Frühlingszwiebel Honig Knoblauch Nudeln – Honey garlic scallion noodles
The recipe is Honey garlic scallion noodles from The Aimless Cook, and I decided to cook it because I had a bunch of scallions leftover and this is a good way to use up a lot of them. Since the sauce is very similar to the one used for parsnip kinpira I was convinced I could add some of the frozen veggies to the meal, and it was a good idea indeed.
I love it. It’s a great recipe, apart from chopping the scallions it is not a lot of work and it’s so tasty There was only 1 kind of Chinese noodles available in the supermarket and it said on the package: “specially for stir-fry”, and thank god they are really good noodles, very thin and have a nice smell after cooking. I would also like to try this recipe again with other veggie leftovers such as cabbage and carrot. This sauce is an excellent base for all kinds of dishes. It reminded me very much of “UFO” instant noodles, which I also like. But self made is always better, right?
Here are the adapted amounts for 2 servings:
25 ml soy sauce
45 ml mirin
1/2 tsp sesame oil
1/2 tsp sesame seeds
1 garlic clove
1/2 tbsp honey
1/2 bunch of scallions
1 tsp ginger
(I did not use any chili and also soaked the scallions in cold water to get rid of the pungent taste)