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Soft fried noodles contrast beautifully
with crisp beansprouts and asparagus in this super-quick recipe.
Ingredients
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dried egg noodles - 120g
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soy sauce - 4 tbsp
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small onion - 1, chopped
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spring onions - 5, sliced
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fresh root ginger - 1 small piece,
peeled and grated
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beansprouts - 120g
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young asparagus spears - 180g, trimmed
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garlic - 2 cloves, crushed
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vegetable oil - 5 tbsp
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ground black pepper and salt
Method
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Bring a pan of salted water to
boil, add the noodles and cook for 5 minutes until just tender,
drain and toss with 2 tbsp oil.
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Heat the remaining oil in a wok,
add the ginger, garlic, onion and stir-fry for few minutes, then
add the asparagus and stir-fry for few minutes more.
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Then, add the egg noodles and
beansprouts, stir-fry for 3 minutes.
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Stir in the soy sauce and spring
onions, season with pepper and salt, stir-fry for a while then
serve at once. Serves 4.
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