Egg noodles with lemon and herbs

INGREDIENTS
2 tbsp vegetable oil
4 spring onions, finely sliced, plus 1 extra,
finely shredded, to garnish
1 stalk lemongrass, very finely sliced
2.5cm (1in) piece of fresh root ginger,
peeled and grated
350g (12oz) fresh egg noodles
or 175g (6oz) dried egg noodles, cooked
2 tbsp light soy sauce
juice of 1 lemon
pinch of sugar
2 tbsp snipped chives
2 tbsp chopped flat-leaf parsley
lemon zest, cut into fine strips, to garnish

METHOD
Heat the oil in a wok or large, deep frying pan, add the spring onions, lemongrass, and ginger, and stir-fry for 1 minute.
Add the noodles and toss over the heat for 2 minutes. Mix together the soy sauce, lemon juice, and sugar, and pour over the noodles. Stir-fry for a further 2 minutes, or until the noodles are heated through.
Sprinkle the chives and parsley over the top, then toss with the noodles and transfer to a serving bowl. Serve at once, garnished with the lemon zest and spring onion.