4
intermediate
25m
1h
Scallion oil noodles are quick and easy to make if you have the oil ready. Boil the noodles, toss in oil and soy sauce and you're basically done. I wanted to dress this up a little so I started with punching up the oil by adding leek, onion, spring onion and ginger. Shallots would have been a perfect addition, but I had accidentally used them up earlier that day. I added dried prawns soaked in Chinese cooking wine to add umami and depth of flavour, prawns for some protein, and black vinegar to brighten up a relatively heavy dish. Finally, the cucumber is there to add some freshness and visual contrast with the soy-tossed noodles. If you can, make a larger batch of allium oil because it's an easy way to add flavor to your dishes.
Ingredients
- 60 millilitres vegetable oil
- 0.25 leek
- 2 spring onions
- 0.5 onion
- 1 piece ginger
- 4 tablespoons dried prawns
- 2 tablespoons Chinese cooking wine
- 400 grams dried noodles
- 2 cucumber
- 24 prawns
- 4 tablespoons light soy sauce
- 6 tablespoons dark soy sauce
- 2 teaspoons sugar
- 4 teaspoons black vinegar
Nutrition
611
25 g
19 g
87 g
Instructions
Allium Oil
- 1
Slice leek, spring onion, onion and ginger. Don't slice too thinly, because the alliums will burn and make the oil bitter.
- 2
In a large saucepan, heat oil over low heat. Add the sliced leek, spring onion, onion, and ginger.
- 3
Cook gently until the alliums turn almost black, but before they start to burn. This should take around 20-30 minutes.
- 4
Strain the oil and discard the vegetables. Store the oil in an airtight container. It should last two weeks in the refrigerator. You can make the oil ahead of time.
- 60 millilitres vegetable oil
- 0.25 leek
- 2 spring onions
- 0.5 onion
- 1 piece ginger
Rehydrated Dried Prawns
- 1
Add dried shrimp to a small bowl and pour over Chinese cooking wine. Leave to rehydrate while you continue with the other steps.
- 4 tablespoons dried prawns
- 2 tablespoons Chinese cooking wine
Noodles
- 1
While the oil is infusing, cook the noodles. In a large pot, boil water and cook the noodles according to package instructions. Drain and set aside.
- 400 grams dried noodles
To Finish
- 1
Julienne the cucumber.
- 2
In a frying pan, heat the allium oil over medium heat until shimmering.
- 3
Add the prawns and fry on both sides until they are cooked through. Minimise stirring to give the prawns time to sear. Remove and set aside.
- 4
In the same pan, add the rehydrated dried prawns and cook until fragrant, about 5 minutes.
- 5
Stir in light soy sauce, dark soy sauce, sugar, and black vinegar and bring to the boil. Simmer for 1 minute for the flavors to combine.
- 6
Toss the cooked noodles with the sauce.
- 7
Plate the noodles and top with fried prawns and julienned cucumber.
- 2 cucumber
- 4 tablespoons allium oil
- 24 prawns
- Rehydrated Dried Prawns
- 4 tablespoons light soy sauce
- 6 tablespoons dark soy sauce
- 2 teaspoons sugar
- 4 teaspoons black vinegar