Ginger, Garlic & Scallion Noodles

I LOVE noodles, it's truly no secret. These particular noodles that I used in this recipe are called knife cut noodles and I buy them from my local Chinese grocery store!! You can use any kind of noodle, but I love the wavy edges and the chewy texture of knife cut noodles the best!

This dish is inspired by Chinese scallion noodles - I've seen the dish made a ton of different ways on the internet and even at local restaurants (LJ Shanghai has the BEST scallion noodles if you are a Clevelander) but this is how I like to make them at home. I also have allergies to sesame and peanut so you won't find any of that in any of my home cooking!!  

What you need:

• 1/2 lb noodles
• 2 cloves of garlic
• 1 piece of ginger root (about the size of a garlic clove)
• 1 tsp chili flakes
• 3 scallion stalks, chopped
• 1/4 cup neutral oil (I used veg oil)
• 2 tbsp soy sauce

What to do:

1. Bring a pot of water to a boil and cook the noodles according to package instructions.
2. Grate the garlic and ginger into a small bowl and add the chili flakes and scallions.
3. Heat the neutral oil in a skillet until it's piping hot and then immediately add it to the bowl with all the ingredients, it should sizzle and really bring out the flavors of the ginger, garlic, chili flakes and scallions.
4. Pour the sauce and the soy sauce on top of the cooked noodles and mix to combine before serving.