Quick and Easy Midweek Noodles

Tonight's dinner had to be quick and easy as I spent all day at a Fashion Summit in town, rushed back with an hour to make dinner for everyone then get ready for my weekly yoga class. Selfishly, I never feel like eating a big heavy meal after Yoga so noodles and vegetables is perfect. I've adapted this recipe from lots of others and made it my own. I'll chuck in whatever vegetables or nuts need using up. On occasion I've also added left over roast meat or some tofu.

For 3 of us:

3 nests of Blue Dragon Egg Noodles
Oyster sauce
Fish sauce
Soya Sauce
A tumbnail size chunk of finely chopped fresh ginger
1 garlic clove
A handful of fresh coriander

Tonight I used half a bag of spinach, a box of oyster mushrooms, 1 leek, 1 and a half peppers and a head of broccoli





Finely slice the ginger and garlic. Heat up a vegetable or nut oil, tonight I used hazlenut oil but it really doesn't seem to matter which one apart from olive oil, which is too rich. Fry the ginger and garlic gently until it is golden throw in all the vegetables then add about 3 or 4 generous splashes of the 3 sauces and mix well. In the meantime cook the noodles according to the instructions on the packet. Once those are ready throw them into the wok and, make sure you coat them with all the juices. I normally cook this up for about 15 mins or until the vegetables are lightly cooked. Then scatter over a handful of freshly chopped coriander and some cashews if you have them in the cupboard. Serve whilst hot and enjoy this fresh, soul nourishing dish.