Scallion Noodles

Name: Scallion Noodles
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 6-7 roots Chives; 50g Cooking oil; 250g Noodles (raw); 1 piece star anise; 1 tablespoon Light salt soy sauce; 1 tablespoon Sugar; 1 tablespoon Soy sauce

by yiyi mother

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

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 roots Chives
50g Cooking Oil
250g Noodles (raw)
1 piece Star Anise
1 tablespoon Light Salt Soy Sauce
1 tablespoon Sugar
1 tablespoon Soy Sauce

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

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

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

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:
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.