Lillians Spring Onion And Ginger Noodles Recipes

MIDWEEK CHICKEN, SPRING ONION AND NOODLE STIR FRY

Steps:

• Firstly, cook the noodles as per the directions on the packet, drain and leave to one side.
• Warm the oil in the pan and fry the garlic and ginger, stirring for about 30 seconds.
• Add the chicken and stir around the pan. Meanwhile prepare the stock and add the soy sauce to the stock, stir and leave to one side. Check the chicken is cooked/brown before moving on.
• Add the spring onions and stir briefly.
• Then add the stock, stir. Then add the noodles abit a time and mix everything together.
• Add a good pinch of black pepper, toss everything together until nice and hot and serve.

LILLIAN'S SPRING ONION AND GINGER NOODLES

Steps:

• Cook the noodles in a large pot of boiling water, allowing 3 minutes for fresh noodles and 5 minutes for dried. Drain in a colander, rinse with cold water, and toss them with a little sesame oil. Set them aside.
• Heat a wok or large frying pan over high heat. Add the two oils and, when very hot, add the ginger. Stir-fry for 10 seconds. Add the scallions and stir-fry for 30 seconds longer. Remove from the heat and mix in the noodles. Season with salt and pepper and finally add the oyster sauce. Mix well.
• Serve warm or at room temperature.

DUCK & SPRING ONION NOODLES

Steps:

• Heat the oil in a wok. Throw in the spring onions and ginger, cook for 1 min, then add the cabbage. Stir-fry until wilted, then add the water chestnuts and duck, and stir quickly to heat them through. (You can leave the recipe at this point, then finish it off just before serving if you prefer.) Add the soy sauce (and heat everything through if you are finishing off at the last minute) and noodles, and toss everything together. Tip onto a platter and keep warm while you eat the duck pancakes. Sprinkle with coriander and drizzle over some reserved duck juices (if you have them) and a little sesame oil just before serving.