Scallion Oil Noodles (葱油拌面)

1

Take the 100 g of scallions. Cut the white part of the scallions into approximately 5 cm long sections. Cut the green part of the scallions into similar 5 cm long sections, keeping them separate from the white parts.

⏱️ 5 min

2

Heat 100 ml of oil in a pan over medium heat. Once the oil is hot, add the white parts of the cut scallions to the pan.

⏱️ 2 min

3

Fry the white scallion pieces, stirring occasionally, until they turn golden brown and fragrant. This should take about 3-5 minutes.

⏱️ 4 min

4

Add the green parts of the scallions to the pan with the golden-brown white parts. Continue to fry until the green scallion pieces also turn golden brown and crispy. This will take another 3-5 minutes.

⏱️ 4 min

5

Carefully remove all the fried scallion pieces from the pan using a slotted spoon, leaving the infused scallion oil behind. Set the crispy scallions aside for garnish or discard if preferred.

⏱️ 1 min

6

In a separate bowl, combine 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Stir the mixture thoroughly until the sugar and salt are completely dissolved.

⏱️ 3 min

7

Pour the prepared scallion oil (from step 5) into the sauce mixture. Stir everything together well to combine.

⏱️ 1 min

8

Bring a large pot of water to a rolling boil. Add 200 g of noodles to the boiling water. Cook the noodles according to package instructions until they are al dente. This usually takes 2-5 minutes depending on the type of noodle.

⏱️ 5 min•🌡️ 100

9

Once cooked, use chopsticks or tongs to transfer the hot noodles directly from the boiling water into the bowl with the prepared sauce. Do not rinse the noodles.

⏱️ 1 min