Description
A simple yet incredibly aromatic dish made with thin wheat noodles tossed in fragrant scallion-infused oil and savory soy-based sauce. This classic Shanghai recipe highlights the deep flavors of slowly fried scallions combined with a balanced mix of soy sauces and a hint of sugar, making it a beloved staple in Chinese cuisine.
Ingredients
Noodles
- 200 g thin wheat noodles
Scallion Oil
- 4–5 scallions, cut into segments
- 3 tbsp vegetable oil (or peanut oil)
Sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
Instructions
- Cook the Noodles: Boil the noodles according to the package instructions until al dente, then drain thoroughly and set aside.
- Prepare Scallion Oil: Heat the oil in a pan over low heat and add scallion segments. Fry gently, stirring occasionally, until the scallions become deeply fragrant and slightly crispy without burning, about 8 minutes.
- Remove Scallions: Take the scallions out of the oil and set aside on a paper towel to drain excess oil and maintain crispness.
- Make the Sauce: To the hot scallion-infused oil remaining in the pan, add light soy sauce, dark soy sauce, and sugar. Stir gently to dissolve the sugar and combine flavors.
- Toss Noodles in Sauce: Add the cooked noodles back into the pan and toss them thoroughly in the scallion soy sauce mixture until evenly coated and heated through.
- Serve: Plate the noodles and top with the reserved crispy scallions. Serve immediately for the best flavor and texture.
Notes
- Use a neutral oil like vegetable or peanut oil for optimal flavor and smoke point.
- Maintain low heat while frying scallions to avoid burning, which can impart bitterness.
- Enhance the dish by adding a fried egg or a protein of your choice for a more filling meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
