Egg Noodles with Lemongrass and Herbs

1. 1

   Bring a large pot of salted water to a boil over high heat.

2. 2

   Add the noodles and cook according to the package directions.

3. 3

   Drain, rinse under cold water, and drain again.

4. 4

   Toss with 2 tsp of the oil.

5. 5

   Mix the soy sauce, lemon juice, and sugar together; set aside.

6. 6

   Remove the outer layer of the lemongrass, and cut off the tough top where it meets the tender bottom bulbous end.

7. 7

   Cut the tender bulb into very thin slices, then mince finely.

8. 8

   Heat the remaining 2 tbsp oil in a wok over high heat.

9. 9

   Add the scallions, lemongrass, and ginger and stir-fry for 1 minute or until very fragrant.

10. 10

    Add the noodles and cook, tossing often, for 2 minutes.

11. 11

    Stir in the soy sauce mixture and continue cooking around 2 minutes or until hot.

12. 12

    Add the chives and cilantro and toss well.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.