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."
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  • 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.

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


I am a chemist who loves to eat and cook. I'm married and have a young son who loves to help me cook. My husband is a pretty good cook. I like to spend time to cook a nice meal on Sunday but during the week usually make something that is quick to put together. I also enjoy baking. I live in Newton, MA, not far from a wonderful market in Watertown called Russo's. The selection and quality of the produce there is amazing and inspiring. My favorite cookbook is Deborah Madison's Vegetarian Cooking for Everyone. I strongly recommend it, particularly if you're in a rut about cooking vegetables. I shy away from recipes that are very time-consuming or have a very long list of ingredients.
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