Ingredients for Lillian's Spring Onion And Ginger Noodles
- Thin Egg Noodles
- Peanut Oil
- 1 tbsp sesame oil
- Fresh Ginger
- 4 scallions, thinly sliced
- Salt to taste
- Fresh Ground White Pepper
- 1 tbsp oyster sauce
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How to Make Lillian's Spring Onion And Ginger Noodles
- Cook noodles according to package directions. For fresh noodles, cook for 3 minutes; for dried, cook for 5 minutes. Drain in a colander and rinse under cold water. Toss with 1 tbsp sesame oil to prevent sticking.
- Heat a wok or large frying pan over high heat.
- Add 1 tbsp vegetable oil and 1 tbsp peanut oil. Once shimmering hot, add the grated ginger.
- Stir-fry for 10 seconds.
- Add the sliced scallions and stir-fry for another 30 seconds.
- Remove from heat and add the cooked noodles.
- Season generously with salt and black pepper.
- Stir in the oyster sauce and mix well to combine.
- Serve immediately warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
9g
Fat
11g
Carbs
21g
