Crunchy chinese noodles
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | grams | Egg noodles |
| 2 | tablespoons | Dark sesame oil |
| 1 | 2.5cm piece of Root ginger finely grated | |
| 1 | Garlic clove; crushed | |
| 2 | tablespoons | Soy sauce |
| 3 | Spring onions finely sliced | |
| 25 | grams | Pine nuts browned under the grill |
| Fresh coriander leaves to garnish | ||
Directions
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