葱油拌面 Scallion oil noodles is my childhood favorite. The fragrant of freshly chopped scallions lightly fried in oil; the color of the scallions transformed from green to golden brown (back then this would be the edible gold foil); the process of mixing the oil with the noodles; and the smooth taste of noodles seasoned with soy sauce. Everything is just right, at the right place, at the right time. Reminds me so much of Shanghai.
For one portion, you need:
- 2 scallion
- 2 tbsp oil
- 1/2 tbsp dark soy sauce
- 1/2 tbsp light soy sauce
- 1 tsp sugar
- 100 g Chinese noodle (yang chun noodle)
- Chop the green part of the scallions into pieces of 2 cm.
- Fry the chopped scallions with oil until golden brown. Set aside.
- Simmer the dark soy sauce, light soy sauce and sugar in a pan until combined.
- Cook yang chun noodles in boiling water until al dente.
- Run the cooked noodles in cold water.
- Mix the noodles with soy sauce.
- Top the noodles with scallion oil and serve.
- To grow the scallions, put the white part into a transparent glass filled with water. Soon you will have fresh ingredients for more scallion oil noodles!
- I do not wash the pan after making the scallion oil. I take out the scallion oil. In the same pan, I cook the soy sauce mixture. The residual oil makes the soy sauce mixture more flavorful. The oil also prevents the noodles from clumping up.
- I prefer putting the noodles directly into the sauce. This prevents the noodles from sticking together. Same reasoning as putting warm pasta directly into the sauce.
- Scallion oil noodles is best enjoyed while lukewarm.