Scallion Oil Noodle 葱油拌面

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Don’t you remember the simplicity of childhood?

As children, we valued the simplicity of life. Everything for us was simple; including our favourite foods. One of mine were noodles.

All Chinese kids love noodles the same way Western kids love hot chips. Noodles were the warm, comforting carb Mum would whip up in the kitchen whenever you were hungry. Or the These type of noodles are called “拌面” or mixed noodle. There are two rules for “拌面” ; the dish must consist only of noodles and the dish must be have a cooking time of less than 9 minutes.  Add some meats/vegetables, and the beauty and simplicity of  “拌面” will be gone. YOU SIMPLY MUST EAT IT THE WAY IT IS.

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Today I will be sharing with you “葱油拌面” or scallion oil noodles. To make the Scallion Oil,  you must first sauté shallots, Sichuan pepper and dried chilli with some neutral oil. Afterwards you strain the oil and braise some scallions using your fragrant infused oil. Once complete, store the fragrant scallion oil  in the fridge as a condiment and apply it to freshly cooked, thin, wheat noodles tossed with soy sauce, black vinegar and sugar when needed.

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When life gets tough and I don’t feel like cooking dinner, I make this dish. When I need a quick lunch, I make this dish. When I feel like dunking my face in a giant bowl of steaming noodles, I make this dish.

With a jar of braised scallion oil in the fridge, noodles will never let me down.


Scallion Oil Noodles (葱油拌面)

Scallion oil makes a small jar and recipe for noodle serves one

Ingredients for the Scallion Oil:

Part one:

Grape seed oil/Cold pressed Canola oil/Tea seed oil 100ml

One shallot, thinly sliced

2 dried chilli

2 star anise

1 tsp sichuan peper

Part two

2 scallions, green part only, chopped cross-wise into 4 cm long strips

Ingredients for the noodle:

70-80g thin dried wheat noodle

2-3 tsp Chinese soy sauce (something like Lee Kum Kee)

1 tsp dark soy sauce

1/2 tsp chinese black vinegar* or use rice vinegar

1/2 tsp sugar

Chilli flakes, if desired.

Instructions for oil:

Add “Part one” ingredients into a small pot and place on stove.

“Simmer” the shallots and spices in the oil until golden and fragrant.

Remove from stove and strain oil through a mesh strainer

Return strained oil to pot and add scallions to oil

Sauté scallions on low heat until brown and caramelised, then store oil+braised scallions in a glass jar for future use.

Instructions for noodle:

Cook wheat noodle according to package instructions.

Drain noodle but do not rinse.

Toss noodle with seasonings and 1 tbs of scallion oil noodle. Fish out a few braised scallions from your jar and add to your dish.

DO NOT ADD ANY VEGETABLES/MEATS/SPROUTS/NUTS/AVOCADO/KIMCHI/CHIA SEEDS, WHATEVER PEOPLE DO THESE DAYS TO OVERCOMPLICATE RECIPES. THERE IS A PLACE AND TIME FOR THIS BUT DEFINITELY NOT ON MY BLOG.YOU MUST EAT IT THE WAY IT IS.

Mix-mix and Eat with some pickles/kimchi on the side.

congyou5

xx

Recipe adapted from my relatives, Ding Tai Fung and this Chinese food blog.
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