Tuesday, 31 July 2012

Quick Chinese Herby Egg Noodles

Chinese noodles is a treat when it is flavoursome. Just a few little additions are needed to the regular boiled noodles to make it quite yummy. For this recipe, I suggest you buy the egg noodles that are already in dried portion sizes.

Quick Chinese Herby Egg Noodles - for 2 people

2 portions dried egg noodles in portion packs
a large handful of herbs - Coriander, Parsley, chives (any of these or all) -chopped finely
half teaspoon sea salt flakes
1tablespoon sesame seed oil
1 tablespoon sesame seeds (optional)
1 tablespoon soy sauce

- Boil a large pot (3 litre size) of water and add one portion per person.
- Let it boil according to packet, or 3 minutes.
- Stir often with a spaghetti stirrer to separate the strands of noodles.
- When cooked, drain in a colander.
- Replace noodles in pan, and add sesame seed oil, salt, and soy sauce.
- Close pan with lid, and shake vigorously, but carefully, and put aside.
- Using a clean, dry, small saucepan over low heat, place some sesame seeds and toast, stirring continuously till it smells toasted, but not burnt. Be careful to switch off heat immediately, and place in a cool, dry bowl.
- Serve noodles, and add sprinkling of toasted sesame seeds.

You can have this with any other meat, chicken or vegetable Chinese dish, or on its own if you wish.

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