Stir-fried thin egg noodles with red onion and bean sprouts

Method

1. Trim the ends from choy sum, then cut crossways into thirds, wash thoroughly and drain.

2. Bring a large pan of salted water to the boill. Add in the noodles and blanch them until 'al dente', about 2 minutes, and drain immediately. Refresh in cold water, then drain again thoroughly.

3. Heat a wok until hot. Add in the peanut oil and heat it until the surface seems to shimmer slightly.

4. Add in the ginger, garlic, red onion and sea salt, and stir-fry for 1 minute, or until fragrant.

5. Add the mushrooms and spring onions and stir-fry for 1 minute.

6. Add the blanched noodles, choy sum, chilli and sesame oil and stir-fry for a further minute, or until noodles are heated through.

7. Finally, add in the bean sprouts and soy sauce and stir-fry for 30 seconds.

8. Transfer the noodles to a serving bowl, sprinkle with Sichuan pepper and salt and serve immediately.

Cooks Notes:
"My adorable Uncle Jimmy makes the best egg noodle," says Kylie. "He is committed to quality and freshness, and always uses fresh eggs as opposed to yellow food colouring. The combination of ingredients in the following recipe is simple, yet traditional - the smoky flavour imparted by the vigorous stir-frying is delicious."

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Ingredients

1/4 bunch of choy sum
300g fresh thin egg noodles
65ml peanut oil
1 tbsp short fine ginger root strips
3 garlic clove, diced
1 small red onion, cut in half and then into wedges
1 tbsp sea salt
3 Braised Dried Chinese Mushrooms, finely sliced
4 Spring onions, trimmed and cut into 10cm lengths
1 large red chilli, finely sliced on the diagonal
1 tsp Sesame oil
75g bean sprouts
1 tbsp light Soy sauce
pinch of Sichuan Pepper and Salt

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