Vibrant noodles with fresh ginger, garlic, and a sweet-spicy crystallized ginger crunch for texture contrast.
# Ingredients:
→ Noodles
01 - 300 grams dried wheat noodles (e.g., lo mein or ramen)
→ Aromatics
02 - 2 tablespoons vegetable oil
03 - 4 cloves garlic, finely minced
04 - 2 tablespoons fresh ginger, peeled and finely grated
→ Sauce
05 - 3 tablespoons soy sauce
06 - 1 tablespoon oyster sauce (or vegetarian oyster sauce)
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon sesame oil
09 - 1 tablespoon brown sugar
→ Vegetables
10 - 1 cup julienned carrots
11 - 1 cup snap peas, trimmed and sliced
12 - 2 spring onions, sliced
→ Crystallized Ginger Crunch
13 - 3 tablespoons crystallized ginger, finely chopped
14 - 2 tablespoons roasted peanuts, roughly chopped
15 - 1 tablespoon toasted sesame seeds
→ Garnish
16 - Fresh cilantro leaves (optional)
17 - Extra spring onion, sliced
# Directions:
01 - Cook noodles according to package directions. Drain thoroughly and rinse under cold water to prevent sticking. Set aside.
02 - In a small mixing bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, and brown sugar until well combined. Set aside.
03 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and grated ginger. Stir-fry for approximately 30 seconds until fragrant, taking care not to burn.
04 - Introduce julienned carrots and sliced snap peas to the wok. Stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
05 - Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce over the ingredients. Toss everything together thoroughly to ensure even coating. Continue to stir-fry for an additional 2 to 3 minutes until heated through.
06 - Remove the wok from heat. Stir in the sliced spring onions.
07 - In a separate small bowl, combine the finely chopped crystallized ginger, roughly chopped roasted peanuts, and toasted sesame seeds to create the crunch topping.
08 - Divide the noodle mixture equally among serving bowls. Generously sprinkle the prepared crystallized ginger crunch over each portion. Garnish with fresh cilantro leaves and additional sliced spring onion, if desired. Serve immediately.
