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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INGREDIENTS
Nutrition- 12ounces fresh thin egg noodles or 12 ounces dried thin egg noodles
- 1 1⁄2tablespoons peanut oil
- 2teaspoons sesame oil
- 3tablespoons finely chopped fresh ginger
- 8
- 1teaspoon salt
- 1⁄2teaspoon fresh ground white pepper
- 3tablespoons oyster sauce
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DIRECTIONS
- 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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