Ginger Scallion Noodles

Jean Ray

By
@Sheepdoc

Adapted from China Sichuan food website. Traditional breakfast.


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Comments:

Serves:

2

Prep:

10 Min

Cook:

45 Min

Method:

Stir-Fry

Ingredients

2 c
peanut oil
1 lb
green onions
1/2
medium onion
6-8 clove
garlic
1
ginger root, finely chopped
1 tsp
light soy sauce
1 tsp
dark soy sauce
1 tsp
salt
1
green onion, shredded (or cucumber or zucchini)
1 Tbsp
chopped green onion
1/4 lb
dried egg noodles (chow mein)

Directions Step-By-Step

1
Scallion oil:
Wash and dry onions. Roughly chop 1 lb green onions and onion.
Heat peanut oil in wok 30 seconds, then add chopped onions. Stir continuously until onions are soft. Lower heat and simmer 10 minutes, stirring occasionally. Strain oil and allow to cool. You only need a little for this recipe; store the rest in the refrigerator.
2
Garlic sauce:
Pour boiling water over ginger in bowl and soak.
Add soy sauces and salt.
3
Noodles:
Boil noodles about 5 minutes. Add vegetable shreds at the last minute. Drain.
4
Assembly:
Add garlic sauce and 1/2 tablespoon scallion oil to noodles. Top with chopped green onion tops.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Pasta
Regional Style: Chinese