Scallion Oil Noodle
Servings: 2 people
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
If using other types of noodles, cook to package instructions.
Scallion oil can be made in bulk and kept in a clean bottle.