Easy Ginger Scallion Noodles

• Vegan

• Produce

  • 8 Garlic cloves
  • 1 Ginger, root
  • 3 Green onion
  • 1 Middle size purple onion
  • 1 Shallot
  • 1 tbsp Spring onion

• Condiments

  • 1 tsp Soy sauce
  • 1 tsp Soy sauce, dark

• Pasta & Grains

  • 1/2 lb Noodle, fresh

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 2 cups Peanut oil

Found on chinasichuanfood.com

Description

Ingredients

• ½ pound fresh noodle or ¼ pound dried egg noodles
• 1 root ginger, finely chopped
• 1 teaspoon soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon salt
• 1 tablespoon chopped spring onion
• 1 scallion, shredded (you can replace with cucumber or zucchini)
• 1 middle size purple onion
• 1 shallot
• 2 scallions
• 8 garlic cloves
• 2 cups peanut oil

Directions

• Wash the scallions and onion and then cut into small sections around 8 cm long. Drain the waters on the surface.
• Heat up oil in wok around 30 seconds. When the oil becomes warm, add scallions and onions in. Stir-fry continuously during the process.
• When the scallions and onions become soft, lower the heat and simmer for around 10 minutes. Toss from time to time to avoid burn.
• Filter the scallion and onion out and get the pour oil. Set aside to cool down.
• Then finely chop the ginger and soak with boiled water. Add 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce and 1 teaspoon salt to make the basic ginger sauce.
• Boil the noodles in boiling water for around 5 minutes. Add some scallion shreds at the last minute.
• Add ginger sauce and around ½ tablespoon scallion oil and mix well.
• Sprinkle some chopped spring onion on top and enjoy!

Nutrition