Garlic, Ginger and Chilli Noodles

Mon, 9 January 2023

Takes 10 minutes

Makes 2 portions

Ingredients:

• 100-200g dry noodles of choice
• 2 tablespoons oil for frying
• 1 tablespoon sesame oil
• 6 cloves garlic, sliced
• Thumb of ginger, minced
• 1-2 red chilli, sliced
• 1 teaspoon chilli flakes (optional)
• 1 teaspoon smoked paprika
• Small bunch scallions, sliced
• 100-200g quick cook vegetables of choice – Green beans, beans sprouts, grated carrot, spinach, bok choy etc (these can be cooked leftovers also)
• 100-200g *cooked chicken/tofu/prawns (optional, these can be leftovers also)
• 4 tablespoons soy sauce
• 1 tablespoons honey
• 1 tablespoon oyster sauce
• 1 tablespoon wine vinegar
• A knob of butter
• Sesame seeds to garnish

*if you want to make this dish with raw chicken, cook it in the pan after you have added the spices over a  medium heat before adding the veg etc

Method

1. Begin by cooking the noodles to the packets instructions.
2. Take out your wok if you have one or use a large frying pan.
3. Fry the garlic, ginger and chilli in the two oils over a low heat. You want the flavours to be released into the oils without burning the garlic etc.
4. After about 3-4 minutes on a low heat, add in your chilli flakes and smoked paprika and stir.
5. Cook that altogether for another 2 minutes and then turn up the heat.
6. With the pan being a bit hotter now add in your scallions, vegetables and cooked meat if using.
7. Toss well and fry for 4-5 minutes until piping hot.
8. Make up your sauce by mixing 2 tablespoons of water with 4 tablespoons soy sauce, 1 tablespoons honey, 1 tablespoon oyster sauce and 1 tablespoon wine vinegar.
9. Add your cooked noodles to the pan & pour over your sauce. Finish with a knob of butter and toss well.
10. Serve straight away with some sesame seeds, scallions and chilli to garnish.