This is a very basic dish for serving as an accompaniment or for those occasions when you are feeling a little peckish and fancy something simple. Break an egg into the noodles if you want to add protein. They are also good tossed with oyster sauce and a dollop of chilli black bean sauce.
serves 4 - 6
350 g (12 oz) dried egg noodles
30 ml (2 tbsp) vegetable oil
30 ml (2 tbsp) finely chopped spring onions
soy sauce, to taste
salt and freshly ground black pepper
1. Cook the noodles in a large saucepan of boiling water until just tender, following the directions on the packet. Drain, rinse under cold running water and drain again thoroughly.
2. Heat the oil in a wok and swirl it around. Add the spring onions and fry for 30 seconds. Add the noodles, stirring gently to separate the strands.
3. Reduce the heat and fry the noodles until they are heated through, lightly browned and crisp on the outside, but still soft inside.
4. Season with soy sauce, salt and pepper. Serve at once.