#noodles 葱油拌面 Shanghai style (deluxe) scallion noodles are probably the most humble noodle I can think of! It’s so simple, with only noodle and spring onion as essential ingredients, it is aromatic, fragrant and so satisfying to eat, and is one of my go-to quick lunch noodles. 🥳
To make scallion oil, fry the below on lowest heat possible until the ingredients are brown & crispy, take them out, and store oil in a jar for later use. This is super handy for a lot of dishes!
- Generous amount of oil
- A whole bundle of spring onion (remove ends and chop to 4cm pieces)
- Some chopped garlic and shallots (optional)
To make 1 serving of scallion noodles:
- 100g dried noodles
- 1 tbsp soy sauce
- 1 bsp dark soy sauce
- ¼ tsp sugar
- 2 tbsp scallion oil
- 2 spring onions, chopped to 4cm pieces
- 2 garlic cloves (finely chopped)
- 1 tsp sesame
- Some finely chopped spring onion (optional)
- Chilli oil (optional)
1. Fry chopped scallion in scallion oil on lowest heat possible, when it starts to brown, add in finely chopped garlic, keep frying til both are golden brown, heat off and add in the sesame and sugar, mix well and let cook a bit more on residue heat
2. In a small bowl, add soy, dark soy, and the above oil mixture (when it’s cooled down), mix well, that’s your sauce
3. Bring a pot of water to bubbling boil, cook your noodles al dente, take out and dunk in cold water or run under tap for extra chew (optional), dunk back in hot water to bring temperature up again
4. Add noodles to a serving bowl, pour in the sauce, mix well, ganish with extra spring onion and chilli oil and slurp away!
More tips in comment below.
💕 SAVE & SHARE 💕 if you enjoy my posts and want to see more! X
#veganrecipes #easyrecipes #noodleworship #meatfree #chinesefood #asianfood #veganfoodie #homecooked #plantbased #veganfriendly #deliciousness #slurp #美味しい #好吃