← Back to Search Results stir-frying Chinese
egg-noodles-with-lemongrass-and-herbs

Photo by:
Comments: 1
 

Recipe

Serve these fragrant noodles with simply roasted chicken or pork.

Yield : 4 side dish servings
Prep Time : 10 mins
Cooking Time : 5 mins

Ingredients

  • 12 oz (350g) fresh Asian-style egg noodles or fresh linguine
  • 2 tbsp plus 2 tsp vegetable oil
  • 2 tbsp soy sauce
  • 2 tbsp fresh lemon juice
  • Pinch of sugar
  • 4 scallions, thinly sliced
  • 1 stalk lemongrass
  • 1 in (2.5cm) piece of fresh ginger, peeled and shredded
  • 2 tbsp finely chopped chives
  • 2 tbsp chopped cilantro

Special Equipment:

  • Wok

Directions

1. Bring a large pot of salted water to a boil over high heat. Add the noodles and cook according to the package directions. Drain, rinse under cold water, and drain again. Toss with 2 tsp of the oil.

2. Mix the soy sauce, lemon juice, and sugar together; set aside. Remove the outer layer of the lemongrass, and cut off the tough top where it meets the tender bottom bulbous end. Cut the tender bulb into very thin slices, then mince finely.

3. Heat the remaining 2 tbsp oil in a wok over high heat. Add the scallions, lemongrass, and ginger and stir-fry for 1 minute or until very fragrant. Add the noodles and cook, tossing often, for 2 minutes. Stir in the soy sauce mixture and continue cooking around 2 minutes or until hot. Add the chives and cilantro and toss well. Serve immediately.

Notes

Nutritional Benefits: Low fat.

Lemon and scallion curls: Before juicing the lemon, remove the zest with a vegetable peeler; cut into very fine strips. Trim a scallion, cut into 2in (5cm) lengths and then into fine shreds. Soak the lemon zest and scallion strips in a bowl of iced water for about 1 hour or until they curl into attractive shapes. Drain just before using.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

427kcal (21%)
46mg (5%)
7mg (12%)
27mcg RAE (1%)
301mg
59mg
13g
3g
3g
64g
72mg (24%)
524mg (22%)
2g (8%)
13g (20%)
4mg (22%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • alicejean

    06.05.12 Flag comment

    Prepared as directed but added one fresh red chilli and some stir-fried firm tofu to make it a meal.
    Yum!

 

Explore Cookbooks on Cookstr

cook-with-jamie Cook with Jamie
by Jamie Oliver
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
cooking-for-friends Cooking for Friends
by Gordon Ramsay
desserts-4-today Desserts 4 Today
by Abby Dodge
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
spice Spice
by Ana Sortun
big-fat-cookies Big Fat Cookies
by Elinor Klivans
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?