Scallion Oil Noodle Soup
I used to only make scallion oil dry-tossed noodles, but once I craved a soup version. I applied some of the tossed noodle techniques to a soup base, and the result was so delicious that it became a keeper. Later, I started pan-frying an egg before making the scallion oil, making the bowl of noodles absolutely perfect.
Story
I used to always make scallion oil dry-tossed noodles, but one day I craved a soup version. By borrowing the techniques from the tossed noodle recipe, the result was incredibly delicious and became a household staple. Eventually, I started adding a pan-fried egg before making the scallion oil, making it the perfect bowl of noodle soup.
Ingredients
Noodles
Appropriate amount
Green onions
Appropriate amount
Instructions
1
Step 1
Cut the scallions into sections and set aside.
2
Step 2
Boil water and cook the noodles.
3
Step 3
Once the noodles are cooked, take them out and put them in cold water.
4
Step 4
Heat the pan and add oil. If you want to add an egg, you can fry one first in this step.
5
Step 5
Once the oil is hot, add the scallion sections and stir-fry until fragrant.
6
Step 6
Add a little white sugar, soy sauce, and oyster sauce. Mix well.
7
Step 7
Add an appropriate amount of water and bring to a boil.
8
Step 8
Once the water boils, add the noodles in. Discard the water used to soak the noodles earlier.
9
Step 9
Bring to a boil again and it is ready.
10
Step 10
One time I added onion, scallion segments, and perilla, which was also very good.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
