Basic information

Name: Scallion lo mein

Yield: 4

Categories pasta, chinese



 7 oz
 Egg noodle, Chinese
 2 tbs
 Soy sauce
 Scallion; cut into 1" pieces
 1 tsp
 Sesame oil
 1 tsp
 Ginger, fresh; minced peeled
 1 tbs
 Garlic clove; minced
 From Bon Appetit, June 1992
 per Fred Mueller


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