Crunchy Chinese Noodles
chinese, pasta
125 gm egg noodles
2 tablespoon dark sesame oil
1 2.5cm piece of root ginger - finely; grated
1 garlic clove; crushed
2 tablespoon soy sauce
3 spring onions - finely sliced
25 gm pine nuts - browned under the grill
1 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
Yield: 2 servings