Scallion Noodles with Soy Broth

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This dish is easy and flavour filled. Top with a protein like a pan seared duck breast or some stir fried tofu.

Serves 2

Time: 30 minutes

Ingredients:

  • 6 oz uncooked lo mein noodles
  • 1/2 cup chicken broth (vegetable broth for vegetarian)
  • 1/4 cup soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp brown sugar
  • 1 tsp sesame oil
  • 1/2 inch fresh ginger root, grated
  • 2 cloves garlic, grated
  • 10 scallions plus one scallion for garnish
  • 1 fresh cayenne pepper, chopped (optional for garnish & heat)

Directions:

  • Bring a large pot of salted water to boil
  • Add ginger and garlic to a medium pot with about 2 tbsp of vegetable oil - sautee until fragrant
  • Add chicken broth, soy sauce, rice wine vinegar, brown sugar, and sesame oil Bring to a low simmer and cover. Remove from heat after 15 minutes.
  • Split scallions in half lengthwise and add to a pan on medium heat with vegetable oil. Slowly caramelize, stirring occasionally, until tender and sweet. About 20 minutes.
  • Cook noodles according to package directions.
  • To plate, add 1/2 up of broth to bottom of a shallow bowl, place noodles on top, caramelized scallions on top. Garnish with fresh ginger, scallion, and cayenne pepper.

 

 

 

Carol Lee1 Comment