Scallion Noodles
1.
Pour light soy sauce and dark soy sauce into the same bowl, mix well, and set aside.
2.
Green onions cannot be white, only green onion leaves, washed and cut into small pieces. Pour peanut oil into the pot, heat up and add the chopped shallots.
3.
Fry the green onion leaves into brown on a small fire.
4.
Pour in the prepared light soy sauce and dark soy sauce, then add white sugar, cook on low heat until the sauce is frothy, then turn off the heat.
5.
Pour the fried shallot oil into a clean bowl and set aside.
6.
I started to cook the noodles at this time, and I chose the chewy instant ramen. Put an appropriate amount of water in the pot, bring to a boil over high heat, and then add the instant noodle cubes.
7.
After the noodles are cooked, remove them with chopsticks and put them in the empty bowl prepared in advance.
8.
Use a spoon to pour two tablespoons of boiled scallion oil on the noodles, and quickly stir evenly with chopsticks.
9.
The remaining scallion oil can be stored in an airtight jar after cooling, and eat it when you want to eat it. Once the noodles are mixed, you can sprinkle with chopped green onion to garnish, or put a little dried shrimp.
Tips:
1. Choose small green onions and fry them slowly on low fire. Otherwise, they will be very easy to fry. Fry them until the green onions turn yellow and a little dry.
2 Don't cook the noodles for too long, it will be easy to be lumpy and not chewy.
3. When the noodles are boiled, pour the scallion oil and stir them immediately so that the noodles are not sticky and taste smoother.
4. When mixing noodles, you can adjust the addition of sauces according to your needs. The fried scallion oil will have oil separation. The upper part is the oil, and the lower is the sauce. It doesn’t matter. If you like to eat the oily , You can scoop some oil, if the taste is heavy, you can scoop more sauce, of course, don’t add salt.
