Lillian'S Spring Onion And Ginger Noodles
- 12 ounces fresh thin egg noodles or 12 ounces dried thin egg noodles
- 1 1/2 tablespoons peanut oil
- 2 teaspoons sesame oil
- 3 tablespoons finely chopped fresh ginger
- 8 whole scallions, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon fresh ground white pepper
- 3 tablespoons oyster sauce
- Cook the noodles in a large pot of boiling water, allowing 3 minutes for fresh noodles and 5 minutes for dried. Drain in a colander, rinse with cold water, and toss them with a little sesame oil. Set them aside.
- Heat a wok or large frying pan over high heat. Add the two oils and, when very hot, add the ginger. Stir-fry for 10 seconds. Add the scallions and stir-fry for 30 seconds longer. Remove from the heat and mix in the noodles. Season with salt and pepper and finally add the oyster sauce. Mix well.
- Serve warm or at room temperature.
egg noodles, peanut oil, sesame oil, fresh ginger, scallions, salt, fresh ground white pepper, oyster sauce
Taken from www.food.com/recipe/lillians-spring-onion-and-ginger-noodles-149877 (may not work)