Egg Noodles With Oriental Seasoning (Recipe)

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Egg Noodles with Oriental Seasoning

 

Serves 4 (as side servings)

4 oz. Medium or Wide Egg Noodles, uncooked

1/4 cup water

2 tbsp. low-sodium soy sauce

1 tsp. vinegar

1 tsp. sugar

1 tsp. cornstarch

1 tbsp. vegetable oil

2 scallions, trimmed and thinly sliced

1 clove garlic, finely chopped

1/2 tsp. dried ginger

1/4 pound snow peas, trimmed

 

Prepare egg noodles according to package directions. While egg noodles

are cooking, stir the water, soy sauce, vinegar, sugar and cornstarch

together in a small bowl until the sugar and cornstarch are dissolved.

Set aside.

 

When noodles are done, drain well. Heat the vegetable oil in a wok or

large, deep skillet over high heat. Add the scallions, garlic and ginger

and stir until the garlic and ginger are fragrant, about 15 seconds. Add

the snow peas and toss just until they begin to change color, about 10

seconds. Add noodles and toss with the seasoned oil. Stir in the soy

sauce mixture and pour all into the wok. Stir well until the sauce is

thickened and the noodles are evenly distributed. Transfer immediately

to a serving dish.

Serve hot.

 

Lori