Weeknight Scallion Noodles: Recipe
A perfect combo of Chinese noodles and alliums.
I love noodles — and anything in the onion family.
This week, piles of scallions, spring onions, garlic chives, chives, leeks and ramps are flooding local markets. This noodle dish, which can be easily made for two people or for a crowd, takes advantage of that spring bounty and can be eaten for lunch or dinner, hot or cold. It gets some heat from chiles you put on afterward as a garnish, so it’s easy for the whole family to enjoy in case someone has an issue with spice/heat.
The technique and the final product are both authentic and delicious, a perfect combo for anyone who loves Chinese noodle dishes and alliums as much as I do.
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