Noodles with Ginger and Oyster Sauce Recipe
Ingredients
- 8 oz Chinese noodles
- 1 carrot
- 1 zucchini
- 3 slices fresh ginger root
- 1 green onion, cut into thin rounds
- 1 tbsp oil
- 1 tbsp soy sauce
- 3 tbsps oyster sauce
- Salt and pepper
Instructions
- #Noodles stir-fried with ginger; carrot and zucchini, then served in an oyster sauce.# Cook the noodles in boiling, salted water, rinse them under cold water, and set aside to drain.
- Cut the carrot into thin strips. Thickly peel the zucchini to include a little of the flesh and cut into thin strips. Discard the center of the zucchini.
- Peel the fresh ginger root sparingly, but remove any hard parts. Slice thinly, using a potato peeler. Cut the slices into thin strips, using a very sharp knife.
- Heat the oil in a wok, and stir-fry the green onion for 10 seconds then add the carrot, zucchini and ginger, and stir-fry briefly.
- Stir in the noodles and cook for 1 minute.
- Stir in the soy and oyster sauces, and continue cooking until heated through. Season with salt and pepper and serve. #TIME# Preparation takes about 15 minutes and cooking takes approximately 15 minutes. #VARIATION# Cook the noodles in chicken stock instead of salted water to give them extra flavor. #COOK’S TIP# Stir-fry the ginger and the other vegetables very quickly, to avoid browning them. Lower the heat if necessary.