Ingredients
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12
-
1 1/2
-
2
-
3
-
8
-
1
-
1/2
-
3
-
-
-
-
-
-
-
Directions
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., 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.
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Steps
|
1
Done
|
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
Done
|
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
Done
|
Serve Warm or at Room Temperature. |
