Cook’s notes
So simple. So few ingredients. And so little prep required. Yet this one bowl noodle dish is so tasty and aromatic.
If you’re having it for breakfast, and your first meal has the effect of setting the tone for the rest of the day, well, that likely means your day will be bright with several high points that blend seamlessly with each other.
If using dried noodles, cook according to package directions, drain, dump into a bowl of icy water and drain again.
If you prefer bolder flavors, add a quarter teaspoon of grated garlic or ginger, or a combination of both, to the sauce. Adjust the salty-sweet balance to suit your taste.
Soy sesame scallion noodles
Ingredients
- 80 to 90 grams dried Asian noodles (about 3 oz.)
- 1 tablespoon sesame seed oil
- 1 cup thinly sliced scallions
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 1 tablespoon toasted sesame seeds plus more to garnish
- 1 teaspoon chili flakes
Instructions
- Cook the noodles according to package directions. Drain, dunk in iced water and drain again. Set aside.
- With the slove set to medium, heat the sesame seed oil in a frying pan.
- Lightly fry the scallions in the hot oil just until limp. Scoop out and set aside.
- In the same pan, over low heat, stir together the soy sauce, oyster sauce, chili flakes, sesame seeds and sugar until the sugar is fully dissolved.
- Add the noodles to the sauce in the pan and toss thoroughly.
- Add the fried scallions (reserve some for garnish) and toss.
- Divide the noodles between two bowls, top with the reserved scallions and more sesame seeds.
Velveted chicken, mushrooms and wakame soup
