Originally published on Jan 3, 2011, updated with new photos.
Living in Southern California, in the city of Irvine where lots of Taiwanese expatriates congregate, I’m spoiled by the many great Taiwanese restaurants and eateries. One of my favorite things to eat during the weekend is Taiwanese-style breakfast/brunch where simple fare such as soy bean milk, fried you tiao (Chinese crullers), scallion pancake, and noodles are served. Taiwanese food is humble and homey, but the taste is utterly delicious and satisfying. Now that it’s winter time, nothing beats a serving of warm soy bean milk, some noodles, and other Taiwanese-style appetizers such as salt and pepper chicken.
One of the noodles that I particularly enjoy is 葱油拌面, or noodles tossed with scallion oil. Using the most basic ingredients of noodles, scallion, oil, this is a delicious dish infused with the mouthwatering aroma and flavor of scallion oil (葱油) and the savory flavor of the seasoning sauces.
Recreating the recipe at home is really easy and takes 15 minutes. I love eating scallion oil noodles with braised soy-sauce eggs, and down it with soy bean milk—a nutritious lunch combo especially suited for those who are busy. Enjoy this Taiwanese scallion noodle!
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