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Noodles with Ginger and Coriander

Here is a simple noodle dish that goes well with most oriental dishes. It can also be served as a snack for two or three people.

ingredients

serves 4 - 6
handful fresh coriander sprigs
225 g (8 oz) dried egg noodles
45 ml (3 tbsp) groundnut oil
5 cm (2 in) fresh root ginger, finely shredded
6 - 8 spring onions, shredded
30 ml (2 tbsp) light soy sauce
salt and ground black pepper

method

1. Strip the leaves from the coriander sprigs. Pile them on a chopping board and chop them roughly, using a cleaver or large sharp knife.

2. Cook the noodles according to the packet instructions. Rinse under cold water and drain well. Toss them in 15 ml (1 tbsp) 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, I coriander and seasoning. Toss well, then serve at once.

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