Shanghai Scallion Oil Noodles
A recipe for Shanghai Scallion Oil Noodles from the cookbook, Chinese Homestyle! Thin noodles are tossed in a fragrant scallion oil soy sauce and topped with fried scallions.
Servings 4 -6 Servings
Ingredients
Scallion Oil:
- 8-10 scallions
- 1/4 cup (60 milliliters) peanut oil
Sauce:
- 1/4 cup (60 milliliters) light soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon sugar
Noodles:
- 1/2 pound (227 grams) Handmade Noodles or fresh thin wheat noodles or 5 ounces (142 grams) dried thin wheat noodles
- Toasted sesame seeds for garnishing (optional)
Instructions
To make the Scallion Oil:
- Chop the scallions into 2-inch-long (5 centimeter) pieces and separate the white and green parts. If the bottoms of the white parts are thick (1/2 inch, or 1 centimeter, in diameter or thicker), slice the pieces in half lengthwise.
- Pat them dry thoroughly with paper towels.
- In a medium saucepan or skillet, heat the peanut oil over medium heat until warm.
- Add the white parts of the scallions. Cook, stirring occasionally, until the scallions turn golden, 6 to 8 minutes. If the oil starts to splatter, reduce the heat to medium-low or low heat, or remove the pan from the stove to let the oil cool a bit.
- Add the green parts of the scallions to the pan and cook over medium-low heat, stirring occasionally, until they turn golden brown and crispy, 10 to 12 minutes. Do not let the scallions burn.
- Remove the pan from the heat and use a pair of tongs or chopsticks to transfer the scallions to a large plate to cool.
Meanwhile, make the sauce:
- In a small bowl, combine the light and dark soy sauces and the sugar and stir to mix well.
- Carefully add the sauce to the scallion oil in the pan and bring to a simmer over medium heat.
- Reduce the heat to medium-low and cook and stir for another minute or so, until it thickens a bit. Transfer to a medium bowl.
To make the noodles:
- Boil the noodles (follow the package instructions if not using handmade noodles).
- Strain in a colander and briefly rinse under cold water to stop cooking. Transfer the noodles to individual serving bowls.
- Top each bowl with a spoonful of the scallion oil sauce and garnish with fried scallions and sesame seeds (if using). Serve the remaining sauce on the side.
- Mix the noodles with the sauce before eating, adding more sauce if needed.