Scallion Lo Mein Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
7 ounce: Egg noodle, Chinese
2 T: Soy sauce,
1 tsp: Sesame oil,
1 T: Oil,
1 tsp: Ginger, fresh, minced peeled
1: Garlic clove, minced
16: Scallion, cut into 1" pieces
Directions:
Cook the noodles in a pot of boiling salted water until just tender
but still firm to the bite. Drain well. Rinse under cold water, and
transfer to a bowl. Add the soy sauce and sesame oil and toss. (Can
be made up to two hours ahead. Cover, let stand at room temperature.)
Heat vegetable oil in a wok or heavy large skillet over medium heat.
Add the ginger and garlic; stir-fry 30 seconds. Add the onions;
stir-fry two minutes. Add the noodles. Stir-fry to heat through and
serve.
Per Serving: Calories, 239.07; Fat, 5.02 g
From Bon Appetit, June 1992
per Fred Mueller
Source from luhu.jp
but still firm to the bite. Drain well. Rinse under cold water, and
transfer to a bowl. Add the soy sauce and sesame oil and toss. (Can
be made up to two hours ahead. Cover, let stand at room temperature.)
Heat vegetable oil in a wok or heavy large skillet over medium heat.
Add the ginger and garlic; stir-fry 30 seconds. Add the onions;
stir-fry two minutes. Add the noodles. Stir-fry to heat through and
serve.
Per Serving: Calories, 239.07; Fat, 5.02 g
From Bon Appetit, June 1992
per Fred Mueller
Source from luhu.jp