Noodles with Ginger and Scallions

This is truly a Cantonese classic. It presents the fine tastes of fresh ginger, particularly the young ginger of spring, summer, and fall, a taste that is subtle and less hot than that of older ginger root. When fresh ginger is available, the Cantonese always demand that this noodle dish be made with ji geung, which translates into “baby boy ginger.”