Noodles—Mouth-Watering Ginger Scallion Noodle—or rice

townandcountrytoday.com

Jacquie G

2 cups (500 ml) scallions (green onions), roots trimmed, thinly sliced (about 2 bunches)

½ cup (125 ml) fresh ginger, peeled and minced

1 tbsp (15 ml) vegetable oil

1 tbsp (15 ml) lower-sodium soy sauce

1 tsp (5 ml) rice vinegar

1 package (2 cups/454 g) uncooked brown rice noodles

Directions at townandcountrytoday.com

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