Receta Ginger And Scallion Noodles
This is an easy vegetarian noodle's recipe, tossed with ginger and scallion sauce. For this recipe, I opted for wonton noodles. You can use any type of yellow noodles for this recipe.
Ginger And Scallion Noodles
Ingredients
1 Box (280 grams) Fresh or Frozen Wonton Noodles/Wheat Noodles, divided into 4 portions
2 Tbsp Finely Chopped Ginger
2 Cloves Garlic, finely chopped
1 Big Bunch Scallions (about 10 stalks), thinly sliced
2 Green Chilies, finely chopped
1 tsp Sea Salt, or to taste
1 ¼ Cup of Shallot or Peanut Oil
3 to 4 Tbsp Soy Sauce
Method
Combine the ginger, garlic, scallions, green chilies, and sea salt in a large bowl. Heat the oil in a pot until smoking hot and remove from the heat. Slowly pour in the hot oil into the ginger scallion mixture and stir well.
Bring a pot of water to a boil, and a bowl of cold water at the side. Add a portion of noodles to the boiling water and cook for about 35 to 50 seconds, or depending on the thickness of the noodles. Remove the cooked noodles with a spider strainer, and plunge it into the cold water, shake off excess water. Then return the noodles to the boiling water briefly, remove and shake off excess water again. (The noodles should be tender and still have some bite.)
Toss and mix the noodles with some ginger and scallion sauce, and soy sauce. Serve warm.
Serves 4
This is an easy vegetarian noodle's recipe, tossed with ginger and scallion sauce. For this recipe, I opted for wonton noodles. You can use any type of yellow noodles for this recipe.
Ginger And Scallion Noodles
Ingredients
- 1 Box (280 grams) Fresh or Frozen Wonton Noodles/Wheat Noodles, divided into 4 portions
- 2 Tbsp Finely Chopped Ginger
- 2 Cloves Garlic, finely chopped
- 1 Big Bunch Scallions (about 10 stalks), thinly sliced
- 2 Green Chilies, finely chopped
- 1 tsp Sea Salt, or to taste
- 1 ¼ Cup of Shallot or Peanut Oil
- 3 to 4 Tbsp Soy Sauce
Method
Combine the ginger, garlic, scallions, green chilies, and sea salt in a large bowl. Heat the oil in a pot until smoking hot and remove from the heat. Slowly pour in the hot oil into the ginger scallion mixture and stir well.
Bring a pot of water to a boil, and a bowl of cold water at the side. Add a portion of noodles to the boiling water and cook for about 35 to 50 seconds, or depending on the thickness of the noodles. Remove the cooked noodles with a spider strainer, and plunge it into the cold water, shake off excess water. Then return the noodles to the boiling water briefly, remove and shake off excess water again. (The noodles should be tender and still have some bite.)
Toss and mix the noodles with some ginger and scallion sauce, and soy sauce. Serve warm.
Serves 4