Scallion Oil Noodles
Easy Chinese noodles tossed with scallion oil-- Scallion oil noodles
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 cup cooking oil ( , vegetable oil or lard)
- 14 green onions ( , skinny scallion, cut into long segments around 5 cm long)
- 4 slices ginger
- 2 servings yellow alkaline noodle ( , or thin ramen noodles)
- 1 tsp. sugar
- 1 tsp. dark soy sauce ( , optional for darker color)
- 2 tbsp. light soy sauce
- 1 tsp. oyster sauce
Instructions
- 1
Cut the green onions into sections around 5-8 cm long. Add garlic clove into pieces and cut 4 slices of ginger.
- 2
Add oil in a wok, add garlic, scallion white and ginger along with the oil. Heat over high fire until the white part becomes slightly browned.
- 3
Add green onion sections. Simmer until the green onion section becomes crispy and browned.
- 4
Remove from heat and then add 1 tablespoon of Sichuan peppercorn. Let the remaining heat from the oil motivating the aroma. Then cool down.
- 5
Cook the noodle and then soak in clean water. Drain completely and then add 1.5 tablespoons of the scallion oil. Mix well.
- 6
Add the basic sauce in. Mix well. This is for 2 servings of noodles. And lastly, top with crispy scallion. Optionally, drop 1 teaspoon of Chili oil. Serve directly.