Scallion oil noodles is an easy and hearty dish with tender noodles combined with tremendous aromatic scallion oil, soy sauce and fried crispy inexperienced onions. It’s a great facet dish that makes use of solely 6 elements, and it’s satisfying sufficient to function a light-weight meal by itself. {Vegan}
In China, noodle dishes are available all types of kinds and flavors relying on the area. In Beijing, I grew up consuming Fried Sauce Noodles (Zha Jiang Mian) and Pork Gravy Noodles (Da Lu Mian). In Southern China, fried noodles equivalent to Chow Mein, Lo Mein, and Mei Fen are on a regular basis staples. In the event you like spicy meals, attempt spicy chilly Dan Dan Noodle from Sichuan and mung bean noodles in sizzling and bitter soup (Suan La Fen) from Chongqing. You will discover fats noodles with chili oil (Biang Biang Mian), hearty beef noodle soup (Lan Zhou La Mian) and spicy tingling Cumin Lamb Noodles in central China.
Right this moment, I need to share one in all my favourite noodle dishes from Shanghai delicacies – scallion oil noodles.
What’s scallion oil noodles
Scallion oil noodle, or 葱油拌面 (cong you ban mian), is a well-known Shanghai dish. It’s a tremendous easy and flavorful dish you may get from road distributors or hole-in-the-wall eating places. To make the sauce, you employ a bunch of inexperienced onions to make a aromatic scallion oil whereas producing crispy caramelized scallions which can be mildly candy. The oil is then rapidly cooked with soy sauce and a contact of sugar, to create a savory noodle sauce that’s easy but huge in taste. Simply combine the sauce and crispy scallions with skinny wheat noodles, and you’re going to get a wealthy and aromatic noodle dish that’s so satisfying to eat.
A barely improved recipe
The important thing to creating nice scallion oil noodles is to nail the scallion oil, and to make use of a superb sauce-to-noodle ratio. I shared this recipe some time in the past utilizing the normal method, however I up to date it barely for an excellent higher consequence primarily based on my expertise over time.
- Use much less oil
Conventional scallion oil noodles use fairly a little bit of oil. You have to to sluggish prepare dinner the scallion for a very long time to infuse the oil. On this recipe, I lowered the quantity of oil so it’s simply sufficient to make a batch of the sauce. By lowering the oil, the scallions will char rapidly so you possibly can cut back the cooking time. Additionally, you will get a really aromatic sauce because the scallion-to-oil ratio may have elevated.
- Use some garlic so as to add much more taste
A lot of the conventional scallion oil noodles recipes don’t comprise garlic, however I discovered {that a} small quantity goes a good distance. It makes this easy sauce even richer with a really advanced and balanced taste.
Scallion oil noodle elements
What kind of noodle to make use of
Skinny wheat noodles work greatest for scallion oil noodles. I used Spouse’s Noodles from Havista. It’s a kind of semi-fresh noodles which have a very good texture and style similar to contemporary noodles. In the event you don’t have entry to them, dried skinny wheat noodles equivalent to udon noodles will work nice. The primary elements ought to be wheat and water.
The best way to lower the scallion
- Minimize the scallions to 2” (5 cm) lengthy slices.
- Thinly slice the scallions. Relying on the dimensions of the scallions you employ, you possibly can both quarter them lengthwise, or julienne them.
It’s necessary to thinly slice the scallions into even items so they are going to crisp up properly.
Mise en place
The elements you want for scallion oil noodles are tremendous easy.
- Gentle soy sauce
- Darkish soy sauce
- Sugar
- Oil (any impartial oil would work)
- Minced garlic
- Julienned scallions
- Noodles
The best way to make scallion oil noodle
- Prepare dinner the scallions within the oil till crispy, then take away the fried scallion
- Briefly prepare dinner the minced garlic till evenly golden
- Add the soy sauce and sugar
- Simmer the sauce briefly
When you’ve made the sauce, merely combine the sauce with cooked noodles and garnish by sprinkling the crispy scallions on high.
