(serves 4)
This dish is usually served more as a side or a staple, a tasty alternative to rice at dinner, but a bit boring by itself. Ginger and shallots are one of those great combinations that Chinese people seem to like more and more with age lol, well, at least from my experience! They key is really to get the right texture, so making sure the noodles keep a bit of bite and every strand has flavour... which takes speed (so it doesn't burn) and vigorous tossing!
Prep time: 10 min
Cooking time: 15 min
Ingredients:
½ kg of fresh egg noodles
2 x 4cm sticks of ginger
½ bunch of green shallots
3-4 T Oyster sauce
2 T Sesame oil
2 T vegetable oil
Method:
1. Soak the noodles in cold wate
to get rid of the flour and to break up the noodles, then drain.
2. Finely slice the ginger and
shallots.
3. Heat a large pot with 2-3 T
vegetable oil, then add the ginger and shallots and stir for 1-2 minutes.
4. Add the oyster sauce, sesame
oil and mix through. Immediately toss in the egg noodles and vigorously stir and toss the noodles with
chopsticks to mix the sauce through all the noodles. You may add a bit more sesame oil and oyster sauce to taste!
5. Serve as a side with meat
and veg!
Disclaimer: the photos are for 1kg of noodles, but this is a crazy amount to be eating - i'm pretty sure we all had 2 days worth of lunch after!
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