Ginger & coriander noodles







Cook Time

5-10 Min


  • handful of fresh coriander sprigs
  • 225g/8oz dried egg noodles
  • 50ml/2fl oz groundnut oil
  • 5cm/2in piece of fresh root ginger, finely shredded
  • 7 spring onions, shredded
  • 2 tablespoons light soy sauce
  • salt and freshly ground black pepper
  • Strip the leaves from the coriander sprigs. Pile them on a chopping board and chop roughly using a cleaver or a large sharp knife.
  • Cook the noodles according to the packet instructions. Rinse under cold water and drain well. Toss them in 1 tablespoon of the oil.
  • Heat a wok until hot, add the remaining oil and swirl it around the wok. Add the ginger and stir-fry for a few seconds, then add the noodles and spring onions. Stir-fry for 3–4 minutes until hot.
  • Sprinkle in the soy sauce, and season with salt and pepper. Toss well, then serve immediately.
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