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.
Steps
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.
Ingredients
thin egg noodles, peanut oil, sesame oil, fresh ginger, scallions, salt, fresh ground white pepper, oyster sauce