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Vietnamese: Scallion Noodles

Source of Recipe


From "Pleasures of the Vietnamese Table"






List of Ingredients



• 1 bunch scallions
  
• 3 Tbsp vegetable oil
  
• 2 shallots, thinly sliced
  
• 2 Tbsp soy sauce, or to taste
  
• 1 lb. fresh Vietnamese egg noodles (mi), boiled for 2 to 3 minutes, rinsed and drained
  
• Pinch of salt
  






Instructions



1. Cut the white parts of the scallions into thin rings. Cut the green parts into 2-inch lengths.
   
   
2. 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.
   
   
3. 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.
   
   Serves 4
   
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   NOTES
   
   • 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.