Originally posted January 27, 2012

ginger noodles

ginger noodles by joanie

This is a light and tasty noodle dish that's good as-is or could be extra good with veggies, meat, and maybe some roasted peanuts on top. And, boy, is the ginger yummy! These noodles also taste great cold, too, so you have options.

To mince this much ginger, I recommend peeling a lot of it, cutting it into chunks, and then letting the food processor do the rest. Save what you don't use for later.


  • 8 oz flat eggless wheat noodles
  • 1/4 cup vegetable or chicken stock
  • 2 tbsp oyster sauce
  • 2 tbsp cooking wine (e.g. xiao xing)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1/4 tsp ground white pepper
  • 1/4 cup peanut oil
  • 1/4 cup ginger, grated or finely minced
  • 3 cloves garlic, minced
  • 3 green onions, finely sliced
3-4 small servings


Bring a large pot of salted water to a boil and cook noodles until al dente according to the package.

Whisk together the stock, oyster sauce, wine, soy sauce, sesame oil, sugar, and white pepper. Set aside.

Heat peanut oil in a large saucepan. Add ginger and garlic. Cook for about a minute until soft and fragrant. Add the oyster sauce mixture, and bring to a boil.

Remove from heat and toss with noodles and green onions.


30 minutes



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