Scallion Noodles

Name: Scallion Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 6, 7 Chives; 50g Vegetable oil; 1 tablespoon Soy sauce; 250g Fine noodles; 1 piece star anise; 1 tablespoon Light salt soy sauce; 1 tablespoon Sugar

by yiyi mother_

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Scallion oil noodles, the famous Shanghai style pasta, salty and sweet, green onions overflowing, the taste is smooth and chewy, you will think about it if you don't eat it for a few days!

The scallion noodles should be finely sliced, but unfortunately I didn't buy them, only the thicker hand-rolled noodles, but the taste is still amazing! "

Ingredients

6, 7 Chives
50g Vegetable Oil
1 tablespoon Soy Sauce
250g Fine Noodles
1 piece Star Anise
1 tablespoon Light Salt Soy Sauce
1 tablespoon Sugar

Scallion Noodles

1. Remove the scallions from white, leaving only the scallion leaves and cut into about 5 cm sections; put oil in the pot, add the scallions and star anise; stir fry on low heat;

2. Prepare the sauce, mix 1 tablespoon of light salt soy sauce, 1 tablespoon of dark soy sauce, and 1 tablespoon of sugar for later use;

3. Fry the scallions on low heat for about 25-30 minutes, turning 1-2 times in the middle; until the scallions are browned or darker;

4. Pour in the mixed juice and stir

5. Keep it on a low heat until the sauce is boiling, then turn off the heat;

6. Cook the noodles, control the moisture, pour it into the boiled scallion sauce, mix well and serve

Tips:
note:

1. Only use green onion leaves for chives, discard the white onion

2. The whole process is a small fire, that is, how small and small the fire is, to avoid the onion fragrance has not been exploded, the onion has been battered

3. Don't cook the noodles too soft, otherwise they will lose their chewy texture

4. For light soy sauce, you must choose light soy sauce or light soy sauce. If not, you can dilute it with a little bit of water, otherwise it will be too salty