I stumbled across the recipe for this amazing sauce over at Extra Petite – I was previously unfamiliar with Cantonese cooking, but this simple and tasty sauce has quickly become a household favorite! As Jean explains, there are many ways to enjoy this lovely sauce, but our favorite is to toss it with rice noodles and serve with a fried egged or two (the wonderfully runny egg yolk adds a whole new depth of flavor!).
Why I love it:
- It’s incredibly tasty.
- It’s quite quick to make — I can do the prep work in 10 minutes during my baby’s morning nap.
- There are virtually no dishes.
- If you make a double batch, it’s brilliant for a leftover meal.
- At less than $2 per serving, it’s amazingly easy on the budget.
Today I’m sharing my adapted version of the recipe, but I encourage you to check out Jean’s original version, as well!
Ginger Scallion Sauce over Rice Noodles
- 1 inch fresh ginger, grated
- 1 bunch green onion, Chopped Finely
- 1/4 cup olive oil
- 8 oz rice noodles
- 4 eggs, fried
- Siracha Sauce (optional)
- Heat the oil in the pan over medium high heat, with a sliver of green onion in it. When the green onion sizzles, add the rest of the green onions and the ginger. Give it a quick stir and immediately remove from heat. Cover and let the sauce rest for at least an hour (I usually do this step while my baby naps in the morning, so it has all day to settle).
- When you’re ready to eat, prepare your rice noodles according to the instructions on the packet (I use a generic brand from the Asian grocery store down the street, and it cooks in only takes 6 minutes).
- Reheat the sauce until it sizzles (a couple of minutes). Salt to taste, and toss with the prepared rice noodles. Set aside in a separate bowl.
- Fry the eggs in the pan you used to prepare the sauce. There should be enough residual oil to fry the eggs and flavor them beautifully!
- Serve the eggs over the noodles, with a little siracha if you so desire.
Serves two generously.
Total time: 1 hour inactive, 15 minutes active.
Cost Per Serving: $1.88
- 2 eggs: $0.60
- Ginger: $0.20
- Extra Virgin Olive Oil: $0.20
- Green onion: $0.35
- Rice Noodles: $0.50
- Siracha: $0.03