scallion oil noodles
Scallion oil noodles are my go-to lazy meal when I don’t want to think of what to cook. Pop a few wantons/gyozas from the freezer into boiling water, pair it with scallion oil noodles and I have a meal. Sometimes I’ll even pop down to the 7-11 downstairs to get some Hanjuku eggs. So simple and so full of flavour. Also a good way to finish up all those rotting scallions in the fridge haha.
Recipe
Ingredients
10 stalks of scallions/spring onions
1 tbsp oyster sauce
1 tbsp soy sauce
White jade noodles (or any other noodles that you prefer)
Cooking oil
Method
Chop up your scallions into about 1 1/2 inch strips. Heat up about 1/2 cup of oil in the pan and throw in the scallions. Cook them on medium low heat until the scallions turn brown. Make sure to keep watch to prevent them from burning!
Meanwhile, cook your noodles according to the instructions on the packet. Mix the oyster sauce and soy sauce in a bowl and once your scallion oil is ready (you’ll know when it ready when the lovely smell of scallions are wafting in the air), pour some of that lovely oil into the oil. Toss your cooked noodles in the sauce and enjoy! Some of my friends enjoy eating the crisp scallions so you can also choose to garnish with the fried scallions.
Quick tip: I find that the Malaysian scallions tend to give off a better flavour and smell compared to their Thai counterparts.
