There are certain recipes where the adage “less is more” truly applies. This is one of those. Sometimes the best flavors come out when you don’t complicate the recipe. I think this is why I love this noodle dish from my blogger friend Jen of Jenbeansblog. A quick look at the ingredients will show that the aromatic flavors of ginger, sesame seed oil and cilantro are enough to make this wonderful dish a hit on your palate. This is not to mention the health benefits you get from ginger, especially for women. Jen has expounded on this on her blog. Thanks again Jen for this lovely post! I truly love the healthy dishes you feature on your blog. Now, I’ll have to go to the grocery and get me some ginger and eat this! Enjoy!
10 – 15 thin slices ginger
1/3 cup rice wine (found in most Asian supermarkets – try to find the cooking kind, it has a lower alcohol content and more of the rice-y flavour)
2 tsp soy sauce
Optional: can add some tofu or lean beef strips for greater levels of iron
200g thin wheat noodles, cooked and drained
4 – 5 tbsp sesame seed oil
Chopped cilantro for garnish
In a hot cast iron skillet, fry ginger slices in oil until lightly browned and sticking to the pan and the aroma is wafting. Add in rice wine and gently scratch the ginger bits from the pan. Lower the heat to medium low.
Break two eggs into ginger/wine mixture and stir until cooked. Add in soy sauce. It will be kind of soupy looking.
Take the ginger/eggs off heat and stir in cooked noodles. Drizzle with sesame seed oil and divvy up into bowls. Drizzle a bit more sesame seed oil over top and sprinkle with chopped cilantro.