Chinese Chow Mein
|Medium egg noodles||6 Ounce|
|Garlic||1 Clove (5 gm) (large)|
|Red chilli||1 Small (mild)|
|Fresh ginger root||1 Inch|
|Turkey||6 Ounce, cooked|
|Button mushrooms||2 Ounce|
|Red pepper||1 Small|
|Sunflower oil||2 Tablespoon|
|Bean sprouts||2 Ounce|
|Sesame oil||2 Teaspoon|
|Dark soy sauce||2 Tablespoon|
1. Into a large pan of boiling water, break the noodles and leave to cook for 2 minutes. Drain the noodles and rinse under cold running water, then drain again thoroughly. Set aside.
2. Finely slice the garlic. Cut the chilli in half, scoop out the seeds with a teaspoon and cut into thin slices. Put the garlic and chilli in a small bowl. Peel and finely chop the ginger. Add to the garlic mixture.
3. Cut the turkey into thin strips. Cut the spring onions into ¾-inch lengths. Thinly slice the mushrooms. Cut the pepper in half, remove the core and seeds and thinly slice the flesh.
4. Heat a wok, add the sunflower oil then the garlic mixture. Stir-fry for about 30 seconds. Add the turkey, spring onions, mushrooms and pepper and stir-fry for another 1 to 2 minutes. Add the bean sprouts and toss to combine.
5. Add the noodles, sesame oil and soy sauce and toss well to coat, then cook for another 2-3 minutes, without stirring, until the noodles are beginning to crisp underneath.
6. Onto warmed serving plates, turn the noodles out and serve at once.