Egg Noodles with Ginger and Scallions
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inches fresh ginger, peeled, slivered, and chopped into small pieces
scallions, cut into 1 " sections
kosher or sea salt
Cook and drain the egg noodles. Place in a serving bowl.
Heat wok or small frying pan. Add oil. Add the ginger, sauté for a few seconds. Add the scallions and stir until slightly softened. Season with salt. Remove from heat.
Toss the noodles with the scallion mixture. Stir in oyster sauce.
Serve warm or at room temperature. Garnish with chopped fresh cilantro, if desired.