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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a fantastically versatile recipe. When im serve it as a side dish, i leave it plain and simple, but it can be easily turned into a tasty supper with the addition of a little meat or some more vegetables - i sometimes throw in some left over cooked chicken or pork or handful of cooked, peeled prawns. Ingredients:
250 g chinese egg noodles |
1 tablespoon sunflower oil |
150 g shiitake mushrooms, thinely sliced |
4 green onions, thinely sliced |
1 teaspoon dark soy sauce |
200 g bean sprouts |
sea salt |
1 teaspoon sesame oil |
Directions:
1. Cook the noodles in a large pan of boiling water.
2. Heat the sunflower oil in a wok and when good and hot, stir fry the mushrooms for 2 minutes.
3. Add the salad onions and cook for a further 1 minute.
4. Add the soy sauce.
5. Drain the noodles thoroughly and add to the wok with the been sprouts, a little salt and the sesame oil.
6. Cook for 2-3 minutes, stirring continuosly, until piping hot and well mixed, but don't over the cook the bean sprouts- they should still be crunchy.
7. Serve immediately with some extra sot sauce for splashing over.
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