Taiwanese Scallion Oil Noodles (葱油拌面)
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Taiwanese Scallion Oil Noodles Recipe (葱油拌面)
3 tablespoons oil
2 stalks scallion, cut into small rounds
8 oz fresh noodles
1 tablespoon oyster sauce
1 teaspoon soy sauce or to taste
Heat up a wok with the cooking oil until it begins to smoke. Add the scallion and stir continuously with the spatula until the scallion is aromatic and becomes moderately burned. (This process will release the full fragrance of the scallion and infuses the scallion oil with the intense aroma.) Set aside the scallion oil.
Heat up a pot of water until it boils. Cook the fresh noodles al dente. The noodles should be cooked through but still somewhat firm and springy. Drain the noodles and transfer into a serving bowl.
Add the scallion oil, oyster sauce, and soy sauce into the noodles. Using a pair of chopsticks, toss the noodles to blend well with the scallion oil and seasoning sauces. Serve immediately.
I used Taiwanese fresh noodles (as pictured above). It’s labeled as Fresh Shanghai Noodles or Fresh Noodles. In Chinese, it’s called “阳春面.”
If you’re health-conscious, use less oil (2 – 2 1/2 tablespoons). The noodle tastes the best with 3 tablespoons scallion oil.
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