Lillian's Spring Onion and Ginger Noodles

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

• Ready In: 10 mins
• Serves: 4-6

Ingredients

• 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

Directions

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. 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. Serve warm or at room temperature.