Tossed Noodles with Ginger and Spring Onions

250 g fresh egg noodles
3 Tablespoons peanut oil
5 cm fresh ginger, cut into silken threads
8 spring onions, cut into 5 cm sections and then into silken threads
½ teaspoon salt
2 Tablespoons oyster sauce

Plunge the noodles into boiling water in a large saucepan, bring back to the boil and continue to boil uncovered until al dente (about 1 – 2 minutes). Separate the noodles with a fork while boiling.

Drain in a colander and then remove to a warm dish.

Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the ginger, stir for a few seconds, then add the spring onions and stir thoroughly until hot. Season with the salt. Remove from the heat.

Return the noodles to the wok and toss them with a pair of chopsticks or a fork. Add the oyster sauce and toss again. Remove to a warm serving dish and serve.