Scallion Lo Mein

7 oz Egg noodle, Chinese
2 T Soy sauce
1 ts Sesame oil
1 T Oil
1 ts Ginger, fresh; minced peeled
1 Garlic clove; minced
16 Scallion; cut into 1" pieces

Cook the noodles in a pot of boiling salted water until just tender but still firm to the bite. Drain well. Rinse under cold water, and transfer to a bowl. Add the soy sauce and sesame oil and toss. (Can be made up to two hours ahead. Cover, let stand at room temperature.)

Heat vegetable oil in a wok or heavy large skillet over medium heat. Add the ginger and garlic; stir-fry 30 seconds. Add the onions; stir-fry two minutes. Add the noodles. Stir-fry to heat through and serve.

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