodles in a colander and rinse them under cold water. Return them to the pot and toss with a little oil to prevent sticking.
Heat 3 tablespoons of oil in a large skillet or wok over medium heat. Add the green pepper and snow peas, and cook for 5 minutes.
Add the bean sprouts, garlic powder, and black pepper. Cook for another 3–5 minutes. Stir in the soy sauce and cook for 2 more minutes. Set aside.
Heat the remaining 2 tablespoons of oil in the same skillet or wok over medium heat. Add the noodles and stir-fry for 2 minutes, stirring occasionally.
Return the cooked vegetables to the pan. Toss everything together and cook for 2 more minutes, until heated through. Taste and adjust the seasoning if needed, then serve immediately.