- 375g pack medium dried egg noodle
- couple dashes toasted sesame oil
- 2 tbsp groundnut oil
- finger-length piece fresh root ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 300g fresh shiitake mushroom, sliced
- 8 spring onions, cut into thirds, then thinly sliced into lengthways strips
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tbsp good-quality oyster sauce
- 2 tbsp light soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.
Heat a wok over a high heat, then add the groundnut oil. Once it’s smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.
Stir-fried garlic pak choiHeat 2 tbsp groundnut oil in a wok over a high heat. When it starts to smoke, add 8 finely chopped garlic cloves, stir-fry for a couple of secs, then throw in 600g pak choi leaves, separated and halved lengthways, and a splash of water. Stir for 2-3 mins until the leaves have wilted but the stem still has bite, then season and serve straight away.