Chinese · Dinner
Scallion Oil Noodles
Chewy fresh wheat noodles tossed in fragrant scallion oil made by slowly frying scallions and shallots until deeply browned, then seasoned with soy sauce, dark soy, and sugar. Simple, savoury-sweet, and finished with crisped scallions for crunch and colour.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
555Calories
10.2gProtein
26.8gFat
70.1gCarbs
7.5gSugar
3.8gFiber
1445mgSodium
0mgChol
3.6gSat Fat
295mgPotassium
55mgCalcium
2.8mgIron
0mcgVitamin B12
8mgVitamin C
vegetarian
gluten-free-adaptable
rich-umami
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Trim scallions and cut into 2-inch lengths, splitting thicker white parts lengthwise for even cooking. Thinly slice the shallot.
2
Fry
Heat vegetable oil with scallions and shallot over medium-low heat 12-15 minutes, stirring occasionally, until deeply golden-brown and fragrant.
3
Boil
Meanwhile, bring salted water to a rolling boil and cook fresh wheat noodles 2-3 minutes until tender but chewy.
4
Season and toss
Strain scallion oil into a bowl, reserving crisps separately. Stir in soy sauce, dark soy sauce, sugar, and salt. Drain noodles and toss until glossy and amber.
5
Plate
Pile noodles into a bowl and scatter reserved crisped scallions and shallot on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g fresh wheat noodles
- 22 bunch (120g) scallions, cut into 2-inch lengths and split lengthwise
- 22 small (40g) shallot
- 1/2 cup120ml vegetable oil
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp dark soy sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp salt
