#Noodles stir-fried with ginger; carrot and zucchini, then served in an oyster sauce.# Cook the noodles in boiling, salted water, rinse them under cold water, and set aside to drain.

Cut the carrot into thin strips. Thickly peel the zucchini to include a little of the flesh and cut into thin strips. Discard the center of the zucchini.

Peel the fresh ginger root sparingly, but remove any hard parts. Slice thinly, using a potato peeler. Cut the slices into thin strips, using a very sharp knife.

Heat the oil in a wok, and stir-fry the green onion for 10 seconds then add the carrot, zucchini and ginger, and stir-fry briefly.

Stir in the noodles and cook for 1 minute.

Stir in the soy and oyster sauces, and continue cooking until heated through. Season with salt and pepper and serve. #TIME# Preparation takes about 15 minutes and cooking takes approximately 15 minutes. #VARIATION# Cook the noodles in chicken stock instead of salted water to give them extra flavor. #COOK'S TIP# Stir-fry the ginger and the other vegetables very quickly, to avoid browning them. Lower the heat if necessary.