303 calories per serving (whole recipe); 11.5 g protein; 6.0 g fat; 50.9 g carbohydrate; 47.8 g net carbs; 556 mg sodium; 0 mg cholesterol; 3.1 g fiber
1 ball thin Chinese egg noodles
3 green onions
Small knob (1-2 cm piece) ginger
1 tsp sesame oil
2 tsp oyster sauce
1 tbsp chicken stock
1 tsp Shaoxing wine
1/4 tsp kurozu brown rice vinegar
Cut green onions into 4-5 cm, and julienne.
Smash with the side of knife to flatten, and julienne.
Thinly slice ginger, and julienne.
Meanwhile, mix all ingredients for the sauce.
Bring plenty of water to boil.
Cut noodle ball in half with scissors (optional), and place in a strainer that fits in the pot.
Remove noodles, and rinse under cold water.
Put noodles back in cooking water for a short time to heat them up.
Swirl in sesame oil.
Squeeze excess water from green onions and ginger, and add to noodles.
Mix sauce well.
- Either fresh or dried egg noodles work. Linguini-like flat egg noodles are also fine.
- If kurozu brown rice vinegar is not available, regular rice vinegar can substitute. Brown rice vinegar has a stronger, deeper taste.
- If chicken stock at hand is store-bought, use water instead. Store-bought chicken stock generally has lots of sodium.