Scallion Oil Dry Noodles

Steps

How to make it

Prep 5 min · Cook 8 min

1. Separate whites and greens from 3 scallions; whisk 2 tbsp soy sauce and 1/2 tsp sugar in a small bowl into a sauce.
2. In a small saucepan over low heat, add 2 tbsp olive oil; fry scallion whites until pale yellow (about 2 minutes), then add greens until golden; set aside, reserving 1 tbsp scallion oil.
3. Bring a large pot of water to a rolling boil; cook 1 serving oil noodles 2–3 minutes per package until springy; drain, reserving 2 tbsp noodle cooking water.
4. Toss noodles with the sauce, 1 tbsp scallion oil, and cooking water until every strand is coated.
5. Plate, drizzle remaining scallion oil, and serve hot; blanched greens or a braised egg are nice on the side.

Tips & storage

Make it easier

• Thin spaghetti or fresh wheat noodles substitute for oil noodles.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best fresh; next day add hot water when reheating.