Lillian's Spring Onion and Ginger Noodles
- Ready In:
- 10mins
- Ingredients:
- 8
- 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
- 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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Reviews
-
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.
RECIPE SUBMITTED BY
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.