Easy Ginger Scallion Noodles

Ingredients

• 1/2 pound fresh noodle or 1/4 pound dried egg noodles
• 1 root ginger, finely chopped
• 1 teaspoon soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon salt
• 1 tablespoon chopped spring onion
• 1 scallion, shredded (you can replace with cucumber or zucchini)

For the scallion onion:

• 1 middle size purple onion
• 1 shallot
• 2 scallions
• 8 garlic cloves
• 2 cups peanut oil

Process

Wash the scallions and onion and then cut into small sections around 8 cm long. Drain the waters on the surface. Heat up oil in wok around 30 seconds. When the oil becomes warm, add scallions and onions in. Stir-fry continuously during the process. When the scallions and onions become soft, lower the heat and simmer for around 10 minutes. Toss from time to time to avoid burn. Filter the scallion and onion out and get the pour oil. Set aside to cool down.

Then finely chop the ginger and soak with boiled water. Add 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce and 1 teaspoon salt to make the basic ginger sauce. Boil the noodles in boiling water for around 5 minutes. Add some scallion shreds at the last minute. Add ginger sauce and around 1/2 tablespoon scallion oil and mix well. Sprinkle some chopped spring onion on top and enjoy!