🤤 Ginger Scallion Noodles: MY FAVORITE NOODLE DISH EVER (薑蔥撈麵）

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier, while sunflower oil is more budget-friendly.

ginger

💰Cheaper: ground ginger

Ground ginger is a more economical option.

Cut 2 oz of ginger into very thin slices.

Lay down the slices in an overlapping row and chop into thin strips.

Cut 3 oz of green onions into 2-inch sections, separating the white parts from the green.

Chop the white parts of the green onions into thin strips and the green ends into long, thin strips.

Quarter the bok choy and set aside.

In a bowl, mix together 8 fl oz of chicken broth, 1 tsp of salt, 1/2 tsp of sugar, and 1 tbsp of oyster sauce.

Bring a pot of water to boil on high heat, adding 1 tsp of oil to keep the vegetables bright green.

Once boiling, add the bok choy and cook for 1.5 minutes before shocking in cold water.

Cook 12 oz of wonton noodles in the same boiling water, stirring with chopsticks for 30-40 seconds until loosened.

Drain the noodles and rinse under cold water to prevent sogginess, adding 1 tsp of oil to prevent clumping.

Plate the first batch of noodles and raise the heat to high to cook the second batch, repeating the shocking process.

Heat a wok on low heat and add 2 tbsp of oil, stirring to coat.

Once hot, add the ginger and fry until fragrant, then add the green onions and stir to mix.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens