Scallion oil noodles

Based on 9 ratings

Xueci

Editor at Kitchen Stories

“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 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
1170
Protein
20 g
Fat
80 g
Carb
95 g
  • 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!