Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 125 grams | Egg noodles |
| 2 tablespoons | Dark sesame oil |
| 1 \N | 2.5cm piece of Root ginger finely grated |
| 1 \N | Garlic clove; crushed |
| 2 tablespoons | Soy sauce |
| 3 \N | Spring onions finely sliced |
| 25 grams | Pine nuts browned under the grill |
| \N \N | Fresh coriander leaves to garnish |
The crunch of browned pine nuts gives this simple mixture of egg noodles, garlic and ginger a mouth-watering texture. The dish is made in a matter of moments, and a finishing touch of fresh coriander makes all the difference, adding its distinctively oriental flavour.
Cook the egg noodles in boiling, salted water until soft - about 4-5 minutes. Heat the oil in a wok and soften the ginger and garlic gently in it for 3-4 minutes, then toss in the noodles until well coated. Stir in the soy sauce and spring onions and cook for another 3-4 minutes. Finally stir in the pine nuts and mix thoroughly. Serve immediately, garnished with fresh coriander leaves.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias