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Thursday, September 17, 2015

[Japanese Recipes] Ginger Scallion Slurping Noodles

When we moved back to the US I realized that it would no longer be polite to enthusiastically slurp down my noodles, and so I returned to the etiquette I grew up with, doing my best to twirl my noodles around a fork when in public. If you ever eat noodles in our home, however, you will notice that we employ the slurping method. When I look at a bowl of noodles I can practically hear them begging me to slurp them.

Ginger Scallion Slurping Noodles | Japanese Recipes

Even Squirrel is mastering it, though aren’t kids just naturally adept at noodle slurping?

I personally think we should start a campaign to make changes in our noodle etiquette here in the US. I miss my public slurping.

If you need to practice your slurping for the campaign, I’m providing you with a quick and simple noodle recipe. All you do is make some chuka soba (chow mein) noodles,

Ginger Scallion Slurping Noodles 2 | Japanese Recipes

and toss them with a simple ginger scallion sauce

Ginger Scallion Slurping Noodles 3 | Japanese Recipes

You can eat them alone, or with some chicken or other meat. Most recently, I served them with chicken breasts that I cut in half lengthwise, seasoned them with Chinese Five Spice Powder, salt, and pepper, and then cooked them on the grill. If you’re on a diet, these noodles may not be the best menu choice, but if you are in need of comfort food, ginger scallion noodles are the way to go!

Ginger Scallion Slurping Noodles 4 | Japanese Recipes

Ginger Scallion Slurping Noodles

Makes 6 servings

12 ounces dried chuka soba (chow mein) noodles
2 medium-size bunches of scallions, ends trimmed and discarded
1 4-inch piece of ginger, peeled and cut into large chunks
2 teaspoons salt
10 tablespoons oil, canola or vegetable

Ginger Scallion Slurping Noodles 5| Japanese Recipes

Ginger Scallion Slurping Noodles 6 | Japanese Recipes


1. Prepare the noodles according to the package directions. Set aside.

2. In a food processor, combine the scallions, ginger, and salt. Pulse the mixture until it is finely minced and the ingredients are well-combined. Put the mixture in a large heat-proof bowl.

3. In a skillet or wok, heat the oil until it is slightly steamy. Immediately pour the oil over the green onion and ginger mixture, being careful to shield yourself from the hot oil in case it splatters a bit (this should crackle a bit and if it doesn’t your oil was not hot enough). Stir.

4. Reheat the noodles if needed and then pour the ginger scallion sauce over them and toss the noodles to coat them in the sauce.

This recipe and images sources are referred in website: . Thanks so much!

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