Ginger Soy Noodles

30 Aug

I keep going back to Uwajimaya. Pickled ginger is addictive. So are fresh wide rice noodles. They’re just such a perfect texture. I got dried ones as well last time I was at Uwajimaya, we’ll how those work out once the fresh ones are gone. I also got more Korean glass noodles. The future is so noodle-y. I’m for it.

So, a bit back I made a whole roast chicken. It was, and continues to be, delicious and I’ve been using the left over chicken in all sorts of stuff. It’s a great thing to have in the house. We also had a few red bell peppers for the Safeway sale so I made… things we have in the house noodles and have dubbed them retrospectively:


Ginger Soy Noodles

  • 1/2 package fresh wide rice noodles
  • 1 red bell pepper, cut in half then cut into thin long strips 
  • 1/2 of a walla walla onion, also cut into thin strips
  • 3 Tablespoons sesame oil
  • 2 cups of cooked chicken
  • 1 egg

Ginger Soy Sauce

  • 3 Tablespoon soy sauce
  • 4 Tablespoons sweet soy sauce (available at Asian markets, distinctive and super useful for impromptu stir-frys).
  • 2 teaspoons seasoned rice vinegar
  • 1 green onion, thinly chopped
  • 2 teaspoons garlic vinegar (or 2 cloves garlic and an extra 2 teaspoons seasoned rice vinegar)
  • 12 slices ginger (I peeled the garlic, then just kept going to get long thin stir-fry-able ginger bits)

Heat onion and bell pepper on medium-high heat in frying pan with sesame oil until onions are clear. Add noodles, chicken and sauce ingredients. Let heat and mix occasionally for about 5 minutes, make a clear spot in the center of the frying pan and crack the egg into it. Stir the egg so it scrambles while it cooks but is still separate from the rest of the dish. Once the egg is cooked through, mix in with the rest and heat another minute or so.



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