Crunchy chinese noodles

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

Similar recipes