Ingredients

• 200g/7oz egg noodles
• 1 tbsp sesame oil
• 4 tbsp groundnut oil
• 2 slices root ginger
• shredded
• 1 garlic clove
• crushed
• 3 shiitake mushrooms
• sliced and stem removed
• 55g/2oz mangetout
• trimmed
• 4 tsp light soy sauce
• 2 tsp dry sherry
• pinch of sugar
• small bunch salad onions
• sliced
• 85g/3oz pak choi
• 85g/3oz beansprouts
• sesame oil
• to drizzle
• salt and freshly ground black pepper

Directions

• Cook the noodles as per instructions on the pack and drain. Rinse in cold water
• drain thoroughly and toss in sesame oil to keep the noodles separate.
• Heat a little groundnut oil in a hot wok. Add the ginger and garlic and stir fry briefly. Add the mushrooms and mangetout. Stir fry for 2-3 minutes over a high heat.
• Add the noodles
• the soy sauce
• sherry
• seasoning and sugar and stir fry briefly before adding the salad onions
• pak choi and beansprouts.
• Drizzle with sesame oil just before serving.