Scallion oil noodles
"Nothing could be more minimalist yet so satisfying at the same time than a bowl of scallion oil noodles. It is a Shanghai-style dish, but has been enjoyed all over China. A magic trick to turn sad leftover scallions to an irresistible bowl of noodles. You will want to buy even more scallions."
Difficulty
Easy đź‘ŚPreparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, 3 bowls, frying pan, pot, sieve
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How-To Videos
How to sharpen a knife
How to secure a cutting board
How to cut green onions
Nutrition per serving
Step 1/4
- 10 scallions
- 4 tbsp light soy sauce
- 4 tbsp dark soy sauce
- 30 g sugar
- cutting board
- knife
- bowl
Separate white and green parts of the scallions and slice into long pieces. In a bowl, mix light and dark soy sauces with sugar.
Step 2/4
- 150 ml vegetable oil
- frying pan
Heat a frying pan over low heat. Add vegetable oil and white scallions and fry, approx. 15 min. Add green parts of scallions and fry approx. 10 min. more. Add soy sauce mixture and simmer on low for approx. 2 min. Then remove from heat.
Step 3/4
- 200 g dried Asian wheat noodles
- pot
- sieve
Boil noodles according to package instructions then drain.
Step 4/4
- 2 bowls
Divide noodles among serving bowls. Spoon scallion oil over noodles and toss to combine. Reserve the rest of the oil in an airtight container in the fridge for up to 1 week and enjoy!
Enjoy your meal!
