Spring onion and ginger noodles

Spring onion and ginger noodles

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

This is a quick, no-fuss dish when you want something noodley to accompany a meat dish or soup. Throw in some prawns or finely sliced chicken, and you have an easy main course on your hands. Young ginger, called for here, has thin, translucent skin and a brighter, clearer flavour than ‘old’ ginger. It’s also less fibrous and feels much heavier due to the fact it hasn’t dried out like its mature counterpart.

Ingredients

Quantity Ingredient
80ml peanut oil
8 cm piece young ginger, peeled and finely shredded
2 garlic cloves, finely chopped
80ml oyster sauce
80ml Chicken stock
or 80ml water
1 leek, cut into shreds about 6 cm long
10 spring onions, cut into shreds about 6 cm long
500g fresh, flat egg noodles
40g Toasted sesame seeds

Method

  1. Heat half of the oil in a saucepan over a medium heat, then add the ginger and garlic and cook, stirring often, for 2 minutes, or until fragrant. Add the oyster sauce and stock and bring to a simmer. Remove the pan from the heat and set aside. Heat the remaining oil in a wok over a medium–high heat, then add the leek and half of the spring onions and stir-fry for 2 minutes, or until softened.
  2. Meanwhile, cook the noodles in a saucepan of boiling water for 2–3 minutes (or according to the packet instructions), or until softened, then drain well. Add the noodles and oyster sauce mixture to the wok and toss to combine well and heat through. Divide among four bowls, sprinkle with the sesame seeds and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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