For a spectacular side dish to go with Asian cuisine, try these Chinese Ginger Noodles. Simply spectacular. Wonderful as a meatless main course, too.
Chinese Ginger Noodles
Author: Epicurus.com Kitchens
Recipe type: Side Dish
Serves: 4 servings
- 225 g (8 ounce) thin egg noodles
- 2 teaspoons vegetable oil
- 225 g (8 ounces) carrots, cut into matchsticks
- 5 cm (2-inch) piece of root ginger, peeled and grated
- 2 garlic cloves, chopped
- 225 g (8 ounces) firm tofu, diced
- 6 spring onions, sliced into long, thin strips
- 150 g (5 1/2 ounces) fresh beansprouts
- scant 1/2 (us) Cup (100 ml) vegetable stock
- 1 teaspoon cornstarch
- 2 Tablespoons soy sauce
- 1 Tablespoon tomato puree
- 25 g (1 ounce) cashew nuts, chopped roughly
- Place the noodles in a bowl and cover them with boiling water. Leave to stand for 10 minutes, stirring from time to time to separate the noodles.
- Heat the oil in a large non-stick frying pan or wok, and add the carrots, ginger and garlic. Stir fry for 2 to 3 minutes and then mix in the tofu, spring onions and beansprouts. Stir fry for a further 2 minutes.
- Drain the noodles and add them to the pan with the stock. Mix well and heat through for 2 minutes.
- Mix together the cornflour, soy sauce and tomato puree, and add this to the pan. Cook, stirring, until the sauce thickens.
- Pile into a warmed serving bowl and scatter with chopped cashew nuts. Serve hot.
Serving size: per serving Calories: 360