If y’all haven’t tried scallion oil noodles, you’re missing out! It comes together in less than 15 minutes but the flavours are so mindblowing you won’t stop at one bowl. Once you take a bite, you won't believe the only ingredients in this humble but addictive noodle dish are scallions, oil, two types of soy sauces and sugar. You could pair it with other dishes for dinner, but it's so good you could eat it on its own.
Notes: Alter it to your taste! Feel free to adjust the sugar levels to your desired level of sweetness and the dark soy sauce if you prefer it darker or less dark.
300g dried la mian/ Chinese wheat noodles
4 tbsp cooking oil
2 stalks of chinese leek/scallions
3 tbsp dark sweet soy sauce
3 tbsp light soy sauce
2 tsp sugar
- Cut up the scallions into one and a half inch batons then julienne into fine strips.
- Heat up the oil in the pan and add the scallions in, letting them fry slowly.
- Keep moving them around so they don’t burn. This process takes some time so be patient. Soon you’ll start to see it bubble.
- When the scallions turn slightly golden brown, turn off the heat and remove the wilted scallions, leaving the oil in the pan. The scallions will continue to cook in the residual heat from the oil.
- In a separate pot, boil your noodles and cook till al dente. Drain away and set aside.
- Add in the dark sweet soy sauce, light soy sauce, and sugar to the pan with the scallion oil, and cook for 1-2 minutes, till it bubbles.
- Toss cooked noodles into the pan and combine with the sauce.
- Dish up into bowls and top with the wilted scallions.
- Grab your chopsticks, slurp up and enjoy!
Share your cooks with us!
Everyone cooks according to their own style and preferred taste. We'd love to see how yours turned out! Tag us on Instagram or Facebook using #goodmaison and #GMcooks so we can share the joy of cooking in our community!
Products Featured In This Post