By Cynthia Nelson, Taste Like Home
Ginger-scallion noodles and minced beef
For the sauce:
4 to 6 scallions sliced thinly (white/purple and green parts)
2 tablespoons grated fresh root ginger
2 teaspoons grated garlic
Finely minced hot pepper, to taste
1 teaspoon rice wine, apple cider vinegar, or white vinegar
Salt to taste
6 to 8 tablespoons vegetable/canola oil
3/4 teaspoon toasted sesame oil (optional)
For the noodles:
Use any noodles of your choosing and cook/prepare according to package instructions.
Toss the noodles with the sauce (depending on how much noodles you cooked, you may not need to use all of the sauce. Store the remainder in the refrigerator in an airtight container. Will last for a week).
Additions:
Ground meat (beef, pork, chicken, turkey) and shrimp can be added to the noodle mixture as well as vegetables. Here's what's to do: stir-fry the meat or shrimp and vegetables, then add noodles and sauce and toss to mix.
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