Scallion Noodles

Name: Scallion Noodles
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 150g Dough; 50g Chives; 50g Corn oil; 1g salt; 40g Soy sauce; 8g Sugar

by 1 coarse tea and light rice 1

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Scallion noodles is a specialty of Shanghai. The method is simple, the materials are not complicated, and it is easy to operate. All you need is scallions, noodles, and a few toppings.
Although the method is simple, the preparation of scallion oil is the key to whether the noodles are good or not. I have made scallion noodles a few times before, and I feel the taste is the best this time, and I can’t help but eat more.
Because the scallions were deep-fried before, there was no seasoning sauce, but this time, the scallion oil and the sauce were boiled for a while, which made the scallion oil both delicious and fragrant. Even the fried scallions are particularly good eat!
In fact, this kind of scallion oil is also a versatile seasoning. Whether it is bibimbap or cold dishes, adding a little bit will increase the fragrance.

Ingredients

Scallion Noodles

1. Prepare the necessary ingredients

2. Wash the scallions and control the moisture, cut into sections, and separate the scallions and the scallions

3. Put light soy sauce, dark soy sauce, salt and sugar in a bowl

4. Stir well and make a sauce

5. Pour corn oil into the pot, add scallions and fry on a low fire

6. Fry until the scallions are white and soft

7. Add green onion and stir fry often with chopsticks

8. Fry until the green onions turn brown (about 15 minutes) and turn off the heat

9. Wait for the oil temperature to cool slightly, then pour in the sauce, and cook on low heat for about 1 minute.

10. Pour the boiled scallion oil into a bowl

11. Cook the noodles

12. Pour the noodles into a bowl and pour the scallion sauce on it. If it doesn’t feel salty enough, you can add some very fresh soy sauce, mix well and you can eat it, super fragrant.

Tips:
1. Noodles are for one person
2. When frying the scallion oil, be sure to have a low fire, and when the scallions are fried, do not pour the sauce immediately, so as to avoid the hot oil from splashing and hurting people.
3. Put the unused scallion oil in a sealed jar, keep refrigerated, and take it as you eat