Scallion Oil Noodle Soup
A comforting bowl of noodles bathed in a savory scallion-infused broth. Simple to make and full of classic Chinese flavors.
Story
This classic Chinese comfort food comes together in under 30 minutes. The key is to bloom the scallions in hot oil to release their sweet aroma, then build a savory broth around them.
Ingredients
dried egg noodles
200g
scallions
4 stalks, cut into 2-inch pieces
vegetable oil
3 tablespoons
light soy sauce
2 tablespoons
oyster sauce
1 tablespoon
granulated sugar
1 teaspoon
water
4 cups
eggs
2, optional
Instructions
1
Prep the scallions
Cut the scallions into roughly 2-inch pieces. Separate the white and green parts if you like, or keep them together for simpler cooking.
2
Cook the noodles
Bring a pot of water to a rolling boil. Add the noodles and cook according to package directions, usually 3-5 minutes. Drain and rinse briefly under cold water to stop the cooking.
3
Bloom the scallions
Heat oil in a large pan or wok over medium-high heat. Add the scallions and stir-fry for about 1 minute until fragrant and slightly darkened. Watch carefully to prevent burning.
4
Build the broth
Add the soy sauce, oyster sauce, and sugar to the pan. Stir to combine, then pour in the water. Bring to a gentle boil.
5
Finish and serve
If desired, crack eggs directly into the simmering broth and let them poach. Add the cooked noodles and simmer for another minute to let them absorb the flavor. Divide into bowls and garnish with extra scallions if desired.
