Recipe: Lillian's Spring Onion and Ginger Noodles

Lillian's Spring Onion and Ginger Noodles

2 ounces dried or fresh thin egg noodles*
2 teaspoons sesame oil
1 1/2 Tablespoons peanut oil
3 Tablespoons finely chopped ginger
8 whole green onions, finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
3 Tablespoons oyster sauce

Cook the noodles, allow 3 minutes for fresh noodles and 5 minutes for dried, in a pot of boiling water. Then rinse in cold water, drain thoroughly and toss them with a little sesame oil. Put them aside until you are ready to use them.

Heat a wok or large frying pan over high heat until it is hot. Add the two oils and when very hot and slightly smoking, add the ginger.

Stir-fry 10 seconds. Add the onions and stir-fry 30 seconds more.

Remove from the heat and add the mixture to the noodles. Season with salt and pepper and finally add the oyster sauce.

Turn the noodles onto a warm serving platter and serve at once.

Makes 4 servings.

*Dried noodles in 8-ounce packages produce a more robust flavor.