Mauritian Noodles
This vegetable-packed noodle dish with a moreish soy, ginger and garlic sauce all comes together in one pan in just 10 minutes.
Introduction
This recipe reminds me of sitting with my feet in the sand at Belle Mare, a beach on Mauritius, enjoying these noodles from a take-away container doused with a heavy portion of garlic water with which we typically serve this dish, and a large dollop of chilli paste. The most important part of this recipe is preparation! Get your sauce ready first, then everything else falls into place effortlessly. You can grab pre-cooked noodles for extra convenience; then it’s all about tossing in whatever veggies you have to hand for a delicious, no-waste meal that is ready in minutes. I get my daughter to do the veg prep with me, and it comes together like a dream!
Ingredients
| 3 tbsp | vegetable oil |
| 4 | spring onions, cut into 5cm pieces |
| 150g | baby corn, halved on the diagonal |
| 1 large | carrot, julienned |
| 200g | pak choi, chopped |
| 400g | pre-cooked noodles (or 300g dried noodles, cooked) |
| 20g | fresh chives, cut into 5cm pieces |
| Drizzle of | sesame oil, to finish |
| For the sauce: | |
|---|---|
| 1 tbsp | oyster sauce (or vegetarian alternative) |
| 2 tbsp | soy sauce |
| 1 tbsp | dark soy sauce |
| 1 tsp | white caster sugar |
| 1 tbsp | garlic and ginger paste |
| 1 tsp | ground white pepper |
Method
Make the sauce by stirring together all the ingredients in a jug, then set aside.
Heat half the vegetable oil in a large saucepan over a high heat.
Add the spring onions, baby corn, carrot and pak choi, and fry for 2–3 minutes, until just softened, then remove from the pan and set aside. Add the remaining oil to the pan and toss in the noodles. Fry for 2–3 minutes, stirring so that the noodles separate, then return the veggies to the pan. Pour in the sauce and fry it all together for a few more minutes.
Turn off the heat, sprinkle over the chives and drizzle over some sesame oil to finish.
Reviews
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