This is a great dish to knock up quickly when you want an instant carbohydrate hit. It goes with almost anything but is a great base for added value in the shape of fried or steamed chicken, fish or Chinese mushrooms, or greens such as sprouting broccoli or pak choi.
Serves 2
Prep 15 min
Cook 15 min
Ingredients
Method
Boil or soak the noodles according to packet instructions, drain and return to the cooking pan. Add 1 tbsp sesame oil, toss thoroughly and cover. Cook the bean sprouts in boiling salted water for 30 seconds until plump and glassy. Drain. Trim the spring onions and slice on the slant. Peel the ginger and slice in small, thin scraps. Peel, chop and crush the garlic. Chop the seeded chilli in small dice. Heat a wok over a high flame, add 2 tbsp oil and swirl to cover. Add the onions, tossing for a couple of minutes to wilt. Lower the heat, keep tossing for another minute or so until slippery soft. Add ginger, garlic, chilli and stir fry for about 30 seconds. Add 2 tbsp soy and toss for a couple of minutes. Add bean sprouts, 1 tbsp oil and 1 tbsp soy, then stir in the noodles. Toss, add chopped coriander and toasted sesame oil, if using. Pile into warmed bowls and eat, adding extra soy sauce if you think it’s needed.