Stir Fried Egg Noodle with Dried Scallops 醬油黄炒麵

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In this video I'll show you a quick and easy recipe for buttered egg noodles. It's a simple delicious any-time dish that can be eaten alone or as a buttery side. • SHOPPING LIST: • 1 lb (16 ounce bag) wide egg noodles (IF YOU'RE SENSITIVE TO EGGS YOU CAN USE NO YOLK NOODLES) • 4 quarts water • 1/4 to 1/3 cup Kosher salt (1/2 that much if using table salt) • 1/2 cup pasta cooking water • 4 tbs. butter • 1 tbs. dried parsley • 1/2 tsp. lemon juice • Pinch of kosher salt and pepper for the sauce • Green onions for garnish • DIRECTIONS: • Bring 4 quarts water to a rolling boil then add the salt and the egg noodles. Use tongs to move it about for about 45 seconds to keep it from sticking together. No need to add oil. Cook according to pkg. directions until Al Dente, about 8-10 minutes. • About halfway through cooking the noodles add the pasta cooking water to a skillet over a little less than medium heat. Add about 2 tbs. butter at a time until all of the butter is melted. Add the pinch of salt and pepper, lemon juice and parsley. Stir and keep warm. • Drain the egg noodles (never rinse) and add to a warmed bowl. Add the butter sauce. Stir and serve. • Garnish with green onions. • Enjoy! • Music: Simple iMovie Themes • License: Creative Commons • Standard License • End Screen Image: • Filmora.com/io (Wonderland) • Thumbnail Image: Phonto, available from Apple Store • Also follow me on: • Youtube: / richardinthekitchen • • Facebook: / richard.peavy.71 • Facebook/Richard in the Kitchen: / 187855154994256 • Twitter: https://twitter.com/RITK_2017?lang=en • Linkedin: / richard-peavy-a0b54835 • Instagram: https://www.instagram.com/richardpeav... • Thanks for watching

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