A humble dish that’s versatile to use on any noodles, is simple but delectable. It can be served as breakfast, lunch, dinner, supper or even as a side. It is made with only 5 ingredients and made in less than 15 minutes.
Originating from Shanghai, spring onion oil / scallion oil noodles is a humble dish with great flavour. In it’s appearance, it’s as simple as it can be, boiled noodles coated in a thin, brownish sauce and topped with fried scallion. It’s what is called; Less is More. It’s traditionally used on fresh Shanghai noodles / lo mien but I believe it can be used on any boiled noodles.
EXTRACTING THE FLAVOURS OF SCALLIONS.
As the name of the dish suggest, that base flavour is by extracting the aroma of scallions by simmering in oil. The simmering process kills the pungent flavour of scallion but enhances the delightful fragrance of scallion.
Make sure to julienne scallions for maximum flavour extraction and so it crisps up. To julienne, cut them in shorter lengths and thinly slice them lengthwise into thin strips. Use both white and green parts of the scallion.
WHAT YOU WILL NEED TO MAKE SCALLION OIL NOODLES?
- Noodles. I used fresh egg noodles for this dish but other noodles such as yellow noodle, wheat flour noodles, dried instant noodle. It will need to be cooked in boiling water.
- Dark and Light Soy Sauce. Any brand is fine but use good quality soy sauce. The dark soy sauce provides a sweet taste to this dish and the thick consistency makes coating noodles easier giving it an appetizing brown look.
- Scallion / Spring Onion. Use plump and fresh scallions, both white and green parts. The green part will crisp up more while most of the flavour are at the white part.
- Oil. To cook scallion in it, use flavourless oil. I used rice bran oil but you may use any vegetable oil. Olive oil is NOT recommended.
STEPS TO MAKE SCALLION OIL NOODLE.
- Make Scallion oil. Slice thinly. In a small pan, add in oil. While it is heating up, add in julienne scallions. Stir and cook until scallion crisps up and starts to brown. Remove from pan when it’s ready.
- Make sauce. Mix light soy sauce, dark soy sauce and some sugar. (Sugar is optional and is omittable). Pour hot oil into the soy sauce and stir to combine. This method works on making small portion sauce. But if you wish to make for more than 4 persons, you can add the soy sauce mixture into oil and let it simmer for 1-2 minutes. Then add cook noodles and toss in the saucepan.
- Cook Noodles. Depending on the type of noodle, boil a pot of water. Prepare another bowl of room temperature water. Get ready a strainer / colander. For fresh egg noodle, it will take about 2 minutes to cook in boiling water, use a strainer to scoop out noodles and ‘wash’ in the bowl of room temperature water. Then put in boiling water again for not more than 30 seconds. Drain noodles. Put on a plate.
- Mix noodle and sauce together. Add 2 tbsp of sauce to the noodles and mix with a chopstick so noodles coat sauce. Top with cooked scallions.
Scallion Oil Noodle
Ingredients
- 2 bundles fresh egg noodles (150-200g) noodles
- 3 tbsp vegetable oil
- 2 stalks scallion (60-80g), julienned
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sugar (optional)
Instructions
- Pour oil in a pan. Add julienned scallions and let it simmer in medium low heat. Stir and cook till crisp and starts to brown. Remove and set aside.
- In a heatproof bowl, add dark soy sauce, light soy sauce and sugar. Stir. Pour in hot oil and stir to mix till combine.
- Bring a pot of water to boil. Loosen noodles into boiling water. Cook for 1-2 minutes. Scoop out onto strainer, wash in a bowl of room temperature water. Add noodles back into the boiling water for 20-30 seconds. Drain and wash noodles in the bowl of room temperature water. Separate noodles to 2 plates.
- Divide sauce between 2 plates of noodles. Stir till combine and sauce coats noodles. Top with fried scallions
Notes
DID YOU MAKE THIS DISH?
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