Spicy pan-fried noodles
by Melissa Clark, NYTimes
Cooking Instructions
- 1
In s small bowl, combine scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
- 2
In a large pot of boiling water, cook noodles until they are halfway done. Drain well and toss with 1/2 tablespoon of the peanut oil and spread them out on a plate or baking sheet.
- 3
In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around edges, 1-2 minutes.
- 4
Add half the scallion mixture and stir-fry 1 minute.
- 5
Add noodles; stir-fry until hot and lightly coated with sauce, about 30 seconds.
- 6
Add eggs, spinach or edamame, hot sauce, and remaining scallion mixture. Continue to stir-fry until the eggs are cooked, 1-2 minutes longer.
- 7
Remove from heat and stir in lime juice.
- 8
Garnish with cilantro and sesame seeds or peanuts.
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