Become a Fan and "Like" us on FB

Thursday, February 6, 2014

SHANGHAI GINGER AND SCALLION COLD TOSSED NOODLES


1/2 lb egg noodles
2 teaspoons sesame oil
2 tablespoons canola oil
1 cup thinly sliced scallions
3 teaspoons finely minced ginger
1/4 cup light soy sauce
1 teaspoon sugar
2 tablespoons chopped chilantro

1.  In a large pot, bring 5 quarts of water to a boil and stir in the noodles.  Drain
and rinse in cold water.  Toss the noodles with the sesame oil to keep the
noodles from sticking together.

2.  In a small saucepan, heat the canola oil until hot.  Add the scallions and ginger
and stir for about 15 seconds, or until the scallions turn a darker green and start
to wilt. Add the soy sauce and sugar and stir until the sugar has dissolved.  Remove
from heat and allow to cool.

3.  When ready to serve, toss the noodles with the ginger-scallion oil and garnish
with reserve cilantro.

Source:  H. Chen.  Easy Asian Noodles                     Thanks.

No comments: