A short post and a super-fast, 6-ingredient recipe for you today! One of our favorite quick meals is Shanghai Scallion Oil Noodles.
For the first time, we tried this Shanghai noodle dish at a well-known Shanghainese restaurant in Beijing known as “Shanghai Min.” Since it appeared appetizing in the photo, we had to give it a shot.
After just one bite, I was hooked and determined to master the recipe to share it with my loved ones. Inquiring online revealed how laughably simple the process is. Originally, the restaurant’s scallion oil noodles included ground pork; however, I omitted the meat to make them suitable for vegetarians.
Remember that the sauce has a powerful soy scallion flavor, so only use a small amount on each serving of noodles and store the rest in the fridge for a quick meal another day.
Julienned Scallions: Why They’re So Important
Crispy fried scallions highlight a bowl of noodle soup flavored with scallion oil. To prevent splattering when they are dropped into hot oil, thoroughly dry the scallions after washing. Also, make sure the scallions are properly julienned by trimming them to shorter lengths and then slicing them thinly, lengthwise.
This is the best way to get a nice crunch out of your scallions!
Okay, here’s the recipe.
- 8 ounces of washed, pat thoroughly dry, and julienned scallions
- 1 pound of Chinese white noodles
- 1/3 cup of oil
- 3 tablespoons of dark soy sauce
- 3 tablespoons of light soy sauce
- 4 teaspoons of sugar
- Slowly fry the scallions in oil heated in a wok over medium heat. When the scallions turn golden, pull them out of the oil.
- Put the sugar and both types of soy sauce into the oil and stir. Cook the concoction over low heat for about two minutes or until bubbles appear.
- To incorporate ground pork into your noodles, simply brown the pork in about 3 tablespoons of oil over high heat. Add a pinch of salt, and half a cup of chopped scallions, and stir to combine.
- Six people can enjoy this dish. Separate the noodles among bowls and top each with a tablespoon of sauce (it doesn’t take much!).
- To taste, add more salt as desired. If using the pork, sprinkle some of the crispy pork and scallion mixture and a pinch or two of the fried scallions you set aside for garnish on top.
- Mix everything together and dig in.