Photo coming — honest color until the dish is shot
Scallion Oil Noodles
20 min Chinese 2 servings 🍲 Cozy
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| ⅓ cup (80 mL) oil | fry low & slow8–10 min, until deep brown but not burnt | sizzle30 sec — sauce bubbles up around the scallions | tossuntil every strand is glossed |
| 6 (90 g) scallions — in 2-in segments | |||
| 2 Tbs (30 mL) soy sauce | |||
| 1 Tbs (15 mL) dark soy sauce | |||
| 2 tsp (8 g) sugar | |||
| 8 oz (225 g) thin wheat noodles | boil & drainper package, on the firm side | ||
Ingredients — tap to check off as you gather
- ⅓ cup (80 mL) oil
- 6 (90 g) scallions — in 2-in segments
- 2 Tbs (30 mL) soy sauce
- 1 Tbs (15 mL) dark soy sauce
- 2 tsp (8 g) sugar
- 8 oz (225 g) thin wheat noodles
Steps
- Fry low & slow (8–10 min, until deep brown but not burnt) — ⅓ cup (80 mL) oil, 6 (90 g) scallions.
- Sizzle (30 sec — sauce bubbles up around the scallions) — the fry low & slow from step 1, 2 Tbs (30 mL) soy sauce, 1 Tbs (15 mL) dark soy sauce, 2 tsp (8 g) sugar.
- Boil & drain (per package, on the firm side) — 8 oz (225 g) thin wheat noodles.
- Toss (until every strand is glossed) — the sizzle from step 2, the boil & drain from step 3.
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