Yield: 4 Servings
Measure | Ingredient |
---|---|
7 ounces | Egg noodle, Chinese |
2 tablespoons | Soy sauce |
1 teaspoon | Sesame oil |
1 tablespoon | Oil |
1 teaspoon | Ginger, fresh; minced peeled |
1 \N | Garlic clove; minced |
16 \N | Scallion; cut into 1\" pieces |
\N \N | From Bon Appetit, June 1992 |
\N \N | per Fred Mueller |
Cook the noodles in a pot of boiling salted water until just tender but still firm to the bite. Drain well. Rinse under cold water, and transfer to a bowl. Add the soy sauce and sesame oil and toss. (Can be made up to two hours ahead. Cover, let stand at room temperature.) Heat vegetable oil in a wok or heavy large skillet over medium heat.
Add the ginger and garlic; stir-fry 30 seconds. Add the onions; stir-fry two minutes. Add the noodles. Stir-fry to heat through and serve.
Per Serving: Calories, 239.07; Fat, 5.02 g