1packetinstant noodlesI used Tesco’s Straight To Wok Medium Noodles 300G
1-2largespring onionRoughly 1 cup
11 inchGingerPeeled, sliced finely
2podsgarlicpeeled, sliced finely
3tbspvegetable oil
2tbspsoya sauce
1tbsprice wine vinegar
1tspcrushed black pepper
1tspsugar
2+1tspchilli oilUse 1 tsp while serving
Salt to season
Recipe Notes
Add the ginger, garlic and all the spring onions to a large bowl, mix together.
To this bowl, add the soya sauce, rice wine vinegar, sugar, crushed pepper, chilli oil and salt to taste. Adjust sugar and salt as per taste.
Heat the oil in a wok or large frying pan. Once the oil is hot and ripples, transfer the ingredients from the bowl into the wok. Stir everything together for about 5 minutes.
Transfer the ingredients back into the bowl as you don’t want the spring onions to completely wilt. Let the mixture sit for about 2-3 minutes.
Now cook the noodles as per the manufacturers instructions.
When the noodles have cooked, add the soy sauce ginger spring onion mix to the noodles. Toss the noodles to bring everything together.
Serve hot with garnishing of chilli oil – use sparingly and as per taste.