Slouch-Fried Noodles

recipe image  Slouch-Fried Noodles dd9fed3c7fd18e09dd2bc97ab0af5546 l


  • 150g pack medium egg noodle
  • 1 tbsp vegetable oil
  • 2.5cm section new ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 estimable carrot, scale back into matchsticks
  • 1 yellow pepper, deseeded and thinly sliced
  • 100g mangetout, sugarsnaps or frozen peas
  • 2 spring onions, finely chopped
  • 85g beansprout (now not obligatory)
  • 2 tbsp soy sauce
  • 1 tsp white wine vinegar


  • STEP 1

    Cook the noodles primarily based on pack directions.

  • STEP 2

    Meanwhile, heat the oil in a wok or estimable frying pan, then sprint-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a excessive heat for 2-3 mins.

  • STEP 3

    Drain the noodles totally, add to the pan with the onions and beansprouts, if the exhaust of, then sprint-fry for 2 mins.

  • STEP 4

    Mix together the soy sauce and vinegar, sprint into the pan, then cook dinner for 1-2 mins. Divide between person plates or bowls and assist straight away.

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