Stir-Fried Ginger Noodles
- 7 oz egg noodles
- 1 large piece of fresh ginger
- 2 garlic cloves
- 1 large red chile
- 4 spring onions
- 3 3/4 oz shiitake mushrooms
- 4 tablespoons sunflower oil
- 2 sprigs cilantro, freshly picked
- Bring a large heavy-based saucepan of salted water to a boil and blanch the noodles for about 2 minutes.
- Refresh under cold water.
- Peel and finely chop the ginger and garlic.
- Cut the chile in half lengthwise, deseed, and finely chop.
- Shred the spring onions and pick the leaves from the cilantro.
- Wipe and slice the shiitake mushrooms.
- Heat the sunflower oil in a large heavy-based wok.
- When hot, fry the garlic, ginger, chile, and mushrooms until brown, about 3 minutes.
- Add the noodles and spring onion; stir to combine, about 3 minutes.
- To serve, arrange the noodles in a serving dish and garnish with cilantro leaves.
egg noodles, ginger, garlic, red chile, spring onions, shiitake mushrooms, sunflower oil, cilantro
Taken from www.foodnetwork.com/recipes/stir-fried-ginger-noodles-recipe.html (may not work)