If you Google "Scallion Oil Noodles," you will come across many amazing recipes shared by talented food bloggers. They'll describe how delicious and how easy it is to make. However, to me, this noodle dish means more than that.
Small scallions (image below) are what we eat in East China. They are milder and more aromatic than the common big scallions in North America. We love scallions and use them to make flavored oil for noodles, meat, and vegetables. It's the flavor of home.
Big scallions are more available in NYC so I used them for my recipe.
SCALLION OIL NOODLES
6 oz dry or 8 oz fresh noodles. Medium round or flat noodles.
2 large scallions cut into 2-inch batons
3 tbsp vegetable oil Sesame seeds, optional
1 tbsp dark soy sauce
3 tbsp light soy sauce
2 tbsp Zhenjiang vinegar
2 tsp sugar
1 tsp sesame oil
Instructions 1. Cook the noodles to al dente. Rinse them under cold water for 20 seconds and drain. Place the cooked noodles in a mixing bowl.
2. Heat 3 tbsp vegetable oil in a saucepan. Add scallions to the pan and infuse them on medium-low heat for a few minutes, stirring often. When 1/3 of the scallions turn brown, remove them from the heat. Pick out the scallions and set them aside.
4. Combine all dressing* ingredients and mix well.
5. Add dressing and flavored oil to the noodles and toss well. Plate the noodles and garnish with caramelized scallions.
Make it fancy with julienned vegetables and a fried egg.
Scallion oil noodles have a special place in my heart. My dad loves cooking and eating noodles. Growing up, one of my happiest memories is waking up in the morning during summer break and finding a bowl of scallion oil noodles in the kitchen that he whipped up for me before leaving for work.
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Check out more summer dressings.