This is a great dish to knock up quickly when you`re starving and want an instant carbohydrate hit with attitude. It goes with almost anything, oriental or not, but is a great base for piling on added value in the shape of fried or steamed chicken, fish or Chinese mushrooms, or greens such as sprouting broccoli or pak choi.
Serves 2
Prep: 15 min
Cook: 15 min
250g fresh or dried Chinese egg noodles
4 tbsp sesame oil
350g bean sprouts
6 spring onions
25g piece ginger
1 garlic clove
1 red chilli
3 tbsp soy sauce
25g coriander
3 shakes toasted sesame oil (optional)
Boil or soak the noodles according to packet instructions, drain and return to the cooking pan. Add 1 tbsp sesame oil, toss thoroughly and cover. Cook the bean sprouts in boiling salted water for 30 seconds until plump and glassy. Drain in a colander. Trim the spring onions and slice on the slant. Peel the ginger and slice in small, thin scraps. Peel, chop and crush the garlic. Chop the seeded chilli in small dice.Heat a wok over a high flame, add 2 tbsp oil and swirl to cover. Add the onions, tossing for a couple of minutes to wilt. Lower the heat, keep tossing for another minute or so until slippery soft. Add ginger, garlic, chilli and stir fry for about 30 seconds. Add 2 tbsp soy and keep tossing for a couple of minutes. Add beansprouts, remaining 1 tbsp oil and 1 tbsp soy, then stir in the noodles. Toss to amalgamate, add chopped coriander and toasted sesame oil, if using. Pile into warmed bowls and eat, adding extra soy sauce if you think it`s needed.