Ginger Scallion Spaghetti

Ingredients

• 12 ounce spaghetti
• 2 ounce ginger
• 2 ounce green onion
• 2 tablespoon oil
• 12 ounce water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon oyster sauce
• 0.5 teaspoon chicken bouillon
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 tablespoon water

Steps

1. 1

   Julienne the ginger and green onions. For the ginger, thinly slice, then chop into very fine strips. Cut the green onions into approximately 2-inch sections, then chop into very fine strips. Both aromatics should look like thin, shredded threads. This will help their flavor distribute evenly while reducing the amount of direct spice in each bite.

2. 2

   Bring a large pot of water to a boil. Add the spaghetti and decrease the heat to low. Cook the spaghetti on low heat until its texture is to your liking. In our case, we wanted to replicate the feel of lo mein, so instead of cooking it to a chewy al dente, we doubled the cook time that the package recommended (20 minutes, up from 10 minutes).

3. 3

   Heat a separate wok on high heat. When it’s hot, add oil. Turn the heat down to medium and add the ginger.

4. 4

   Create a cornstarch slurry by combining cornstarch and water in a separate small bowl.

5. 5

   Drain and plate the spaghetti in your serving dish and pour the sauce over top. Enjoy!