Source: Pleasures of the Vietnamese Table
Cook: Mai Pham
This satisfying side dish of fresh egg noodles tossed with scallion-and-shallot-infused hot oil originally came from China but has migrated all over Asia in various versions. We can see why it's so popular; for one thing, it's quick to make and requires only a few ingredients. It reminds us of a very clean-tasting lo mein.
Scallion noodles are delicious with chicken and pork—especially off the grill. If you're grilling, you can boil and rinse the noodles in advance, then just throw the dish together in the few minutes it takes for the grilled meat to rest before serving.
In the time it takes to prepare a package of store-bought ramen noodles, you can make these infinitely tastier scallion noodles for a quick lunch or late-night snack. Toss in leftover bits of cooked meat or tofu if you want to fortify it.
1 bunch scallions
3 tablespoons vegetable oil
2 shallots, thinly sliced
2 tablespoons soy sauce, or to taste
1 pound fresh egg noodles, boiled for 2 to 3 minutes, rinsed, and drained
Pinch of salt.
Cut the white parts of the scallions into thin rings. Cut the green parts into 2-inch lengths..
In a large nonstick skillet, heat the oil over medium heat. Add the shallots and the white and green parts of the scallions. Stir until fragrant, about 1 minute. Add the soy sauce, noodles, and salt. Stir gently, being careful not to break the noodles. Turn several times so the noodles are coated evenly with the oil and are heated through. Transfer to a serving plate and serve immediately..
If you can't find fresh Vietnamese egg noodles, known as mi, you can use fresh chow mein-style noodles or fresh linguine..
Rinse the noodles thoroughly so that they won't stick together in a solid lump. And give them several good shakes when draining so you don't add a lot of water to the skillet.
The Best American Recipes 2002-2003
by Fran McCullough (Editor); Molly Stevens (Editor)
Houghton Mifflin Books
$26.00, Hardcover, 360 pages
Recipe reprinted by permission.
This page created December 2002
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