The sauce may not seem like loads, however it is rather wealthy and flavorful so a small quantity goes a good distance. Infused with the aroma of the scallion and garlic, the noodles are fairly daring in style. The crispy scallion is delicate and barely candy, including a pleasant texture to the combination.
The best way to serve scallion oil noodles
Scallion oil noodle is initially a road meals and is often served as a snack or as breakfast. When making the dish at house, I take pleasure in serving it as a facet dish together with different veggies and protein dishes. Within the hotter months, I additionally prefer to serve it as a light-weight meal for lunch. To make it a extra vital meal, high the noodles with some sliced cucumber and tomato, plus some shredded leftover hen or beef. You can too brown some floor meat (hen, pork and beef all work nicely) and add it to the noodle sauce, to make use of as a topping.
Scallion noodle sauce might be made forward and saved for later. It is best to retailer the fried scallions individually so they continue to be considerably crispy.
Different scrumptious noodle recipes
Shanghai Scallion Oil Noodle (葱油拌面)
Scallion oil noodles is an easy and hearty dish with tender noodles combined with tremendous aromatic scallion oil, soy sauce and fried crispy inexperienced onions. It’s a great facet dish that makes use of solely 6 elements, and it’s satisfying sufficient to function a light-weight meal by itself. {Vegan}
Components
- 6 to eight scallions (*Footnote 1)
- 1/4 cup vegetable oil (or any impartial oil)
- 3 tablespoons mild soy sauce
- 2 cloves garlic , coarsely chopped
- 2 1/2 tablespoons darkish soy sauce
- 2 teaspoons sugar
- 1 lb (450 g) contemporary skinny wheat noodles , or 12 oz (340 g) dried skinny wheat noodles (*footnote 2)
Directions
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Minimize the scallions into 2” (5 cm) lengthy items, then julienne into skinny strips. If utilizing very skinny scallions, you can even quarter them lengthwise if it’s simpler. Dry the inexperienced onions totally earlier than cooking to forestall oil splatter.
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Add oil to a frying pan and warmth over medium warmth till sizzling, however not smoking. Add the scallions and unfold them out as a lot as you possibly can. Prepare dinner over medium warmth, stirring continually till the inexperienced onions flip golden brown. Flip to medium-low warmth if the scallions brown too rapidly and begin to burn. Some scallion items would possibly brown quicker than others. Switch the browned inexperienced onions with a pair of tongs or chopsticks and place in a bowl, till all of the scallion items are cooked. Save the cooked scallions for later.
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Add the minced garlic to the oil. Prepare dinner and stir till turning evenly golden.
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Pour within the mild soy sauce, darkish soy sauce and sugar. Simmer and stir for 1 minute or so. Flip off the warmth and set the sauce apart.
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Convey a big pot of water to a boil. Prepare dinner noodles in accordance with directions. As soon as cooked, drain noodles and switch to serving plates.
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Portion the noodles into serving bowls, add just a few spoonfuls of the noodle sauce into every bowl and garnish with fried inexperienced onions. Serve the noodle with the remainder of the sauce on the facet. Combine the noodles with sauce earlier than consuming. Add extra sauce if wanted.
Notes
- Relying on the dimensions of the scallions, you would possibly want kind of. In case your scallions are tremendous skinny, use 8. For larger scallions with thicker stems, use 6.
- Any kind of skinny wheat noodles work on this recipe, equivalent to Chinese language wheat noodles (挂面, Gua Mian), dried Udon noodles, spaghetti, and contemporary noodles.
Vitamin
Serving: 1serving, Energy: 229kcal, Carbohydrates: 28.8g, Protein: 6.2g, Fats: 10.1g, Saturated Fats: 1.8g, Sodium: 507mg, Potassium: 139mg, Fiber: 2.5g, Sugar: 2.6g, Calcium: 27mg, Iron: 2mg
