Scallion Oil Noodles

Name: Scallion Oil Noodles
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 400 g wheat noodles; 6 scallions; 4 tbsp oil; 2 tbsp soy sauce; 1 tsp sugar; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Scallion Oil Noodles is a beloved staple from the bustling streets and cozy homes of Shanghai, capturing the essence of simplicity and comfort. This dish is a common sight on family tables, particularly during casual gatherings or as a quick, satisfying meal on a busy day. It embodies the home-style approach, where salt is measured by intuition, and oil is poured with generosity, inviting everyone to share in its warmth.

The dish presents a harmonious blend of flavors and textures: the noodles are perfectly tender, cloaked in the fragrant embrace of scallion-infused oil. The soy sauce brings a savory depth, balanced by a hint of sugar, while the scallions add a fresh, aromatic lift. It's a celebration of straightforward ingredients, coming together to create a rich and comforting experience.

Ingredients

400 gwheat noodles
6scallions
4 tbspoil
2 tbspsoy sauce
1 tspsugar
to tastefine sea salt

Method

Begin by preparing the ingredients: slice the 6 scallions into 2-inch segments, separating the white parts from the green. The white parts will be used to infuse the oil, while the green parts will be added later for freshness. Set aside 400 g of wheat noodles, 4 tbsp of oil, 2 tbsp of soy sauce, and 1 tsp of sugar. Have fine sea salt ready for seasoning to taste.
In a large skillet or wok, heat 4 tbsp of oil over medium heat. Once the oil is shimmering, add the white parts of the scallions. Cook them slowly, stirring occasionally, until they become golden brown and fragrant. This should take several minutes, and the scallions should be soft and slightly crisp at the edges, releasing their aroma into the oil.
While the scallions are cooking, bring a large pot of water to a boil. Add the 400 g of wheat noodles and cook according to package instructions until they are just tender. Drain the noodles thoroughly and set them aside, ensuring they do not clump together.
Once the scallions are browned, reduce the heat to low and add 2 tbsp of soy sauce and 1 tsp of sugar to the skillet. Stir gently to dissolve the sugar and combine the flavors. The mixture should become a rich, dark sauce that coats the back of a spoon.
Add the cooked noodles to the skillet, tossing them in the scallion oil mixture until they are evenly coated. The noodles should appear glossy and well-integrated with the sauce. Add the green parts of the scallions and toss briefly, just until they are bright green and slightly wilted.
Taste the noodles and season with fine sea salt as needed. The salt should enhance the flavors without overpowering the dish. Serve the Scallion Oil Noodles immediately, allowing everyone at the table to enjoy the dish while it's warm and aromatic.