Drunken noodles

Serves 2, or a very drink-soaked or greedy 1

• 150g dried flat rice noodles
• 2 15 ml tbsp cold water
• 1 15 ml tbsp oyster sauce
• 1 tsp toasted sesame oil
• 2 tsp sunflower oil
• 0 3 cm piece fresh ginger
• 1 clove garlic
• 1 lime
• 0.5 tsp dried chilli flakes
• 4 15 ml tbsp soy sauce
• 1 handful fresh coriander

Step 1
Soak the rice noodles in hot water for 8 minutes, or according to packet instructions, then drain and refresh under a cold running tap.

Step 2
Put the 2 tablespoons of water into a cup and stir in the oyster sauce, then set aside for a mo.

Step 3
Put the oils in a wok, turn on the heat and add the ginger, garlic and grate in the zest of the lime – I use a coarse microplane grater here, only because it’s faster than a fine one.

Step 4
Sprinkle in the chilli flakes.

Step 5
Stir well, then tip in the soaked, drained rice noodles and stir them – I find this easier with an implement in each hand – quickly in the hotly seasoned oil.

Step 6
Add the watered-down oyster sauce, the juice of ½ the lime and the soy sauce, then transfer to a waiting bowl (or bowls) and toss with the chopped coriander.

Step 7
Keep the bottle of soy sauce and the remaining ½ lime close at hand, should you need either of them as you eat.