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  Recipe Home » Pasta » Crunchy Chinese Noodles
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  Crunchy Chinese Noodles
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 420
125 g Egg noodles
2 tbsp Dark sesame oil
1 2.5cm piece of Root ginger - finely grated
1 Garlic clove, crushed
2 tbsp Soy sauce
3 Spring onions - finely sliced
25 g Pine nuts - browned under the grill
Fresh coriander leaves - to garnish
The crunch of browned pine nuts gives this simple mixture of egg
noodles, garlic and ginger a mouth-watering texture. The dish is made
in a matter of moments, and a finishing touch of fresh coriander
makes all the difference, adding its distinctively oriental flavour.

Cook the egg noodles in boiling, salted water until soft - about 4-5
minutes. Heat the oil in a wok and soften the ginger and garlic
gently in it for 3-4 minutes, then toss in the noodles until well
coated. Stir in the soy sauce and spring onions and cook for another
3-4 minutes. Finally stir in the pine nuts and mix thoroughly. Serve
immediately, garnished with fresh coriander leaves.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias
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