Scallion oil noodles

Name: Scallion oil noodles
Prep time: 35 min
Total time: 35 min
Yield: 2
Cuisine: chinese
Ingredients: 10 scallions; 8 oz Asian wheat noodles; 4 tbsp light soy sauce; 4 tbsp dark soy sauce; 2.5 tbsp sugar; 0.66 cup vegetable oil

Based on 73 ratings

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Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"Nothing could be more minimalist yet so satisfying at the same time than a bowl of scallion oil noodles. It is a Shanghai-style dish, but has been enjoyed all over China. A magic trick to turn sad leftover scallions to an irresistible bowl of noodles. You will want to buy even more scallions."

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

scallions

200 g

Asian wheat noodles

4 tbsp

light soy sauce

4 tbsp

dark soy sauce

30 g

sugar

150 ml

vegetable oil

Utensils

cutting board, knife, 3 bowls, frying pan, pot, sieve

Nutrition per serving

Cal440

Fat36 g

Protein7 g

Carb27 g

Step 1/4
- 10 scallions
- 4 tbsp light soy sauce
- 4 tbsp dark soy sauce
- 30 g sugar
- cutting board
- knife
- bowl
Separate white and green parts of the scallions and slice into long pieces. In a bowl, mix light and dark soy sauces with sugar.
Step 2/4
- 150 ml vegetable oil
- frying pan
Heat a frying pan over low heat. Add vegetable oil and white scallions and fry, approx. 15 min. Add green parts of scallions and fry approx. 10 min. more. Add soy sauce mixture and simmer on low for approx. 2 min. Then remove from heat.
Step 3/4
- 200 g Asian wheat noodles
- pot
- sieve
Boil noodles according to package instructions then drain.
Step 4/4
- 2 bowls
Divide noodles among serving bowls. Spoon scallion oil over noodles and toss to combine. Reserve the rest of the oil in an airtight container in the fridge for up to 1 week and enjoy!
Enjoy your meal!