8 ounces egg noodles
6-8 green onions
1-2 tablespoons freshly grated ginger
¼ cup low sodium soy sauce
2 tablespoons oil ( olive or canola)
Fresh cilantro roughly chopped
Stir the ginger into the soy sauce and set aside.
Prepare the egg noodles as directed on the package.
While the noodles cook, cut the onions into thin strips approximately 2 inches in length.
Heat a wok on medium high. Drain the noodles. Add the oil to the wok and add the noodles and onions. Sauté for a minute then add the soy sauce and stir to combine. Sauté for a few minutes. Remove from heat and spread the cilantro on top.
Serve with grilled salmon seasoned with soy and fresh ginger.
