Chinese · Dinner
Scallion Oil Noodles
Thin wheat noodles tossed in gently infused scallion oil with soy sauce and vinegar, finished with crisp raw scallion and sesame oil. The oil is warmed with scallion whites and ginger rather than deep-fried, preserving Shanghai scallion-oil-noodle flavour while keeping fat and calories low.
$2
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
356Calories
10.3gProtein
10.2gFat
59.4gCarbs
2.1gSugar
3.8gFiber
1183mgSodium
0mgChol
1.4gSat Fat
245mgPotassium
48mgCalcium
2.8mgIron
0mcgVitamin B12
12mgVitamin C
Goes well with
Sauvignon Blanc or crisp lager
local
Chinese jasmine tea
international
vegetarian
low-calorie
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Cut scallions into 2-inch lengths, keeping whites separate from greens, then shred each piece lengthwise into thin strips.
2
Boil
Bring water to a rolling boil and cook noodles 3-4 minutes until tender but firm; drain and set aside.
3
Sweat
Warm vegetable oil in a small skillet over medium-low heat with scallion whites and ginger slices 6-8 minutes until deep golden.
4
Finish
Stir scallion greens into skillet off heat; let wilt 30 seconds, then add soy sauce, shaoxing wine, and white pepper, stirring 30 seconds.
5
Toss
Add noodles to skillet and toss over medium heat 1 minute until every strand is coated and glossy.
6
Plate
Twirl noodles into a shallow bowl and spoon crisp scallions and remaining oil over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 oz226g dried wheat noodles
- 22 bunch (about 60g) scallions
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp sesame oil
- 3 tbsp3 tbsp soy sauce
- 2 tsp2 tsp shaoxing wine
- 44 thin slices fresh ginger
- 1/2 tsp1/2 tsp white pepper
