Lillian’s Spring Onion and Ginger Noodles
At a Glance
- Prep
- 10 minutes
- Total
- 10 minutes
- Servings
- 4-6 serving(s)
Categories
- Side Dish
- Cantonese
- Stove Top
- Easy
Allergens
- Egg
- Peanuts
- Sesame
- Shellfish
- Wheat
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
This recipe comes from a Ken Hom cookbook. It is a quick, easy side dish and holds up well at potlucks.
Hands-Free Mode Off
Equipment
Large pot, colander, wok or large frying pan
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
Instructions
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.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
