Quick to prepare, these noodles are filled with flavor. They are delicious when served hot or at room temperature., and even heat up easily in the microwave.
- 1/2 lb Chinese wheat or egg noodles, vermicelli or thin spaghetti (or wide eggs noodles)
- 1 Tbsp plus 2 tsp oyster sauce
- 1 Tbsp light soy sauce
- 1/2 tsp sugar
- 2 Tbsp canola oil
- 1 cup thinly sliced scallions
- 1 Tbsp peeled and finely minced ginger
- 1 tsp sesame oil, if desired
- cilantro, for topping (optional)
In a large pot of boiling water, cook the noodles until a little softer than al dente. Drain, rinse in cold water, and set aside to drain again.
In a small bowl, stir together the oyster sauce, soy sauce, and sugar.
In a wok or stir fry pan, heat the canola oil over medium-high heat. When the oil is hot, but not smoking, add the scallions and ginger and cook, stirring, until the scallions turn a darker green, about 1 minute.
Sprinkle a few tablespoons of water on the noodles to loosen them, drain, then add them to the pan. Pour the soy sauce mixture over the noodles and stir and toss constantly until the noodles are heated through and evenly coated. Drizzle with sesame oil and add cilantro, if using, and toss a couple of times to distribute evenly. Transfer to a serving platter and serve hot or at room temperature.
Source: Easy Asian Noodles, by Helen Chen. John Wiley & Sons, Inc. 2010.
