Jono & Jules do food & wine

This is a favourite in our house; easy to whip up and wholesome and tasty. Think of it as proper pot noodle with no “E” numbers, just honest ingredients. Using homemade stock takes this to the next level, but we also really enjoy it with bought stock pots or cubes.

Easy traditional noodles – serves 2

• 1 litre fresh chicken stock
• 4cm piece of ginger, peeled and cut into fine matchsticks
• 100g wonton noodles or thin egg noodles
• 2 tsp sesame oil
• 1 tbsp oyster sauce
• 2 tbsp light soy sauce
• 2 scallions, finely sliced

Bring the stock to the boil. Add the ginger and simmer gently for about 5 minutes.

Add the noodles and cook for about 4 minutes or until just tender. Remove the noodles from the pan with tongs and divide between the 2 bowls. Drizzle the noodles with the sesame oil and mix well.

Add the oyster sauce and light soy sauce to the stock and warm through.

Ladle the hot broth over the noodles and sprinkle with the scallions.

(Original recipe from Gok Cooks Chinese by Gok Whan, Michael Joseph, 2012.)