Chinese noodles

Thursday, 28 July 2016
I never think to share my noodle recipes - they are often just a collection of bits and pieces that I have to hand but for once, I kept proper track and I'm pretty happy with the results.

Noodles are popular in the KneadWhine household.  It's one of the times that all of the plates are cleared.  I try to let D make a choice about what he wants me to cook  night or two a week - in the hope that he will feel engaged in the process and less likely to reject it.  A trawl through Mary Berry's Complete Cookbook brought us a Chinese noodle recipe that I adapted.  Changing the vegetables around and a few of the ingredients and quantities.  It's hers in origin but really doesn't quite look like hers at the end.

Roo was a fan, although mange tout will never be her favourite.  D was grumpy that I wouldn't slather it in soy sauce but mysteriously his plate was also clean by the end of the meal! It really doesn't need any more than a little soy sauce.  The chilli flakes add a little kick and the ginger and garlic are more than enough flavour.

Stats: - Serves two adults and two children.  Takes about ten minutes to make, fifteen if you include chopping time.


250g medium egg noodles
soy sauce
sesame oil
three garlic cloves, crushed
a five centimetre chunk of ginger, peeled and finely sliced
200g baby corn, halved lengthways
one red pepper, sliced thinly
200g mange tout
half a vegetable stock cube made up with 50ml of boiling water
200g beansprouts
a teaspoon of chilli flakes (to taste)
spring onions
bunch fresh coriander
a tablespoon of Dukkah

First of all, cook your noodles according to pack instructions - usually about three minutes in boiling water.  I managed to prepare most of my vegetables while this was happening.

Drain your noodles, stir through some soy sauce and put to one side.

In a wok, heat a tablespoon of sesame oil.  Over a medium heat, warm the garlic, ginger and mange tout and stir fry for around three minutes.  You are looking to slightly blacken the mange tout.  Add the pepper, baby corn and continue to cook for a further three minutes, stirring regularly to mix the ingredients and prevent burning.

The final step in the wok is to add the noodles, beansprouts and chilli flakes.  Try to mix the noodles through the vegetables - although this is something I often fail in!

Finely slice the spring onions and chop the coriander.  Serve the noodles and sprinkle over the onions, coriander and dukkah.

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