Ginger Scallion Slurping Noodles
Makes 6 servings
12 ounces dried chuka soba (chow mein) noodles
2 medium-size bunches of scallions, ends trimmed and discarded
1 4-inch piece of ginger, peeled and cut into large chunks
2 teaspoons salt
10 tablespoons oil, canola or vegetable
1. Prepare the noodles according to the package directions. Set aside.
2. In a food processor, combine the scallions, ginger, and salt. Pulse the mixture until it is finely minced and the ingredients are well-combined. Put the mixture in a large heat-proof bowl.
3. In a skillet or wok, heat the oil until it is slightly steamy. Immediately pour the oil over the green onion and ginger mixture, being careful to shield yourself from the hot oil in case it splatters a bit (this should crackle a bit and if it doesn’t your oil was not hot enough). Stir.
4. Reheat the noodles if needed and then pour the ginger scallion sauce over them and toss the noodles to coat them in the sauce.