Scallion Oil Soup Noodles
Craving soup noodles instead of the usual scallion oil dry toss noodles, I adapted the original recipe with fantastic results. Frying an egg before making the scallion oil makes this bowl of noodles absolutely perfect.
Story
I used to always make scallion oil tossed noodles, but one day I craved soup noodles. I borrowed some techniques from the dry version and the result was amazing, definitely a recipe to keep. Later on, I started frying an egg before making the scallion oil, making the bowl of noodles absolutely perfect.
Ingredients
noodles
to taste
scallion
to taste
Instructions
1
Step 1
Cut the scallions into sections and set aside.
2
Step 2
Boil water and add the noodles.
3
Step 3
Once the noodles are cooked, remove them and place them in cold water.
4
Step 4
Heat the wok and add oil. If adding an egg, you can pan-fry an egg 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, put the noodles in; discard the water used to soak the noodles earlier.
9
Step 9
Bring back to a boil and it is ready.
10
Step 10
Once, I added scallion heads, scallion segments, and perilla, which was also very good.
