Noodles with Ginger and Coriander
Handful of fresh coriander
225 grams dried egg noodles
3 tablespoons oil
5 cm fresh root ginger, cut into fine shreds
6-8 spring onions, cut into shreds
2 tablespoons light soy sauce
salt and freshly ground black pepper
1.Strip the leaves from the coriander stalks. Pile them on to a chopping board and coarsely chop them using a cleaver or large, sharp knife.
2.Cook the noodles according to the packet instructions. Rinse under cold water, drain well and them toss in 1 tablespoon of the oil.
3.Heat a wok until hot, add the remaining oil and swirl it around. Add the ginger and stir-fry for a few seconds, then add the noodles and spring onions. Stir-fry for 3-4 minutes, until hot.
4.Sprinkle over the soy sauce, coriander and seasoning . Toss well and serve at once.