- 250 thin dried egg noodles
- 4 Spring onions finely sliced on a diagonal
- 2 tablespoons extra virgin olive oil
- 2 tablespoons of soy sauce or tamari
- 2 tablespoons of rice vinegar
- To serve: Coriander leaves + Ginger & Spring onion oil optional
Ginger & Spring Onion oil (optional)
- 2 tablespoons of ginger grated
- 2 spring onions finely sliced
- Sea salt
- Freshly cracked black pepper
- 2 tablespoons of a neutral oil
For the noodles
Prepare the noodles as per packet directions. Drain & rinse under cold water.
Toss with the spring onions, oil, soy sauce and vinegar.
Place in a serving bowl and top with coriander leaves.
Serve with this ginger and spring onion oil (purely optional), if desired.
For the Ginger & Spring Onion oil
Place both in a small bowl with some sea salt & a good amount of freshly cracked black pepper.
Heat 2 tablespoons of a neutral oil in a small saucepan.
Once it is hot, pour it over the ginger and spring onion combination.
Calories: 253kcal | Carbohydrates: 31g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 346mg | Potassium: 157mg | Fiber: 2g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg