Denise says:

Noodles are very popular in southern China, particularly at New Year as they symbolise longevity. An old wise tale says that cutting noodles reduce one’s lifespan so you should not break them up when eating them!

This recipe is easy to make and the light noodles combine well with the spicy sauce. This dish is also wonderful cold and makes a lovely unusual addition to a picnic.

If you make this recipe in advance reheat in the microwave for 5 minutes.

Preparation Time: 35 minutes
Cooking Time: 10 minutes
Serves: 4 – 6 people with other dishes

Ingredients:

225g thin noodles- fresh or dried or dried egg noodles
30g Dried Chinese black mushrooms
1 tablespoon sesame oil
1 egg – lightly beaten
1 teaspoon salt
3 tablespoons ground nut or sunflower oil
3 garlic cloves – peeled and finely chopped
1 tablespoon finely chopped fresh ginger
2 fresh red or green chillies – seeded and finely sliced
1 220g tin canned water chestnuts – drained and sliced
4 spring onions – finely sliced
175g frozen peas – defrosted

For the curry sauce
2 tablespoon light soy sauce
2 tablespoons Indian Madras curry powder or paste
2 tablespoons rice wine or dry sherry
1 tablespoon sugar
1 teaspoon salt
Freshly ground black pepper – to taste
200g creamed coconut - chopped
250ml Vegetable stock or Parev chicken stock

To garnish
Sprigs of fresh coriander

Method

1)Put the dried mushroom in to a saucepan filled with 150ml of water. Bring to the boil and simmer for 10 minutes. Drain reserving the liquid to use later. Discard the mushroom stems and shred the caps into thin shreds.
2)Cook the noodles according to the packet instructions. Drain and rinse thoroughly in cold water.
3)In a small bowl combine the egg, sesame oil, and reserved mushroom liquid, salt and pepper and set aside.
4)Heat a wok or large frying pan over a high heat. Add the 3 tablespoons of groundnut oil and when it is hot add the garlic, ginger, and chillies. Stir-fry for 30 seconds. Add the water chestnuts, mushrooms, spring onions and peas. Stir-fry for another 2 minutes.
5)Add all of the sauce ingredients to the pan and cook over a high heat for about 5 minutes until well combined.
6)Pour the egg mixture over the noodles and stir-fry until the egg has set.

To serve the stylish way: Turn the noodles on to a large platter garnish with the coriander and serve at once.
Tagged in: Chinese, Dinner Party, Family Cooking, Low Fat, Parev, Spicy, Vegetables