Prep 10 mins
Cook 0 mins
This recipe comes from a Ken Hom cookbook. It is a quick, easy side dish and holds up well at potlucks.
- 12 ounces fresh thin egg noodles or 12 ounces dried thin egg noodles
- 1 1⁄2 tablespoons peanut oil
- 2 teaspoons sesame oil
- 3 tablespoons finely chopped fresh ginger
- 8 whole scallions, finely chopped
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground white pepper
- 3 tablespoons oyster sauce
- 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.
- 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.
- Serve warm or at room temperature.
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.
Used a bit more oil as I found it a bit dry the first time around. Very tasty and simple to make.