Scallion lo mein

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

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