Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 350grams fresh Asian-style egg noodles
- 2tablespoons vegetable oil
- 2tablespoons soy sauce
- 2tablespoons fresh lemon juice
- 1 pinch sugar
- 1 stalk lemongrass
- 4 scallions, thinly sliced
- 1 piece fresh ginger, peeled and shredded
- 2tablespoons chives, finely chopped
- 2tablespoons cilantro, chopped
Nutrition per serving
2070kJ / 495Cal
2070 Kilojoules or 495 Calories
24% of daily energy intake*
Protein
15.2grams
Fat
14.0grams
Carbs
77.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This vegetarian noodle recipe fuses lemongrass and ginger giving it an aromatic yet delicate flavour. On the table in five minutes, this quick and easy dish is a perfect speedy meal.
Method
Step 1 of 3
Bring a large pot of salted water to a boil over high heat. Add the noodles and cook according to the package directions. Drain, rinse under cold water, and drain again. Toss with 2 tsp of the oil.
Step 2 of 3
Mix the soy sauce, lemon juice, and sugar together; set aside. Remove the outer layer of the lemongrass, and cut off the tough top where it meets the tender bottom bulbous end. Cut the tender bulb into very thin slices, then mince finely.
Step 3 of 3
Heat the remaining 2 tbsp oil in a wok over high heat. Add the scallions, lemongrass, and ginger and stir-fry for 1 minute or until very fragrant. Add the noodles and cook, tossing often, for 2 minutes. Stir in the soy sauce mixture and continue cooking around 2 minutes or until hot. Add the chives and cilantro and toss well. Serve immediately.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.