| 1½ tbsp / 22.5 ml | | soy sauce |
| 2 tsp / 10 ml | | vinegar |
| 5 1/3 oz / 150 g (about 14 oz / 400 g cooked) | | Chinese noodles |
| 3 tbsp / 45 ml | | vegetable oil |
| 1 x 1 inch / 2.5 cm piece (1/3 oz / 10 g) | | fresh ginger (finely chopped) |
| 5 cloves | | garlic (finely chopped) |
| 3½ oz / 100 g | | green beans (cut diagonally into 1/8 inch / 3 mm wide strips, 2 inch / 5 cm long) |
| 1 medium (3½ oz / 100 g) | | carrot (peeled and cut into matchstick-thin strips, 2 inch / 5 cm long) |
| 1½ tsp / 7.5 ml | | salt |
| 2 tsp / 10 ml | | sugar |
| 4 (5 1/3 oz / 150 g) | | spring onions (bulbs with 2 inch / 5 cm stalks halved lengthwise (top to bottom) and sliced thinly lengthwise tender green portion cut across into ¼ inch / 6 mm wide round pieces and kept separately). |
| ¼ tsp / 1.3 ml | | pepper |
| 1 medium (3½ oz / 100 g) | | red bell pepper (deseeded and cut lengthwise into 1/8 inch / 3 mm wide strips) |
| Vinegar with Green Chillies | | |
| ¼ cup / 60 ml | | vinegar |
| 2 | | green chillies (cut across into 1/8 or 1/6 inch / 3 or 4 mm wide round pieces) |
| ¼ tsp / 1.3 ml | | salt |