Wheat Noodles with Green Onion and Ginger Sauce
Pasta and Pizza • European
Description
Wheat noodles with green onion and ginger sauce
Ingredients
- Egg noodles for wok 20 oz
- Scallions 20 oz
- Grated Ginger Root 5 oz
- Grapeseed Oil 0 fl oz
- Soy Sauce 2 teaspoons
- Champagne Vinegar 1 teaspoon
- Salt to taste
Step-by-Step Guide
Step 1
In a bowl, mix finely chopped green onions, grated ginger, grapeseed oil, soy sauce, vinegar, and salt. Be cautious with the salt; try to find a balance between the saltiness of the soy sauce and the added salt. It is better to use 'light' soy sauce with reduced sodium content. To enhance the depth of flavor in the sauce, let it sit for fifteen minutes.
Step 2
This time is just enough to bring water to a boil (there are two approaches here; one is to cook the noodles in salted water, the other requires fresh water to keep the noodle flavor neutral, allowing the richness of the sauce to stand out), add the noodles to the boiling water and proceed according to the instructions on the package (some types of noodles require boiling for four to five, or even seven minutes, while others only need to sit in boiling water that has been removed from heat for the same amount of time).
Step 3
In any case, after the noodles are cooked, rinse them with cold water. Serve by mixing with the sauce. This dish is equally good with hot or cold noodles.
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