Cooking for two: Fried Noodles with Broccoli and Beansprouts
- 4 ounces (2 cups broken up) dried Chinese noodles (see note)
- About 1/3 cup cooking water
- 4 tablespoons vegetable oil, divided
- 1 small onion, peeled and diced
- 1 tablespoon peeled and minced fresh gingerroot
- 1 to 2 cloves garlic, peeled and minced
- 2 green onions, trimmed and sliced
- 6 ounces broccoli, cut into florets (about 2 cups)
- 1 generous handful beansprouts
- 1/8 teaspoon crushed red pepper flakes
- ½ teaspoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon light soy sauce
1. Bring a large pot of water to the boil. Add the broken noodles and time according to package directions. Reserve 1/3 cup pasta cooking water, then drain noodles in a colander. Pour into a large bowl and toss with cooking water and 2 tablespoons oil. Set aside.
2. Heat a wok or heavy 10-inch skillet over medium-high heat. Add remaining 2 tablespoons oil. When hot, add onion and stir-fry about 3 minutes. Add ginger and garlic; toss 1 minute. Then add green onions and broccoli and stir-fry 3 minutes.
3. Add noodles and beansprouts to pan. Lift up noodles and vegetables from bottom of pan with a wide spatula. Stir-fry 3 to 5 minutes, or until some of noodles begin to brown.
4. Combine pepper flakes, sugar and soy sauces. Pour over the noodles and toss well for about 1 minute. Serve immediately.
Note: We used Quon Yick Marco Polo Chinese-style noodles in this recipe, which are available at many supermarkets.
From "Real Food Fast" by Nigel Slater