Chinese Egg Noodles with Aromatic Vegetables

Name: Chinese Egg Noodles with Aromatic Vegetables
Yield: Serves 4
Ingredients: Handful fresh coriander leaves, chopped very roughly; 2 tablespoons soy sauce; 2 teaspoons soft light brown sugar; 375–500 g (12 oz – 1 lb) courgettes, cut into fairly thin 2.5 cm (1 in) strips; 175 g (6 oz) fresh bean sprouts; 2.5 cm (1 in) piece fresh root ginger, peeled and chopped finely; 2 large cloves garlic, chopped finely; 2 teaspoons Chinese five-spice powder; 3-4 pinches cayenne pepper; 500 g (1 lb) small tomatoes, coarsely chopped; 250 g (8 oz)Chinese egg noodles; 2 tablespoons groundnut oil, plus extra for coating the noodles

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Serve this fresh-tasting stir-fry dish as an unusual vegetarian main course. You can cook the noodles and prepare all the vegetables beforehand so that it takes only minutes to prepare before your meal.

Ingredients

250 g (8 oz)Chinese egg noodles
2 tablespoons groundnut oil, plus

Main course
Spicy
Vegetarian
Noodles

Method

Cook the Chinese egg noodles in plenty of boiling, salted water, for about 3 minutes until tender, then drain, rinse well in cold water, and tip into a bowl. Stir in a little groundnut oil to stop the noodles sticking together and leave on one side.

Put the groundnut oil in a wok or large, deep frying pan over a medium heat and add the chopped garlic and ginger and the Chinese five-spic