375 g (12 oz) buckwheat noodles
2 tablespoons vegetable oil
1 onion, chopped
185 g (6 oz) Chinese leaves, shredded
4 eggs, beaten
3 teaspoons soy sauce
salt and pepper
bay leaf and lemon peel rose, to garnish
2 tablespoons vegetable oil
1 onion, chopped
185 g (6 oz) Chinese leaves, shredded
4 eggs, beaten
3 teaspoons soy sauce
salt and pepper
bay leaf and lemon peel rose, to garnish
method
1. In a large saucepan of boiling salted water, cook buckwheat noodles in the same way as spaghetti, until just tender.
2. Meanwhile, in a heavy saucepan, heat oil.
3. Add onion and cook until soft.
4. Add Chinese leaves and cook until beginning to soften, then stir in beaten eggs.
5. Cook, stirring, for about 1 minute until eggs are beginning to set.
6. Drain noodles and stir into egg mixture.
7. Add soy sauce and season with salt and pepper.
8. Serve at once, garnished with a bay leaf and lemon peel rose.
2. Meanwhile, in a heavy saucepan, heat oil.
3. Add onion and cook until soft.
4. Add Chinese leaves and cook until beginning to soften, then stir in beaten eggs.
5. Cook, stirring, for about 1 minute until eggs are beginning to set.
6. Drain noodles and stir into egg mixture.
7. Add soy sauce and season with salt and pepper.
8. Serve at once, garnished with a bay leaf and lemon peel rose.
serving amount
serves 4.
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