Shanghai Spring Onion Scallion Noodles 葱油拌面
This is my favorite Chinese cold noodle dish! At first glance this noodle dish seems unbelievably simple, just fried spring onions topping noodles mixed with soy flavored sauce. But when made right it's also unbelievably yummilicious!
- Prep time
- 5 min
- Cook time
- 12 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup oil
- 10 stalks spring onions
- 4 shallots (optional)
- 3 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 3 tbsp sugar
- 1 12 oz package Shanghai noodles
Instructions
- 1
Cook noodles according to instructions on the package and then run under cool water immediately until noodles completely cooled. Let drain. Cover and chill in fridge.
- 2
Wash spring onions. Slice to 2 inch lengths and dry in veggie spinner until completely dry. Slice shallots to 1/4 inch slices.
- 3
Heat oil in small thick bottomed pot. Check oil by sticking a chopstick in. The oil is hot enough when oil bubbles up around the chopstick.
- 4
Add shallots in first if using and let fry until golden brown. Strain shallots out and set aside.
- 5
Add in the white part of spring onion next and let cook for about 3-4 mins or until edges starts to brown, then strain out and set aside.
- 6
Add in the green parts of spring onion, being careful of any splattering oil. and let cook about 2 mins or until the it starts to wither and the greens start turning to a dull olive color. Remove immediately from oil and set aside.
- 7
Remove all but 4 tbsp of the oil left in the pot. The removed spring onion infused oil can, once cooled, be poured into a jar and kept in the fridge for next time you make these noodles.
- 8
Add dark and light soy sauce and sugar to the pot. Heat over low heat, stirring, for about a minute or until the sugar melts.
- 9
Scoop 2 tbsp of sauce into the bottom of each noodle dish, add the noodles and toss until the sauce in completely coated onto the noodles. Top with handful each of fried spring onions and shallots.