Tuesday, April 04, 2006

Basic Stir Fried Noodles

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 chicken. Also a wonderful meal by itself.

300g (10oz) fresh egg noodles (I have also used boxed angel hair pasta or linguine)
3 tbsp vegetable oil
3 shallots, thinly sliced
1 garlic clove crushed
1/4 tsp or more red pepper flakes
1 tsp ginger, sliced
3 spring onions, sliced
250g (8oz) Chinese or Napa Cabbage, shredded
1 tbsp dry sherry or white wine
2 tbsp light soy sauce
2 tbsp oyster sauce
3 tbsp basil, chopped

1. Cook the fresh egg noodles in a large pot of boiling water for 3-4 minutes. If using boxed noodles follow directons on package. 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, red pepper flakes, and ginger and stir-fry for 1 minute. Add the 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 white wine 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 with more soy sauce if desired.


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