Scallion Oil Noodles (葱油拌面)

Method8 steps

1. 1

   Step 1: Rinse the scallions (6 stalks) and dry them thoroughly. Trim away the roots, cut into long sections and split each section lengthwise. If using leafy greens, rinse them and set aside.

   Uses 6 stalks scallions · Water for rinsing the scallions and optional greens · Leafy greens such as bok choy or spinach, as desired (optional)

   
2. 2

   Step 2: Put the oil (¼ cup) and prepared scallions in a wok or skillet over medium-low heat. Fry gently until the white sections are golden brown. Lift out the scallions with chopsticks or tongs, leaving the infused oil in the pan. Reserve the fried scallions for serving.

   Uses ¼ cup neutral cooking oil · Prepared scallion sections

   
3. 3

   Step 3: Turn off the heat and let the infused oil cool for about 1 minute before adding the soy sauces.

   Cool infused oil · 1 minUses Scallion-infused oil remaining in the pan

4. 4

   Step 4: Mix the light soy sauce (2 tablespoon), dark soy sauce (2 tablespoon) and sugar (2 teaspoon). Carefully pour the mixture into the slightly cooled oil and stir until the sugar dissolves. If the pan has cooled too much, briefly return it to low heat and bring the sauce to a gentle simmer, then turn off the heat.

   Uses Slightly cooled scallion-infused oil · 2 tablespoon light soy sauce · 2 tablespoon dark soy sauce · 2 teaspoon sugar

   
5. 5

   Step 5: For make-ahead preparation, stop before cooking the noodles. Cool the sauce promptly in a shallow container, then refrigerate in a clean airtight container at 4°C / 40°F or below and use within 4 days, or freeze. Refrigerate the fried scallions separately and use within 3 days. Cook the noodles fresh when serving; reheat refrigerated or thawed sauce to a thorough bubbling simmer before tossing.

   Uses Prepared scallion oil and soy sauce · Reserved fried scallions

6. 6

   Step 6: Bring plenty of water to a full boil. Add the dried noodles (12 oz) and cook according to their packet until cooked through. If using leafy greens, add them shortly before the noodles are ready and cook until tender and hot through. Drain the noodles and any greens well.

   Uses 12 oz dried wheat noodles · Plenty of water for boiling the noodles · Washed leafy greens, if using

   
7. 7

   Step 7: Transfer the drained noodles and any greens to the wok containing the prepared sauce. Toss until every strand is evenly coated.

   Uses Drained cooked noodles and optional greens · Prepared scallion oil and soy sauce

   
8. 8

   Step 8: Divide the dressed noodles among 4 bowls, or arrange on a sharing plate for four. Top with the reserved fried scallions and serve immediately.

   Uses Dressed noodles · Reserved fried scallions