22 March 2012

Noodles for two...

Spring is in the air how wonderful. The sun is shining and the air is warm. The days are stretching and the clocks go forward this weekend - Don't forget!! The North End Road market was buzzing under the blue sky. Having not been there for some time it was my first trip of 2012 and I have to say we've never seen the fruit and vegetables looking fresher, more colourful, or more enticing and shouting buy me, buy me and take me home. Eat me. Eat me!! Not intending to buy too much we had only brought one trolly with us.... Big mistake! We dragged it back home stuffed to the brim and groaning under the weight of all the food wedged inside. Its amazing how quickly it fills up.

Of course we were famished when we got back so to celebrate the cornucopia of wonderful spring vegetables on offer Ghaz pulled out the wok and made delicious noodles for two which we demolished in the blazing sunshine on the balcony.

This is a quick vegetarian noodle recipe which is easy, versatile and nutritious.




Ingredients

650g Egg noodles
Selection of market vegetables
(Handful of each in bite size)
- Broccoli
- Carrots
- Button mushrooms
- Red pepper
- 2 or 3 sticks celery
4 tbsp Light Soy sauce
4 tbsp Oyster sauce
2 tbsp sweet chilli sauce
1 tbsp sesame oil (optional)
2 cloves garlic finely chopped
2 inches ginger finely chopped
5 tbsp vegetable oil



Method

Heat wok until slightly smoking. Add oil ginger and garlic until aromatic then add the vegetables - hardest first. Stir fry for approximately one minute. Add the liquid ingredients soy and oyster sauce. Fry for another minute. If necessary add a little water to prevent ingredients catching on the wok. Finally add fresh egg noodles and sesame oil. Toss until the noodles are coated with the sauce and the vegetables are cooked to taste. Serve in bowls garnished with chopped spring onions and coriander. Serve in the sunshine.

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