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Categories:Viewed: 37 - Published at: 3 years ago
Ingredients
- 2 x handfuls (150g) thin stemmed broccoli
- 1 x couple of handfuls egg noodles (90-100 g)
- 1 x big knob ginger (about 4cm) shredded and minced
- 3 lrg clv garlic peeled and finely minced
- 2 sm warm chillies seeded and minced dark soy sauce oyster sauce Boil sufficient water in a wok to cook the broccoli.
- 1 x salt it and add in the rinsed broccoli.
Method
- Cook till emerald green and almost tender about 4 min.
- Lift the broccoli out with a draining scoop and return the water to the boil.
- Throw in the noodles.
- Cook for a minute or possibly so till tender.
- Drain and pour away the water.
- Put the dry wok back on the heat.
- When it looks warm add in the oil that will heat up quickly.
- Put in the ginger garlic and chilli and stir.
- They will colour in a minute or possibly so depending on the heat of your oil.
- Chop up the broccoli a bit so it is not too difficult to get it into your mouth.
- Throw it into the wok with the noodles.
- Stir the whole lot around a bit then tip in a couple of Tbsp.
- of soy and the same amount of oyster sauce.
- You are unlikely to need salt and certainly not pepper but taste the noodles all the same.
- Stir around so which nothing sticks then tip everything on to a hot plate.
- This is one of those rather personal recipes which I chuck together when I want something to eat but can't be bothered to cook.
- It has the effect of satisfying both the appetite and the need for something warm and savoury but is virtually no trouble.
- It is one of those things I could cook in my sleep.
- Though hardly earth shatteringly original this is a recipe I end up doing again and again.
- What you might call useful.
