Try this super fragrant scallion oil noodles! Just slowly fry the scallion and shallot, then stir-fry with noodles. You’ll love it even you’re not Chinese.
I guess, scallion oil is something very familiar to most of the Chinese. My first linked image of scallion oil is with chicken, they match so perfect together! But my mom didn’t cook it so often (or never?) , I guess it’s because cooking it needs a lot of oil. We usually enjoyed it in a restaurant, not at home.
Prepare a Tissue Paper, and Some Patience
Actually, it’s quite easy to make this scallion oil. The hardest part is cutting the scallion and shallot that will make you cry! After that, you just need some patience, let them cook slowly in a low heat, once the aroma fully released from the scallion shallot, your hard work will be paid off!
Scallion Oil Noodles Video Recipe from Kenji
You Can Skip Dark Soy Sauce, No Big Deal!
As Kenji mentioned in the above video, dark soy sauce is not a must in this recipe, it only brings nice colouring. So, I skipped it too!I never bought a dark soy sauce, just because that only serves one function–colouring, which I don’t care so much.
Ingredients
Serves 2
- 2 scallions
- 1 banana shallot
- 2 Chinese egg noodles
- 2-3 tbsp soy sauce
- ½ tsp sugar
- oil
How to Make Scallion Oil Noodles without Dark Soy Sauce
- Shredded both the scallion and shallot, add them to a pan, and pour in oil which just cover the ingredients.
- Use low heat, slowly deep fry the scallion and shallot, I cooked them for around 15 mins, until they became little golden and fragrant.
- Meanwhile, cook the noodles and drain.
- When the scallion oil is done, leave a bit in the pan, the rest set aside. Put back the noodles, stir well with oil, also add soy sauce and sugar, again stir-fry well, enjoy!
- For the rest of the scallion oil, store well in a container and put in the fridge. Next time you make some chow mein, use it again!
