Chinese noodles are perfect for a quick, tasty meal. In this recipe, the noodles are tossed in an unusual East–West sauce of mustard, curry and soy. The bold flavours marry well with the bland noodles.
| East meets West |
| Preparation time 10 minutes |
| Serves 4 |
350 g (12 oz) dried or fresh Chinese noodles
2 teaspoons sesame oil
3 tablespoons finely chopped fresh chives
FOR THE SAUCE:
3 tablespoons extra virgin olive oil
2 teaspoons sesame oil
3 tablespoons finely chopped shallots
2 tablespoons Dijon mustard
1 tablespoon Madras curry powder
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
salt and ground black pepper
1 Cook the noodles in a large pan of boiling water for 3–5 minutes, then drain and plunge into cold water. Drain thoroughly and toss them in the sesame oil. (They can be kept in this state, tightly covered with cling film (plastic wrap), for up to 2 hours in the refrigerator.)
2 Heat a wok or large frying pan and add the olive and sesame oil. Immediately add the shallots and stir-fry for 2 minutes, until lightly browned. Then add the mustard, curry powder, soy sauces and some salt and pepper.
3 Toss in the cooked noodles and stir-fry for about 3 minutes, until heated through, mixing well all the while. Add the chives, mix well and serve at once.