I’ve been trying out a lot of something new that I tried lately like our Chinese Stuffed Eggplant that we posted earlier this month, Zucchini Fritti yesterday and our post today, the Scallion Oil Noodles. This noodle dish we have for today was inspired from the ones I had at Shanghai Street in Melbourne last year, one of the simplest Chinese noodles you will ever try but man, it packs a lot of taste when done right.
Scallion noodles is popular in China, probably you can get this almost anywhere especially when you are in Shanghai. It is simply made with fresh alkaline noodles, scallion, oil, soy sauce and sugar, that’s pretty much it. What’s special in this dish is the oil is so tasty and the secret is infusing that scallion flavour to that oil buy slowly frying them until all of its essence is extracted. Another secret is to use the right noodle, most use alkaline noodles made with kansui or alkaline powder, some use anything similar to ramen but for me I used fresh Yang Chun noodles but cooked it aldente which gives is a nice chewy consistency.
This dish exemplifies a true example to prove the concept “Less is more”, just noodles, oil and sauce it can’t be simpler than that. I remember when I served this for the first time, my daughter told me it tastes like Indomie but a posh version, yeah, I can agree, if you like that flavour but don’t like the preservatives then this the noodle dish for you.
Heat oil in a pan in lowest heat possible, add spring onions then cook until onions are dark brown in colour. This will take around 20 minutes. Stir once in a while to prevent burning.
Add the dark soy sauce, light soy sauce and brown sugar then continue to cook in low heat until sugar is completely dissolved
Cook fresh noodles in ready boiling water for 3 minutes, drain then set it aside. Dip the noodles into the oil and soy mixture, place in a serving platter then top it with some browned spring onions then serve.