Lillians Spring Onion And Ginger Noodles Recipes

Steps:

• Cook the noodles in a large pot of boiling water, allowing 3 minutes for fresh noodles and 5 minutes for dried. Drain in a colander, rinse with cold water, and toss them with a little sesame oil. Set them aside.
• Heat a wok or large frying pan over high heat. Add the two oils and, when very hot, add the ginger. Stir-fry for 10 seconds. Add the scallions and stir-fry for 30 seconds longer. Remove from the heat and mix in the noodles. Season with salt and pepper and finally add the oyster sauce. Mix well.
• Serve warm or at room temperature.

Steps:

• Heat the oil in a wok. Throw in the spring onions and ginger, cook for 1 min, then add the cabbage. Stir-fry until wilted, then add the water chestnuts and duck, and stir quickly to heat them through. (You can leave the recipe at this point, then finish it off just before serving if you prefer.) Add the soy sauce (and heat everything through if you are finishing off at the last minute) and noodles, and toss everything together. Tip onto a platter and keep warm while you eat the duck pancakes. Sprinkle with coriander and drizzle over some reserved duck juices (if you have them) and a little sesame oil just before serving.

Steps:

• Cook spaghetti according to package directions; drain.
• In a small bowl, whisk together all remaining ingredients.
• Place hot cooked spaghetti in a large bowl, add the sauce mixture and toss to coat.
• Serve warm.