Lillians Spring Onion And Ginger Noodles Recipes
LILLIAN'S SPRING ONION AND GINGER NOODLES
This recipe comes from a Ken Hom cookbook. It is a quick, easy side dish and holds up well at potlucks.
Provided by Little Mimi
Categories Cantonese
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the noodles in a large pot of boiling water, allowing 3 minutes for fresh noodles and 5 minutes for dried. Drain in a colander, rinse with cold water, and toss them with a little sesame oil. Set them aside.
- Heat a wok or large frying pan over high heat. Add the two oils and, when very hot, add the ginger. Stir-fry for 10 seconds. Add the scallions and stir-fry for 30 seconds longer. Remove from the heat and mix in the noodles. Season with salt and pepper and finally add the oyster sauce. Mix well.
- Serve warm or at room temperature.
Nutrition Facts : Calories 413.9, Fat 11.2, SaturatedFat 2.2, Cholesterol 71.8, Sodium 973.7, Carbohydrate 65.6, Fiber 3.8, Sugar 2.4, Protein 12.9
STIR-FRIED GINGER NOODLES
Steps:
- Bring a large heavy-based saucepan of salted water to a boil and blanch the noodles for about 2 minutes. Refresh under cold water.
- Peel and finely chop the ginger and garlic. Cut the chile in half lengthwise, deseed, and finely chop. Shred the spring onions and pick the leaves from the cilantro. Wipe and slice the shiitake mushrooms.
- Heat the sunflower oil in a large heavy-based wok. When hot, fry the garlic, ginger, chile, and mushrooms until brown, about 3 minutes. Add the noodles and spring onion; stir to combine, about 3 minutes.
- To serve, arrange the noodles in a serving dish and garnish with cilantro leaves.
DUCK & SPRING ONION NOODLES
An indulgent combination of noodles, duck and Chinese vegetables that's on the table in less than half an hour
Provided by Lulu Grimes
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a wok. Throw in the spring onions and ginger, cook for 1 min, then add the cabbage. Stir-fry until wilted, then add the water chestnuts and duck, and stir quickly to heat them through. (You can leave the recipe at this point, then finish it off just before serving if you prefer.) Add the soy sauce (and heat everything through if you are finishing off at the last minute) and noodles, and toss everything together. Tip onto a platter and keep warm while you eat the duck pancakes. Sprinkle with coriander and drizzle over some reserved duck juices (if you have them) and a little sesame oil just before serving.
Nutrition Facts : Calories 671 calories, Fat 45 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 3.67 milligram of sodium
NOODLES WITH GREEN ONIONS & GINGER
This is an economical dish that compliments any meal. If served cold it can take the place of a salad. Instead of Sesame oil try hot chili oil.
Provided by Bergy
Categories Chinese
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put noodles in 8 cups of rapidly boiling water, cook for 3 minutes, stir occasioally.
- Drain and rinse noodles under cold water for 1 minute until they are cold.
- Drain well and let them dry.
- Mix Oyster sauce, lite soy, dark soy and sesame oil.
- Heat wok to medium heat, add olive oil.
- When oil is hot stir fry green onions and ginger for a few seconds until soft.
- Add noodles and stir fry for 5 minutes over medium heat.
- Pour in premixed sauces, stir fry until well mixed.
- Serve hot or cold.
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