Scallion oil noodles

Scallion oil noodles

Based on 65 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/scharf.xueci/

"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 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
10
scallions
200 g
dried Asian wheat noodles
4 tbsp
light soy sauce
4 tbsp
dark soy sauce
30 g
sugar
150 ml
vegetable oil
MetricImperial

Utensils

cutting board, knife, 3 bowls, frying pan, pot, sieve

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How-To Videos

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How to sharpen a knife

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How to secure a cutting board

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How to cut green onions

Nutrition per serving

Cal1170
Fat80 g
Protein20 g
Carb95 g
  • Step 1/4

    R1783-1
    • 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

    R1783-2
    • 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

    R1783-3
    • 200 g dried Asian wheat noodles
    • pot
    • sieve

    Boil noodles according to package instructions then drain.

  • Step 4/4

    R1783-4
    • 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!

    Scallion oil noodles

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