Scallion Oil Noodles
This is a dish of patience and contrast. You aren't just cooking the scallions; you are dehydrating them into wisps of crisp texture that provide a necessary bite against the slick, soy-slicked noodles.
Watch the oil temperature closely.
If the oil is too hot, the scallions will blacken and turn acrid before they infuse the oil. Keep the heat steady and medium-low to pull the flavor out slowly.
- small saucepan
- tongs
- large pot for boiling water
- mixing bowl
What goes in.
- 1 cupscallions, whites and greens separated and cut into 2-inch lengths
- 1/2 cupneutral oil, such as grapeseed or canola
- 3 tbsplight soy sauce
- 1 tbspdark soy sauce
- 1 tbspgranulated sugar
- 8 ozfresh or dried wheat noodles
Extracting the Essence
The goal is to fry the scallions until they are a deep, uniform mahogany color. This infuses the oil with an onion-forward intensity and leaves you with crispy scallion chips for garnish.
The method.
Infuse the oil
Add the oil and scallion whites to a small saucepan over medium-low heat. Once they sizzle, add the greens. Cook, stirring occasionally, for 10–12 minutes until the scallions are dark brown and crispy.
Prepare the sauce base
In a heatproof bowl, combine the light soy sauce, dark soy sauce, and sugar. Pour 3 tablespoons of the hot scallion oil into the bowl, whisking to dissolve the sugar.
Boil the noodles
Drop the noodles into boiling water. Cook until just al dente. Drain, but do not rinse them.
Assemble
Transfer the hot noodles directly into the bowl with the sauce. Toss vigorously to coat. Top with a generous spoonful of the crispy fried scallions.
Other turns to take.
Spicy Version
Add a teaspoon of chili flakes to the oil during the last minute of frying for a sharp, toasted heat.
With Toasted Sesame
Stir a half-teaspoon of sesame oil into the sauce base after removing it from the heat.
When it doesn't go to plan.
Use a fine-mesh strainer to separate the oil from the scallions once frying is finished; store the oil in a glass jar for future use.
Dark soy sauce is essential for the characteristic deep color of this dish; do not substitute with more light soy sauce.
If your noodles clump, add a tablespoon of the hot pasta cooking water to the sauce base to loosen it.
The ones that keep coming up.
Can I use dried scallions?
No. The moisture in fresh scallions is what creates the infusion. Dried ones will burn instantly.
How long does the leftover oil keep?
The scallion oil keeps in a sealed container in the refrigerator for up to two weeks.
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