Monday, 30 May 2016

Chinese Tossed Noodles with Ginger and Spring Onion 用薑蔥麵條 Plain yet Simply a Very Tasty Pasta Dish that comes together so quickly!

A Genuine lovely recipe! .. So good you will be surprised what such a medley of simple ingredients can do!

If you wish to have a quick appetizing bowl of noodles this is the answer! They make an ideal lunch dish too.
Ideal to serve as is or with recipe, Chinese White Cut Chicken (Bái Qie Ji). Something I am still working on
Enough to fill one Chinese serving bowl

225g (8oz) fresh or 150g (5oz) dried Chinese egg noodles (Mien)*Recipe in my collection
45ml (3 tbsp) groundnut or corn oil
5cm (2 inch) fresh ginger root, cut into silken threads
8 spring onions, cut into 5-cm (2-inch) sections and then into silken threads
2.5ml (1/2 tsp) salt
30ml (2tbsp) oyster sauce

1. Plunge the noodles into 1.4 liters (21/2 pints) of boiling water in a large saucepan, bring back to the boil and continue to boil uncovered until al dente Generally, allow 1 – 1 1/2 minutes for fresh noodles and 4 minutes for dried noodles. Separate the noodles with a pair of chopsticks or a fork while boiling.
2. Drain in a colander and then remove to a warm dish.
3. Heat a wok over a high heat until smoke rises. Add the oil and swirl it around. Add the ginger, stir for a few seconds, then add the spring onions and stir until thoroughly hot. Season with the salt. Remove from the heat.
4.Return the noodles to the wok and toss them with a pair of chopsticks or a fork.Add the oyster sauce and toss again. Remove to a warm serving dish and serve.

Variation: Tossed noodles with cucumber and ham into matchstick-sized pieces. Cook the noodles as above. Add about 45ml (3 tbsp) oil and the cucumber and ham. Toss together and serve.

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