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    You are in: Home / Recipes / Lillian's Spring Onion and Ginger Noodles Recipe
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    Lillian's Spring Onion and Ginger Noodles

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Little Mimi's Note:

    This recipe comes from a Ken Hom cookbook. It is a quick, easy side dish and holds up well at potlucks.

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    Units: US | Metric


    1. 1
      Cook the noodles in a large pot of boiling water, allowing 3 minutes for fresh noodles and 5 minutes for dried. Drain in a colander, rinse with cold water, and toss them with a little sesame oil. Set them aside.
    2. 2
      Heat a wok or large frying pan over high heat. Add the two oils and, when very hot, add the ginger. Stir-fry for 10 seconds. Add the scallions and stir-fry for 30 seconds longer. Remove from the heat and mix in the noodles. Season with salt and pepper and finally add the oyster sauce. Mix well.
    3. 3
      Serve warm or at room temperature.

    Ratings & Reviews:

    • on August 16, 2006


      I subbed the oyster sauce for soy being as I am vegetarian i'm sure this would have made a difference but what I don't know. Be careful when frying the ginger for this my first batch burnt immediately as I had the heat too high and was bitter. A good side dish to go with the other half's duck pancakes the flavours combined nicely but I wasn't blown away myself.

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    • on May 20, 2006


      Used a bit more oil as I found it a bit dry the first time around. Very tasty and simple to make.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lillian's Spring Onion and Ginger Noodles

    Serving Size: 1 (95 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 413.9
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 2.2 g
    Cholesterol 71.8 mg
    Sodium 973.6 mg
    Total Carbohydrate 65.6 g
    Dietary Fiber 3.8 g
    Sugars 2.3 g
    Protein 12.9 g

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