These Chinese noodles are quick to cook and hard to get wrong.
2 nests of dried egg noodles
1.5 tbsp groundnut oil
3 spring onions, halved then sliced lengthways
1 carrot, halved then thinly sliced lengthways
60g shredded Chinese roast pork
Handful of beansprouts
Pinch of white pepper
Pinch of salt
Pinch of sugar
2 tbsp dark soy sauce
1 tsp sesame oil
- Cook the dried egg noodles in a pan of boiling water for around 3 mins or until soft, drain and allow to cool.
- Heat the groundnut oil in a non-stick wok over a medium–high heat and fry the spring onions and carrot for 1 min until soft. Add the pork, beansprouts, white pepper, salt and sugar and stir for a further 1-2 mins.
- Add the drained noodles and mix thoroughly, turning the heat to high. Fry for 2 mins, ensuring you keep the ingredients moving, add the soy sauce and mix well.
- Remove from the heat, drizzle over the sesame oil and serve.
Chinese noodles are believed to date back to the Eastern Han Dynasty (25–220AD). In 2005, a beautifully preserved bowl of 4,000-year-old noodles was unearthed during an archaeological dig in China.
Chinese Takeaway Cookbook by Kwoklyn Wan, published by Hardie Grant Publishing.