Yield: 2 Servings
|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