Scallion Noodles

Name: Scallion Noodles
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 120g Alkaline water surface; 1 pinch Shallots; 1.5 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon Linseed oil; 2.5 tablespoons Cooking Wine; Some Flavor powder; 1 teaspoon salt; 2 tablespoons Cooking oil

by Caoxi pig

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

The Chinese should be regarded as the world's favorite and best at cooking rice noodles. Whether it is cooking, braising, frying, mixing, etc., it can always change various patterns and flavors. The method of light noodles, from sauce to noodles, can be arranged and combined to create a lot of ways to eat.
The spring onion noodles I made today is a more common way to eat noodles. Stir the scallion oil, boil the sauce, and mix with the blanched noodles. It is simple and delicious. Each noodle is covered with green onions. The smell of oil sauce.
Different from the past, this time I used linseed oil. Flaxseed oil has the effects of improving women's premenstrual syndrome, enhancing anti-stress and lowering cholesterol. It is a particularly healthy edible oil. Use healthy cooking oil to cook delicious food, which is delicious and healthy!

Ingredients

120g Alkaline Water Surface
1 pinch Shallots
1.5 tablespoons Soy Sauce
1 tablespoon Oyster Sauce
1 tablespoon Linseed Oil
2.5 tablespoons Cooking Wine
Some Flavor Powder
1 teaspoon Salt
2 tablespoons Cooking Oil

Scallion Noodles

1. Wash the shallots and chop them into chopped green onions

2. Take a clean small bowl and pour 1 spoon of linseed oil

3. Pour 1.5 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2.5 tablespoons of cooking wine, appropriate amount of flavor powder, and stir to form a sauce.

4. Put an appropriate amount of water in the pot, after boiling, add 120g of alkaline water

5. Add 1 teaspoon salt to the noodle pot

6. Pour 2 scoops of cooking oil in a clean pan and push it evenly to all corners of the pan

7. Add chopped chives

8. Stir-fry until the chopped shallots are slightly charred

9. Pour in the tuned sauce

10. Turn the heat to low when the sauce in the pot is boiling

11. Add the blanched alkaline water noodles

12. Use a wooden spatula and chopsticks to mix the alkaline water noodles and the sauce well

13. Wait until the scallion oil and alkaline water surface are mixed well, turn off the heat

14. Put the mixed scallion noodles into a bowl

Tips:
1. Flaxseed oil is a low-temperature cooking oil, so other high-temperature cooking oils should be used when sautéing the chopped chives, and the sauce mixed with linseed oil can be boiled in the pot.
2. If there is no alkaline water noodles, other types of noodles can be used instead
3. Add a teaspoon of salt when cooking the noodles to make the alkaline water noodles break faster