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Description: If you wish to have a quick and simple yet appetizing bowl of noodles, there is the answer for you. They make an ideal lunch dish.
Servings: serves 2
Ingredients for Tossed Noodles with Ginger and Spring Onion
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 225g fresh or 150g dried Chinese egg noodles
3 tbsp groundnut or corn oil
5cm fresh ginger root cut into silken threads
8 spring onions, cut into 5cm sections and then into silken threads
½ tsp salt
2 tbsp oyster sauce
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Directions for Tossed Noodles with Ginger and Spring Onion
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Cooking Tip
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Variation: Tossed noodles with cucumber and ham. Cut up ½ of a long cucumber and 100-175g ham into matchstick sized pieces. Cook the noodles directed. Add the 3 tbsp oil and the cucumber and ham. Toss together and serve.
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1. Plunge the noodles into 1.4 litres (2½ pints) of boiling water in a large saucepan, bring back to the boil and continue to boil uncovered until al dente. Generally, allow 1-1½ minutes for fresh noodles and 4 minutes for dried noodles. Separate the noodles with a pair of chopsticks or a fork while boiling. 2. Drain in a colander and then remove to a warm dish. 3. Heat a wok over a high heat until smoke rises. Add the oil and swirl it around. Add the ginger, stir for a few seconds, then add the spring onions and stir until thoroughly hot. Season with salt. Remove from heat. 4. Return the noodles to the wok and toss them with a pair of chopsticks or a fork. Add the oyster sauce and toss again. Remove to a warm serving dish and serve.
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