Scallion Oil Noodles
Scallion oil noodles are a classic Shanghai home-style noodle dish. The method is simple and it is known for its distinctive scallion oil aroma. Rich in carbohydrates and fat, it can quickly replenish energy. Generally, beginners only need 20 minutes to complete it. It is a very suitable simple dinner choice after working late.
Ingredients and Tools
- Dried noodles
- Scallions
- Light soy sauce
- Dark soy sauce
- White sugar
Measurements
- Scallions 100 g
- Cooking oil 100 ml
- Light soy sauce 60 ml
- Dark soy sauce 20 ml
- White sugar 15 g Per serving of noodles:
- Dried noodles 80 g (equivalent to about 150 g fresh noodles)
- Scallion oil sauce 15 ml
Steps
- Wash the scallions and cut into long segments (about 5-7 cm). You can separate the white parts and the green parts.
- Add 100 ml cooking oil to the wok and heat over medium heat. Add the white parts first and stir-fry until slightly yellow.
- Add the green parts, turn to low heat, and continue stir-frying.
- Keep low heat and stir-fry patiently for about 15-20 minutes until the scallion segments become golden brown and crispy.
- Remove the golden brown scallion segments (keep the scallion oil in the wok).
- In the scallion oil in the wok, add 60 ml light soy sauce, 20 ml dark soy sauce, and 15 g white sugar. Heat over low heat and stir, about 1 minute, until the sugar dissolves and the sauce is evenly mixed. Turn off the heat immediately. Pour the prepared scallion oil sauce into a container, let cool, then seal and store. Boil the noodles (per serving).
- Take 80 g dried noodles.
- Add 1000 ml drinking water to the pot and bring to a boil over high heat.
- Add the noodles and cook according to the package instructions until fully cooked (usually 3-8 minutes, follow the package instructions).
- Remove the cooked noodles, drain, and place in a bowl. Mix the noodles (per serving).
- Add 15 ml of the scallion oil sauce prepared earlier to the bowl of noodles.
- You can add the previously fried scallion segments (optional).
- Quickly mix evenly with chopsticks and serve.
Notes
- When frying scallion oil, the heat must be low and you need to be patient so the scallion aroma can be fully extracted.
- The prepared scallion oil sauce can be refrigerated for a period of time and used directly the next time you eat noodles. If you follow this guide and find any issues or improvements, please submit an Issue or Pull request.