Green vegetables with oyster sauce and egg noodles

Name: Green vegetables with oyster sauce and egg noodles
Cuisine: China
Ingredients: 800 g/1 lb 12 oz egg noodles; sea salt, to taste; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 1 teaspoon caster sugar; 1 teaspoon sesame oil; 3 tablespoons oyster sauce; 3 tablespoons vegetable oil; about 4 tablespoons vegetable or chicken stock; 500 g/1 lb 2 oz green vegetables, such as chopped purple sprouting broccoli, asparagus, baby spinach leaves, etc.

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

500 g/1 lb 2 oz green vegetables, such as chopped purple sprouting broccoli, asparagus

Asia
China
Side dish
Fish course
Pescatarian

Method

Bring a large pan of salted water to the boil, add the vegetables and boil until just cooked, then drain and put to one side.
Add the stock, vegetable oil, oyster sauce, sesame oil, sugar and salt to the pan and bring to the boil, then add the vegetables. Stir in the cornflour mixture and cook, stirring, until the mixture has thickened.
Cook the noodl