Light Noodles

With the holidays officially over, it seems mandatory that we turn to light cooking. We need to reset the taste buds after all the full bodied and full flavoured foods. Cooking light, however, does not mean sacrificing flavour or taste. Some ingredients such as those in this Ginger-Scallion sauce bring their own flavours that lighten and brighten a meal.

The secret to these light noodles is the sauce – ginger, scallions (green onions, shallots), garlic and pepper. The ingredients are tossed together, seasoned with salt and doused in very hot oil that cooks them quickly releasing their flavours. So versatile is the sauce that it can work with other ingredients such as rice and ground provisions.

SPECIAL EQUIPMENT

1 deep heatproof bowl

INGREDIENTS

Sauce:

• 4 whole scallions/shallots/green onions sliced thinly (white/purple & green parts)

• 4 tablespoons finely grated fresh root ginger

• 1 tablespoon finely grated garlic

• Finely minced hot pepper to taste

• Salt to taste

• 1 teaspoon rice wine vinegar/apple cider or regular white vinegar

• 6 – 8 tablespoons vegetable/canola oil

• ¾ teaspoon toasted sesame oil (optional)

Noodles:

1 x 14 – 16 oz. packet Chinese egg noodles (sub: chowmein, lowmein noodles)

DIRECTIONS

Sauce:

1. Mix together the scallions, ginger, garlic, pepper, salt and vinegar in a heatproof bowl. Taste for seasoning – salt – and adjust if necessary.

2. Heat the oil in a pan until smoking hot.

3, Pour the hot oil over the ingredients in the bowl and mix together for 1 minute. Set aside and let rest for 20 minutes. This is so that the flavours can meld.

Noodles:

1. Cook the noodles according to the package instructions and drain well.

2. Transfer the hot noodles to a large bowl and toss with the sauce. Serve immediately.

NOTES

• Pasta such as linguini and spaghetti can be used as well as Asian rice noodles.

Cook the noodles (whichever type you are using) with less salt than the suggested package instructions because the sauce is already seasoned.

To mix, add half of the sauce first, taste and then add more to suit your taste.