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Scallion Noodles

Yield: 4-6 servings



For the noodles:

1 lb. Hong Kong style wheat noodles

1 bunch green onions (scallions)

1 red bell pepper, thinly sliced

8 oz. bean sprouts

1-2 T vegetable oil

Sesame seeds (garnish)


For the sauce:

2 T dark soy sauce

2 T regular soy sauce

2 t brown sugar

1 T oyster sauce

1 t saké








1. In a large pot, bring approximately 2-3 quarts of water to a boil. While waiting for the water to boil, clean the scallions and cut them into 1-inch pieces, then slice the red bell pepper.


2. Prepare the sauce: combine the dark soy sauce, regular soy sauce, brown sugar, oyster sauce, and saké. Stir thoroughly.  


3. In a large, 12-inch skillet, heat 1-2 tablespoons of vegetable oil on medium high heat. To the skillet add the red bell peppers, scallions, and bean sprouts. Sauté for 4 to 5 minutes until vegetables are limp and slightly browned. Remove from the skillet and set aside.


4. Once the water has come to a boil, add the full package of noodles. Cook for 2 minutes. Then strain, drizzle with vegetable oil, and toss.


5. Heat another 1-2 tablespoons vegetable oil to the skillet over medium high heat. Once hot, add the noodles to the skillet. Spread the noodles out and let them cook, undisturbed for several minutes. You're looking for the noodles on the bottom to get slightly browned and crispy. Once the bottom noodles are crispy, add the prepared sauce. Toss the noodles in the sauce, while cooking, until the sauce is mostly absorbed.


6. Then add the sautéed vegetables and toss with the noodles.


7. Plate your noodles, sprinkle them with sesame seeds, and enjoy!



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