Description
A simple, exquisite noodle dish that cannot be faked, tossing boiled noodles solely with soy sauce and 'Scallion Oil' infused with the aroma of slowly scorched scallions.
Restaurants serving Scallion Oil Tossed Noodles
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White Chinese noodles
- Green scallions
- Oil(or Lard)
- Soy sauce
- Sugar
Instructions
- [Authentic Recipe]
- [Scallion Oil (Lifeblood Sauce)] Heat plenty of oil (good to mix lard or sesame oil) in a small pot, add massive green scallions (or shallots) cut to 5cm.
- Fry slowly on very low heat for ~
- mins until the scallions lose moisture and become 'pitch-black and crispy'. This dissolves all the savory scallion extract into the oil.
- Remove scallions (some shops keep them for topping). Add soy sauce, a little sugar, and black vinegar to the remaining oil, bring to a quick boil to make 'Scallion Oil Sauce'.
- Boil Taiwanese white straight noodles (like Yangchun Mian), drain well, and put in a bowl.
- Add ~
- tbsp of the scallion oil sauce to the hot noodles, stir vigorously until coated in the savory oil to finish.
Learn more Spice, substitutes, tips
Key spices
Intense savoriness of scorched scallions
Substitutes at Japanese supermarkets
Japanese Somen or Hiyamugi, Store-bought scallion oil
Pairing
Soups like Wonton Soup(Hundun Tang)
Trivia
[For Everyone] The ultimate subtractive menu with absolutely no toppings (maybe just scallion bits). However, one slurp fills your mouth with the violent savoriness of scorched scallions; the ultimate combo of carbs and oil numbs the brain. Perfect for snacks/late-night.
Eating tips & etiquette
[Unique Eating] If it feels too simple, drizzle tabletop 'black vinegar' to add acidity, enhancing the savoriness further while slurping!
Allergen
Wheat, Soy