Comments on: Taiwanese Scallion Oil Noodles (葱油拌面)

By: Nicole

Nicole — Tue, 03 Jul 2012 13:45:11 +0000

OHMYGOSH!!!! how is this so simple yet so amazing???? I added wood ear mushrooms to mine. Thanks so much for this amazing recipe. Made me feel less homesick. :)

By: Rasa Malaysia

Rasa Malaysia — Mon, 07 May 2012 16:17:50 +0000

Vegetable oil or any oil that is neutral tasting. Don’t use olive oil or sesame oil which has a strong flavor.

By: Jessica

Jessica — Mon, 07 May 2012 16:08:16 +0000

What kind of cooking oil would you use? I have olive oil and sesame at home, which would be best?

By: Julian

Julian — Wed, 04 Apr 2012 04:25:33 +0000

I just made this but I don’t know if it was cooked correctly. I mean it tastes OK to me… it’s just that I wasn’t sure how long to heat the cooking oil and stir the scallions. Any further tips? My scallions ended up a little burned :X

By: referencement

referencement — Wed, 08 Feb 2012 14:28:13 +0000

Excellent idea, love it!

By: Rory

Rory — Wed, 07 Dec 2011 04:54:38 +0000

I am always searching for recipes that remind me of night markets – warm oily noodles

By: Tori

Tori — Thu, 29 Sep 2011 04:21:15 +0000

Actually, youtiao and soy milk are a Shanghai breakfast staple (along with shaobing or sesame flat bread) not Taiwanese. It’s eaten in Taiwan as well as elsewhere in the Asian community but not considered Taiwanese.

By: Karen at Globetrotter Diaries

Karen at Globetrotter Diaries — Tue, 18 Jan 2011 05:38:11 +0000

I love going to Taiwan, waking up and having breakfast of you tiao and sweet soy milk. Thanks for taking me back home :) Love this recipe!

By: Rasa Malaysia

Rasa Malaysia — Mon, 10 Jan 2011 05:34:01 +0000

It’s so easy to make and delicious, Louann, you have to try it out!

By: OysterCulture

OysterCulture — Mon, 10 Jan 2011 03:56:42 +0000

So simple, there must be a trick here =) I’ll have to try them soon, they sound just delicious.