| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Chinese |
Grigson |
4 |
servings |
INGREDIENTS
| 400 |
g |
Fresh flat or ribbon egg noodles |
| 2 |
tb |
Groundnut or sunflower oil |
| 1 |
tb |
Sesame oil |
| 4 |
|
Cm fresh root ginger; very finely chopped |
| 1 |
bn |
Chinese chives; (about |
| 30 |
g |
Cut into 1cm lengths; (30 to 45) |
| 175 |
g |
Fresh or frozen sweetcorn kernels; thawed if frozen |
| 3 |
md |
Tomatoes; deseeded and diced |
| 4 |
tb |
Oyster sauce |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
1 Cook the noodles, according to the packet. Drain and toss with 1/2
tbsp
groundnut or sunflower oil. Heat up the wok over a high heat until it
smokes.
2 Add the remaining groundnut or sunflower oil and sesame oil and when
they've heated, throw in the ginger.
3 Give it a quick stir, and add the chives and sweetcorn. Stir-fry for
about 40-60 seconds, and add the tomatoes. Stir-fry for another 30
seconds or so and tip in the noodles.
4 Stir and mix lightly for about 30 seconds, and spoon in the oyster
sauce
and soy sauce.
5 Toss, until the sauces are mixed in evenly and the noodles are
heated through. Taste and adjust the seasoning and serve immediately.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs
Converted by MM_Buster v2.0l.
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