Sizzled-Oil Oyster Sauce Noodles | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
We borrow a Chinese technique and use hot oil to tame the pungency of garlic and scallions and bloom their aromas.
Ingredients
- 12 ounces dried lo mein OR dried udon noodles OR dried non-instant ramen OR linguine
- 2 tablespoons toasted sesame oil
- 1 tablespoon neutral oil
- 3 scallions, whites thinly sliced, greens thinly sliced on the diagonal, reserved separately
- 2 medium garlic cloves, finely grated OR 2 teaspoons finely grated fresh ginger OR both
- ½ teaspoon red pepper flakes
- ⅓ cup oyster sauce
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