Saturday, June 7, 2008

Ginger And Coriander Noodles

Ginger And Coriander Noodles
serves 4–6

handful of fresh coriander sprigs
225g/8oz dried egg noodles
50ml/2fl oz groundnut oil
5cm/2in piece of fresh root ginger,
finely shredded
7 spring onions, shredded
2 tablespoons light soy sauce
salt and freshly ground
black pepper

• Strip the leaves from the coriander sprigs. Pile them on a chopping board and chop roughly using a cleaver or a large sharp knife.
• Cook the noodles according to the packet instructions. Rinse under cold water and drain well. Toss them in 1 tablespoon of the oil.
• Heat a wok until hot, add the remaining oil and swirl it around the wok.Add the ginger and stir-fry for a few seconds, then add the noodles and spring onions. Stir-fry for 3–4 minutes until hot.
• Sprinkle in the soy sauce, and season with salt and pepper. Toss well,then serve immediately.

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