- Cook noodles according to package directions, omitting salt; drain, rinse under cold water and drain thoroughly.
- Meanwhile, combine soy sauce, sugar, vinegar, cornstarch, ginger and 1/2 cup water.
- Heat oil in hot wok or large skillet over high heat. Add green onions and stir-fry 10 seconds. Add soy sauce mixture; cook, stirring, until sauce comes to boil.
- Add noodles; cook, stirring, 1 minute or until sauce returns to boil and noodles are evenly coated with sauce.
- Remove from heat. Add sesame seed and oil; toss well to combine.
Sesame-Ginger Noodles
Yield
Yield: 6 servings
kikkoman products used:
ingredients
1 pound uncooked fresh Chinese-style thin egg noodles, spaghetti, vermicelli or linguine
1/4 cup Kikkoman Soy Sauce
1 tablespoon sugar
2 tablespoons Kikkoman Rice Vinegar
1 teaspoon cornstarch
2 teaspoons grated fresh ginger root
2 tablespoons vegetable oil
3/4 cup sliced green onions and tops
1 tablespoon sesame seed, toasted
3/4 teaspoon Kikkoman Sesame Oil
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
