Sometimes the simplest dishes are the best. This Shanghai noodle dish gets its flavor from two aromatics—ginger and scallion. Served at room temperature, it makes a great accompaniment to Western food such as grilled fish or fried chicken . . . and no last-minute prep.
Recipe courtesy of Easy Asian Noodles by Helen Chen; Copyright Wiley, 2010
|1/2 pound Chinese wheat or egg noodles, or thin spaghetti||3 teaspoons peeled and finely minced fresh ginger|
|2 teaspoons sesame oil||1/4 cup light soy sauce1 teaspoon sugar|
|2 tablespoons canola oil||1 teaspoon sugar|
|1 cup thinly sliced scallions||2 tablespoons chopped cilantro, for garnish (optional)|
In a large pot, bring 5 quarts of water to a boil and stir in the noodles. Cook until a little more tender than al dente. Drain and rinse under cold water. Drain thoroughly and transfer to a serving dish. Toss the drained noodles with the sesame oil to keep the noodles from sticking together.
In a small saucepan, heat the canola oil over medium heat until hot, but not smoking. Add the scallions and ginger and stir for about 15 seconds, or until the scallions turn a darker green and start to wilt. Add the soy sauce and sugar and stir until the sugar has dissolved. Remove from heat and allow to cool.
When ready to serve, toss the noodles with the ginger-scallion oil and garnish with reserved cilantro, if using.
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