| 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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