1/2 pound Chinese egg noodles (no. 2 or 3), 3 Tbs oil, 5-10 dry red hot peppers, 4 slices fresh ginger, 2 Tbs cabbage in
spicy oil, 3 Tbs spring onions, 1 Tbs Sherry, 1 Tbs light soy
Preparation
1
Cook noodles until al dente (4-10 minutes) in boiling water. 2 Chop spring onions.
Extras
nothing special
Method
1 Heat oil in wok. 2
Add peppers (end removed) and cook until they turn black. 3 Remove peppers, add ginger and cook until golden brown. 4 Add noodles and stir fry until hot. Toss in cabbage, sherry and soy.
Serving
Turn on to warm plate and sprinkle with chopped spring onions. Serve immediately.
