Scallion Noodles

Scallion Noodles

by yiyi mother

4.8 (1)







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!


Scallion Noodles

1. Cut the shallots to white, leaving only the green onion leaves and cut into about 5 cm sections; put oil in the pot, add the shallots and star anise; stir fry on low heat

Scallion Noodles recipe

2. Prepare the sauce, mix 1 tablespoon thin salt light soy sauce, 1 tablespoon dark soy sauce, and 1 tablespoon sugar.

Scallion Noodles recipe

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

Scallion Noodles recipe

4. Pour in the mixed juice and stir

Scallion Noodles recipe

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

Scallion Noodles recipe

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

Scallion Noodles recipe


1. Only use green onion leaves, discard the white onions.
2. The whole process of low fire, that is, open the fire as small as possible, 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. Light soy sauce must choose thin salt soy sauce or light soy sauce. If not, add a little bit of water to dilute it with ordinary soy sauce, otherwise it will be too salty.


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