Thai Egg Noodles with Ginger and Green Beans

Summary

Prep Time	30 mins
Cook Time	10 mins
Total Time	40 mins
Course	Side Dish
Cuisine	European
Servings (Default: 1)

Ingredients

For the sauce:

2 medium clove garlic (s)
2 tablespoon oyster sauce
1 tablespoon orange juice
1 tablespoon lime juice, freshly squeezed
3 tablespoon broth
3 tablespoon sauce (spring roll sauce, Thailand)

To garnish:

Sesame, white
Flowers and leaves

Thai Egg Noodles with Ginger and Green Beans

Instructions

Bring the water to the boil, dissolve the vegetable stock in it and let the pasta simmer for 2.5 minutes, strain and keep 2 tablespoons of stock for the sauce. Drain the noodles well and place them dry on a fresh tea towel.
Wash and peel the fresh ginger. Divide the ginger crosswise into approx. 4 cm long pieces, lengthways into thin slices and cut these lengthways into silk threads. Weigh frozen goods and allow to thaw.
Cap the small onions and garlic at both ends and chop them roughly.
Wash the spring onions, remove the dead leaves and cut the spring onions crosswise into 4 cm long pieces. Cut lengthways into thin strips. Have the green parts ready separately from the white.
Wash the fresh green beans, cap both ends and cut diagonally into approx. 4 mm thick slices. Weigh and prepare the required amount.
Wash the red peppers, slit lengthways, core and cut across into thin strips.
For the sauce, press the garlic cloves into the oyster sauce, add the remaining ingredients and mix in.
Heat a wok, add the sunflower oil and let it get hot. Add the onions and garlic. Pan stir for 30 seconds, then add the carrots. Pan stir for 1 minute, then add the white spring onions, ginger and pepper strands. Pan stir for 1 minute.
Add the green beans and stir-fry for 30 seconds. Add the pasta and cook for 2 minutes.
Drizzle the sauce over the pasta and add the green parts of the spring onions. Mix everything well and fry until all the liquid is absorbed. Season to taste with salt, distribute on the serving bowls, garnish and serve immediately warm.

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