Scallion Oil Noodles (葱油拌面)
A classic dish from Shanghai, scallion oil noodles are among the simplest dishes to make. Though you’ll be surprised by how delicious they are!
- Prep time
- 2 min
- Cook time
- 13 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 6 stalk scallions (aka spring onion, green onion)
- 1/4 cup neutral cooking oil
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tsp sugar
- 12 oz dried noodles (see note 1)
Instructions
- 1
Wash scallions, then pat dry with paper towels thoroughly. Trim off the ends. Cut them into long sections, then halve each piece lengthways.
- 2
Pour oil into a wok/skillet, and add the scallions. Leave to fry over medium-low heat. Once the white part of scallions becomes golden brown, take them out with chopsticks leaving the oil in the wok.
- 3
Turn off the heat and allow the oil to cool for about a minute. Then, carefully pour in the mixture of light soy sauce, dark soy sauce, and sugar. Mix and let the remaining heat of the oil dissolve the sugar completely (see note 2 & 3).
- 4
Bring plenty of water to a full boil. Add noodles and leave to boil until they’re cooked through.
- 5
Transfer the drained noodles to the wok. Stir and toss to evenly coat each strand with the sauce.
- 6
Portion out the noodles into 4 serving bowls, or put them on a large plate for sharing. Garnish with the fried scallions.