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1
Cook till emerald green and almost tender about 4 min.
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2
Lift the broccoli out with a draining scoop and return the water to the boil.
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3
Throw in the noodles.
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4
Cook for a minute or possibly so till tender.
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5
Drain and pour away the water.
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6
Put the dry wok back on the heat.
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7
When it looks warm add in the oil that will heat up quickly.
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8
Put in the ginger garlic and chilli and stir.
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9
They will colour in a minute or possibly so depending on the heat of your oil.
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10
Chop up the broccoli a bit so it is not too difficult to get it into your mouth.
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11
Throw it into the wok with the noodles.
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12
Stir the whole lot around a bit then tip in a couple of Tbsp.
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13
of soy and the same amount of oyster sauce.
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14
You are unlikely to need salt and certainly not pepper but taste the noodles all the same.
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15
Stir around so which nothing sticks then tip everything on to a hot plate.
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16
This is one of those rather personal recipes which I chuck together when I want something to eat but can't be bothered to cook.
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17
It has the effect of satisfying both the appetite and the need for something warm and savoury but is virtually no trouble.
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18
It is one of those things I could cook in my sleep.
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19
Though hardly earth shatteringly original this is a recipe I end up doing again and again.
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20
What you might call useful.
