Tuesday, November 4, 2014

Ginger Scallion Noodles

8 oz Chinese noodles, or noodles of choice
1 large bunch scallions (green onions), chopped
1 tablespoon finely minced ginger root
1 teaspoon finely minced garlic
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon rice vinegar
1 teaspoon brown sugar
½ teaspoon freshly ground black pepper
½ teaspoon red chile flakes (optional)
Sesame seeds for garnish
Cook the noodles according to package directions (add salt to the water). Rinse, drain, and set aside.
Combine all remaining ingredients in a small bowl and let sit for at least 15 minutes. The sauce can be refrigerated for up to 2 days.
Pour the sauce over the noodles in a large bowl and toss to coat. Serve sprinkled with some sesame seeds. Serve at room temperature.

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