Fried Noodles with Bean Sprouts

 

1 tablespoon oil

2 slices ginger, cut into thin strips

1 shallot, sliced

21/2 cups (125 g) bean sprouts, tails trimmed, rinsed and drained

3 cups (750 ml) water

5 oz (150 g) dried egg noodles or fettucine

2 tablespoons fresh coriander leaves (cilantro), to garnish

3 green onions (scallions), chopped, to garnish

 

Seasoning

2 tablespoons dark soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1/4 teaspoon ground white pepper

1 teaspoon sesame oil

 

1 Heat the oil in a wok or skillet and stir-fry the ginger and shallot until fragrant. Toss in the bean sprouts and stir-fry for 2 minutes. Remove and set aside.

2 Bring the water to a boil in a large pot. Blanch the noodles in the boiling water until soft, about 1 minute. Rinse in cold water, drain and set aside.

3 Put the Seasoning ingredients into the wok and bring to a boil. Add the bean sprouts and noodles, tossing to mix evenly. Garnish with the fresh coriander leaves and green onions and serve.

 

Serves 2

Preparation time: 20 mins

Cooking time: 20 mins

 

Stir-fry the ginger and shallot until fragrant, then toss in the bean sprouts.

 

Blanch the noodles for about 1 minute before removing and rinsing in cold water.