HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Cookbook

 

Scallion Noodles

Source: Pleasures of the Vietnamese Table
Cook: Mai Pham

Serves 4

 

This satisfying side dish of fresh egg noodles tossed with scallion-and-shallot-infused hot oil originally came from China but has migrated all over Asia in various versions. We can see why it's so popular; for one thing, it's quick to make and requires only a few ingredients. It reminds us of a very clean-tasting lo mein.

Scallion noodles are delicious with chicken and pork—especially off the grill. If you're grilling, you can boil and rinse the noodles in advance, then just throw the dish together in the few minutes it takes for the grilled meat to rest before serving.

In the time it takes to prepare a package of store-bought ramen noodles, you can make these infinitely tastier scallion noodles for a quick lunch or late-night snack. Toss in leftover bits of cooked meat or tofu if you want to fortify it.

1 bunch scallions
3 tablespoons vegetable oil
2 shallots, thinly sliced
2 tablespoons soy sauce, or to taste
1 pound fresh egg noodles, boiled for 2 to 3 minutes, rinsed, and drained
Pinch of salt.

Cut the white parts of the scallions into thin rings. Cut the green parts into 2-inch lengths..

In a large nonstick skillet, heat the oil over medium heat. Add the shallots and the white and green parts of the scallions. Stir until fragrant, about 1 minute. Add the soy sauce, noodles, and salt. Stir gently, being careful not to break the noodles. Turn several times so the noodles are coated evenly with the oil and are heated through. Transfer to a serving plate and serve immediately..

Cook's Notes

If you can't find fresh Vietnamese egg noodles, known as mi, you can use fresh chow mein-style noodles or fresh linguine..

Rinse the noodles thoroughly so that they won't stick together in a solid lump. And give them several good shakes when draining so you don't add a lot of water to the skillet.

 

Buy the Book!

 

from:
The Best American Recipes 2002-2003
by Fran McCullough (Editor); Molly Stevens (Editor)
Houghton Mifflin Books
ISBN: 0618191372
$26.00, Hardcover, 360 pages
Recipe reprinted by permission.

 

The Best American Recipes 2002-2003

Recipes

 


Cookbook Profile Archive

 

This page created December 2002


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,