Noodles with ginger and spring onions

The Asian style dish is great as a light snack or as a side-dish.

Noodles with ginger and spring onions

Servings:	Serves 4
Calories per serving:	331
Ready in:	20 minutes
Prep. time:	5 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	25th October 2012

Best recipe review Clean tasting 5/5 Ideal as a side-dish The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 900 ml chicken stock
• 1 tablespoon groundnut oil
• 225 g (8 oz) dried egg noodles
• ½ teaspoon sesame oil
• 4 large spring onions, finely chopped
• 2 slices of ginger, julienned
• 1 tablespoon oyster sauce

Method

1. In a wok, boil the stock and add the noodles. Simmer uncovered fro 15 minutes or until soft.
2. Ladle the noodles to a warm serving dish and keep warm.
3. Add the sesame oil, ginger and spring onions to the stockand simmer on a low heat for 5 minutes so the spring onions wilt and sth stock reduces.
4. Add the spring onions and ginger to the noodles and as much stock as is needed.
5. Dot with oyster sauce and serve immediately.

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