Method :
Drop the noodles into 11/4 cups boiling stock and 1 teaspoon peanut oil and boil them until soft, moving them about with chopsticks or the handle of a wooden spoon to keep them separate. Meanwhile, prepare the dressing so that no time is lost in the final stages of the dish. Cut the ginger into thin strips. Cut the spring onions in 4-5 long strips and then into match stick sizes. Place them ready.
Heat 2 teaspoons peanut oil in a frying-pan. Add the crushed clove of garlic, cook until it becomes a pale gold colour and then discard it. Add 5/8 cup chicken stock and the ginger and cook for 1 minute. Ad the seasonings, ginger sherry, sesame oil, soy sauce and onions and cook for 2 minutes. Blend the cornflour with the water and stir it in. cook for 11/2 minutes.
By this time, the noodles should be ready. Turn a little cold water on to them and drain well. Transfer them to a heated dish and cut them with scissors into the lengths you wish.
Pour the ginger sauce over the noodles, work it well in and then serve.
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