Scallion Oil Noodles (葱油拌面)

葱油拌面

Scallion Oil Noodles (葱油拌面) — Home-styleShanghai home cooking.

Ingredients

• wheat noodles (or ramen)
• scallions, cut into 3-inch sections
• neutral oil (canola or peanut)
• light soy sauce
• white sugar

Instructions

1. Cook noodles in salted boiling water according to package directions. Drain and rinse briefly under cold water to stop cooking. Set aside. (Noodles are tender but still firm (al dente))
2. Heat neutral oil in a small saucepan over medium-low heat. Add scallion sections in a single layer. (Oil shimmers, scallions begin to sizzle gently)
3. Slow-fry scallions, turning occasionally, for 8-10 minutes until deeply browned and crispy. The oil will turn amber-colored. (Scallions turn from bright green to dark brown, oil turns amber)
4. Remove scallions with a slotted spoon. Add soy sauce and sugar to the hot oil, stir 10 seconds until sugar dissolves. (Sauce bubbles vigorously and mixes with oil into a glossy brown liquid)
5. Add cooked noodles to the sauce. Toss vigorously with chopsticks or tongs to coat every strand evenly. (Noodles are evenly coated in dark glossy sauce, no dry patches)
6. Top with fried scallions. Serve immediately while hot. (Glossy dark noodles topped with dark crispy scallions)