SERVES 4
PREPARATION 15 MINS
COOKING 10 MINS
This dish is a great starting point if you are new to stir-frying - the variations are endless. It is also perfect as an accompaniment to almost any grilled meat, fish or vegetables.
300g (10oz) fresh egg noodles
3tbsp vegetable oil
3 shallots, thinly sliced
1 garlic clove, crushed
1tsp ginger, sliced
125g (4oz) bean sprouts
3 spring onions, sliced
250g (8oz) Chinese cabbage, shredded
1tbsp dry sherry or water
2tbsp light soy sauce
2tbsp oyster sauce
3tbsp basil, chopped
1. Cook the noodles in a large pot of boiling water for 3-4 minutes. Drain, rinse in cold water and set aside.
2. Heat the oil in a large wok or frying pan over a high heat, then add the shallots, garlic and ginger and stir-fry for 1 minute. Add the bean sprouts, spring onions and cabbage and stir well using swift stirring and tossing movements, making sure all the vegetables are lightly covered in oil. After
about 3 minutes, add the sherry or water and stir-fry for another minute.
3. Add the noodles, soy and oyster sauce and stir and toss over a high heat for 2-3 minutes, until the noodles are hot and evenly coated. Stir in the basil and season.
FAST FIX
Use straight-to-wok noodles (available in supermarkets) which save you cooking and rinsing them. Proceed with the rest of the recipe from step 2.
TIP
For successful stir-frying, remember to have all ingredients chopped and ready before you start cooking. Always cook over a high heat and stir continuously.