Quick Noodles

Make these in minutes!

You will never go hungry if you keep noodles handy and I consider everything on this list to be something you absolutely need in your kitchen with perhaps the exception of cashews!

See the notes below about the ingredients before you cook and especially if you aren’t familiar with them.

You can make this stir fry sauce in minutes on the spot or in advance and you’ll be ready to eat later in the amount of time it takes to cook your noodles! I usually make up a batch and have it handy - it will last about 5 days in the fridge.

1 PACK Medium Egg Noodles

2 tablespoons Sesame Oil

2 tablespoons Soy Sauce

2 Tablespoons Rice Wine Vinegar

1 Teaspoon of my Garlic Oil - or crush in a large clove

1 Teaspoon Hoi Sin ( use sugar if you don’t have it)

1 long dried Red Chilli or 2 small ones * sliced

Slice of Ginger**

3 crushed Sichuan Peppers (optional)

Black or White Pepper

Cashew Nuts - if you have them

Scallions - if you have them

* The dried red chilli is the most suitable and very easy to get in any Asian Market. however you can add a dried bird eye chilli crushed or a few chilli flakes just as easily.

Mix your Soy Sauce, Sesame Oil, Rice Wine Vinegar, Hot Sin, Garlic Oil, Chilli, Ginger and crushed Sicuan Pepper. either grate in your ginger **or just throw the slice in to the marinade if making in advance and remove before cooking.

Cook your noodles and while you are doing that pop your sauce mixture on a small pan and get it hot enough to cook the garlic and ginger. Once done I then add the noodles gradually to the sauce and mix well until I get the optimum amount of coating for my taste. Sprinkle in some scallion and cashew if you have them. Coriander works too if you have it.