STIR FRIED NOODLES W TOFU,SCALLIONS & PEANUTS Submerge wide (pad thai) rice noodles in a bowl of very warm degrees F) water and soak until they're pliable but still rather firm, about 30 minutes. Drain in a colander (no need to pat dry).
Stir Fried Singapore Noodles with Garlic Ginger Sauce
DAVID CHANG'S GINGER SCALLION SAUCE ~~~ this sauce recipe is shared from the book, "momofuku" and can be used on noodles, vegetables, soup, etc. since the above image and post from "almost bourdain" have been removed, i linked this pin to another wonderful blog. [David Chang] [bigboldbeautifulfood]