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Easy
Published 1999
A fresh and zesty noodle dish that is ideal for a quick meal as it is satisfying and complete. It’s the sort of thing we often make for our staff lunch. I like to make a portion at a time to ensure the stir-fry doesn’t stew — having a couple of inexpensive, small, non-stick woks, available from Asian food stores, to hand is a good idea.
If you don’t, it doesn’t matter: the dish takes so little cooking there’s barely time for the waiting serves to get cold.