China · Shanghainese
Scallion Oil Noodles
Thin noodles tossed with scallion oil cooked down slowly until the onions are crisp, sweetened with soy and sugar.
Scallion oil is the Shanghai version of the noodle garnish, and it takes twenty minutes of low heat to get right. The onions are not browned but fried slowly until they collapse and crisp, and the oil they sit in becomes the dressing. The soy sauce goes into that oil afterwards, off the heat, and is the reason the sauce keeps in a jar for weeks.
Ingredients
- scallions100 g
- cooking oil100 ml
- light soy sauce60 ml
- dark soy sauce20 ml
- sugar15 g
- dried noodles80 g
- scallion oil sauce15 ml
Directions
- 1
Wash the scallions and cut them into long segments of five to seven centimeters; keep the whites and greens apart if you like.
- 2
Add one hundred milliliters of cooking oil to a pan and heat over medium heat. Add the scallion whites first and fry until lightly golden.
- 3
Add the scallion greens, turn the heat down and keep frying.
- 4
Hold the heat low and fry patiently for about fifteen to twenty minutes, until the segments are golden and crisp.
- 5
Lift out the crisp scallions, keeping the oil in the pan.
- 6
Into the scallion oil add sixty milliliters of light soy sauce, twenty milliliters of dark soy sauce and fifteen grams of sugar. Heat gently and stir for about a minute until the sugar dissolves and the sauce is even. Turn off the heat at once, pour the sauce into a container and seal it once cool.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.