Scallion Oil Noodles
葱油拌面
Simple Shanghai noodles tossed in fragrant scallion oil with soy sauce and sugar. An elegant dish showcasing the pure flavors of caramelized scallions in aromatic oil coating.
Servings
2-3 people
Prep Time
10 minutes
Cook Time
15 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Put sugar, dark soy sauce, and light soy sauce in a small bowl for later use.
Wash the scallion clean, cut off the white part, cut the green leaves into long segments.
Heat the wok and warm oil, add the green scallion, slowly simmer over low heat until golden brown (green turns yellow). Remove for later use.
Note: Turn off the heat when it's slightly yellow-green, any longer and it will burn.
Clean the wok and add a little water, then pour in dark soy sauce, soy sauce, and white sugar, simmer until the white sugar melts and boils, then turn off the heat, let it cool slightly, pour the previously made scallion oil into the wok, mix well.
Take another pot, add clean water, after the water boils, add the noodles, after the noodles are soft (still has white center, about 40 seconds), quickly remove and put in a bowl.
Immediately drizzle with scallion oil, mix well and it's ready to eat.
The removed noodles must be immediately mixed with scallion oil, otherwise the noodles will stick together.
- When cooking the noodles, be sure not to cook them for too long, otherwise they will become clumped and cannot be stirred apart. Overcooked noodles also lose their chewiness. The noodles used in Shanghai are the thinnest fresh noodles; please adjust the cooking time according to the type of noodles.
- This recipe can make many, many servings of mixed noodles, not just one meal. You can store it in a sealed container in the refrigerator. If stored well, it can last for half a year. Use clean, dry utensils each time you take some.
- When simmering the scallions, be sure to use medium heat and simmer slowly. Scallions burn easily; turn off the heat when you see a bit of green with a slight golden brown.
- When mixing the noodles, if you think it's too oily, use less oil from the surface. If you think it's too salty, use less soy sauce from the bottom. These are all self-adjustable.
- If you don't like sweet food, you can halve the amount of sugar.
- The final taste quality is completely related to how much scallion oil you drizzle. The saltiness mainly depends on the "black juice" at the bottom. Finally, decide how much oil to drizzle on top based on the amount of noodles.
- Soy sauce and cooking oil will not blend together; this is normal.