Lillians Spring Onion And Ginger Noodles Food

LILLIAN'S SPRING ONION AND GINGER NOODLES

Lillian's Spring Onion and Ginger Noodles image

This recipe comes from a Ken Hom cookbook. It is a quick, easy side dish and holds up well at potlucks.

Provided by Little Mimi

Categories Cantonese

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 413.9, Fat 11.2, SaturatedFat 2.2, Cholesterol 71.8, Sodium 973.7, Carbohydrate 65.6, Fiber 3.8, Sugar 2.4, Protein 12.9

NOODLES WITH GREEN ONIONS & GINGER

Noodles with green onions & Ginger image

This is an economical dish that compliments any meal. If served cold it can take the place of a salad. Instead of Sesame oil try hot chili oil.

Provided by Bergy

Categories Chinese

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces steam fried noodles
2 green onions, cut to very thin strips 1 1/2 " long
6 slices fresh ginger, cut to very thin strips (thin slices)
3 tablespoons lite olive oil
3 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil

Steps:

Put noodles in 8 cups of rapidly boiling water, cook for 3 minutes, stir occasioally.
Drain and rinse noodles under cold water for 1 minute until they are cold.
Drain well and let them dry.
Mix Oyster sauce, lite soy, dark soy and sesame oil.
Heat wok to medium heat, add olive oil.
When oil is hot stir fry green onions and ginger for a few seconds until soft.
Add noodles and stir fry for 5 minutes over medium heat.
Pour in premixed sauces, stir fry until well mixed.
Serve hot or cold.

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