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Noodles Chinese-style

This Chinese-style dish is particularly good served as a vegetable accompaniment to grilled or fried fish, chops or chicken.

ingredients

serves 4
100 g (4 oz) Chinese egg noodles
salt
2 tablespoons vegetable oil
6 spring onions, sliced
1 tablespoon grated fresh root ginger
500 g (1 lb) Chinese leaves, cut into 1 cm (1/2 inch) thick slices
100 g (4 oz) lean cooked ham, chopped
100 g (4 oz) beansprouts
1 tablespoon soy sauce
4 tablespoons chicken stock, dry sherry or water
freshly ground black pepper

method

1. Bring a large saucepan of salted water to the boil. Add the noodles, bring back to the boil and cook for about 3 minutes or according to packet instructions, until just tender. Drain and set aside.

2. Heat the oil in a wok or large frying-pan, add the onions and ginger and fry gently for 2 minutes, stirring constantly.

3. Add the Chinese leaves to the pan with the chopped ham. Fry for a further 2 minutes, stirring the mixture constantly.

4. Add the drained noodles, together with the beansprouts, soy sauce, stock and salt and pepper to taste. Increase the heat to moderate and stir-fry for about 5 minutes until the vegetables are tender but still crisp and most of the liquid in the pan has evaporated.

5. Taste and adjust seasoning. Turn into a warmed serving dish.

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