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Noodles With Ginger And Oyster Sauce Recipe

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Noodles With Ginger And Oyster Sauce Recipe

Prep Time: Cook Time:


  • Spring onions | 1.00 small 3" long
  • Oil, soybean | 1.00 tbsp
  • Ginger root, raw | 2.00 slices 1" dia
  • Zucchini squash, with skin, raw | 1.00 small
  • Carrots, raw | 1.00 small 5-1/2" long
  • Soy sauce made from soy and wheat shoyu | 1.00 tbsp
  • Oyster sauce | 2.00 tbsp
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 48.26 mg

Fat per serving: 3.55 g

Saturated fat per serving: 0.55 g

Protein per serving: 0.89 g

Sodium per serving: 521.55 mg

Cholesterol per serving: 0.00 g


  1. Cut the scallions into thin rounds; cut the carrot into thin strips; thickly peel the zucchini and then cut the flesh into thin strips, discard the center of the zucchini; peel one side of the fresh root ginger and then cut off three long thin slices, cut the slices into thin strips.
  2. Now heat the wok and then heat the oil in it. Stir-fry the scallions in it for 10 seconds. Now add the carrots, ginger and zucchini and stir-fry briefly.
  3. Then stir in the noodles and cook for 1 minute. Now stir in the sauces and heat them through, seasoning.
  4. Serve Noodles With Ginger And Oyster Sauce as is.

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