AI-generated imageShanghai Scallion-Oil Soy Noodles
Three portions of wheat noodles coated in fragrant slow-fried scallion oil and soy sauce.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Wash and thoroughly dry 180 g scallions, cut to 5 cm. Combine 35 ml light soy sauce, 15 ml dark soy and 18 g sugar.
- 02
Slowly fry completely dry scallions in 70 ml oil over medium-low for 12–17 minutes until golden. Remove the fried scallions with tongs and set aside before adding soy liquid; do not pour soy onto scallions left in the hot oil.
- 03
Take pan off heat and carefully add the soy mixture in portions; beware oil splatters. Return to low for 1 minute to dissolve sugar.
- 04
Cook 300 g wheat noodles according to the package and drain. Add soy-scallion oil a little at a time to three portions, tasting to avoid oversalting. Garnish with reserved crispy fried scallions and serve warm immediately.
Before you cook
Contains wheat and soy. Dry scallions completely; remove fried scallions and take the pan off heat before very gradually adding soy sauce to hot oil. Stop and cool if oil smokes or splatters. Add salty sauce a little at a time. Refrigerate leftover cooked noodles within two hours at 4°C/40°F or colder.
Allergens: wheat, soy
Image & source credits
AI-generated image.
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