Ginger & coriander noodles
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.