Easy Ginger Scallion Noodles
Ginger scallion noodles--Easy Chinese lo mein with scallion oil and ginger sauce.
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 pound fresh noodle ( , or 1/4 pound dried egg noodles)
- 1 root ginger ( , finely chopped)
- 1 teaspoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon salt
- 1 tablespoon chopped spring onion
- 1 scallion ( , shredded (you can replace with cucumber or zucchini))
- 1 middle size purple onion
- 1 shallot
- 2 scallions
- 8 garlic cloves
- 2 cups peanut oil
Instructions
- 1
Wash the scallions and onion and then cut into small sections around 8 cm long. Drain the waters on the surface.
- 2
Heat up oil in wok around 30 seconds. When the oil becomes warm, add scallions and onions in. Stir-fry continuously during the process.
- 3
When the scallions and onions become soft, lower the heat and simmer for around 10 minutes. Toss from time to time to avoid burn.
- 4
Filter the scallion and onion out and get the pour oil. Set aside to cool down.
- 5
Then finely chop the ginger and soak with boiled water. Add 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce and 1 teaspoon salt to make the basic ginger sauce.
- 6
Boil the noodles in boiling water for around 5 minutes. Add some scallion shreds at the last minute.
- 7
Add ginger sauce and around 1/2 tablespoon scallion oil and mix well.
- 8
Sprinkle some chopped spring onion on top and enjoy!