Scallion lo mein
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Egg noodle, Chinese |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Sesame oil |
| 1 | tablespoon | Oil |
| 1 | teaspoon | Ginger, fresh; minced peeled |
| 1 | Garlic clove; minced | |
| 16 | Scallion; cut into 1\" pieces | |
| From Bon Appetit, June 1992 | ||
| per Fred Mueller | ||
Directions
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