May 3, 2019

Shanghai Spring Onion Scallion Noodles 葱油拌面

Shanghai Spring Onion Scallion Noodles 葱油拌面

chinese, Cold, noodles, Oil, recipe, Scallion, shanghai, spring onion, 葱油拌面,
By Published: 2019-05-03
This is my favorite Chinese cold noodle dish!  At first glance this noodle dish seems unbelievably simple, just fried spring onions topping noodles mixed with soy flavored sauce.  But when made right it's also unbelievably yummilicious!  So much so that I always, always order this noodle when we go to Shanghai restaurants.  The sucky thing is that these days this noodle dish is badly made in the many restaurants and comes out tasting meh.  Which it shouldn't, cuz made right this Shanghai Spring Onion Scallion Noodles 葱油拌面 is absolute noodle perfection, the flavor of the fried onions intense, caramelized and delightfully chewy crispy and the al dente noodles just coated with heavenly flavor combo of sweetened soy and spring onion infused oil. 

So what is a girl to do if she can't get her noodle fix at the restaurants?  That's right, we make it at home now, just the way we like it!  It's actually a pretty easy to  make dish once you get the hang of it.

chinese, Cold, noodles, Oil, recipe, Scallion, shanghai, spring onion, 葱油拌面,

The traditional Shanghai version usually only has spring onions for topping, but we decided to add in shallots too cuz, well, fried shallots are super yummy!

chinese, Cold, noodles, Oil, recipe, Scallion, shanghai, spring onion, 葱油拌面,

The shallots are sliced and the spring onions washed and sliced as well.  Be sure to dry the spring onions as much as possible to avoid splatter when dropped into the oil.  I like to use my handy veggie spinner to dry them off.

chinese, Cold, noodles, Oil, recipe, Scallion, shanghai, spring onion, 葱油拌面,

The shallots are deep fried to crispy caramelized perfection...so good!  We fried everything up in peanut oil but if you want to go for the traditional way and absolute flavor perfection use lard.

chinese, Cold, noodles, Oil, recipe, Scallion, shanghai, spring onion, 葱油拌面,

For the spring onions you will want to fry the white bits first as they will take longer.  They are ready when slightly browned.  The important thing to remember when frying the onions is to use low heat to avoid any burning.  Burning will not only ruin the spring onions but also the oil, which should slowly be infused by the flavor of the spring onions and shallots.  This infused oil is then used in the sauce for the noodles and gives the noodles its addictively pleasing aroma.

chinese, Cold, noodles, Oil, recipe, Scallion, shanghai, spring onion, 葱油拌面,

The green bits of the spring onion are the ones you will need to keep an eye on the most.  Again, low heat is the key.  These are ready when the color just turns from green to a dull olive color.  Slightly crispy and slightly chewy, the flavor of these spring onions are intensified by deep frying.

chinese, Cold, noodles, Oil, recipe, Scallion, shanghai, spring onion, 葱油拌面,

It's incredible how yummy these deep fried spring onions are.  And the deep fried shallots!  We kept sneak eating them as we cooked!  These intensely flavored chewy crispy carmelized toppings are tossed in with just cooked noodles coated with a sauce of spring onion infused oil and sweetened soy sauce.  YUM!  For the noodles we used thin Shanghai style noodles but you can use any kind of thin wheat noodles as well.  Just remember that the noodles should be cooked al dente!


These delicious flavor packed noodles just slip down your throat like magic and it's so satisfying to your taste buds that you just want more and more.  So much so that whenever I serve up these Shanghai Spring Onion Noodles 葱油拌面 my little girl can eat up to 3 bowls of noodles - she likes it that much!  Try out my favorite Chinese noodle dish and see what all the fuss is about!

chinese, Cold, noodles, Oil, recipe, Scallion, shanghai, spring onion, 葱油拌面,


Shanghai Spring Onion Scallion Noodles Recipe 葱油拌面
(enough for 6 bowls of noodles) Prep time: Cooking time:

Ingredients 

1 cup oil
10 stalks spring onions
4 shallots (optional)
3 tbsp dark soy sauce
3 tbsp light soy sauce
3 tbsp sugar
1 12 oz package Shanghai noodles

Directions:

It's important that the noodles not be overcooked so cook noodles according to instructions on the package and then run under cool water immediately until noodles completely cooled.  Let drain.  Cover and chill in fridge.

Wash spring onions.  Slice to 2" lengths and dry in veggie spinner until completely dry.  Slice shallots to 1/4" slices.

Heat oil in small thick bottomed pot.  Check oil by sticking a chopstick in.  The oil is hot enough when oil bubbles up around the chopstick.  When deep frying be careful not to let anything burn as the burning will also affect the flavor of the oil which will be used for the sauce.  Add shallots in first if using and let fry until golden brown.  Strain shallots out and set aside.  Add in the white part of spring onion next and let cook for about 3-4 mins or until edges starts to brown, then strain out and set aside.  Add in the green parts of spring onion, being careful of any splattering oil. and let cook about 2 mins or until the it starts to wither and the greens start turning to a dull olive color.  Remove immediately from oil and set aside. 

Remove all but 4 tbsp of the oil left in the pot.  The removed spring onion infused oil can, once cooled, be poured into a jar and kept in the fridge for next time you make these noodles.  Add dark and light soy sauce and sugar to the pot.  Heat over low heat, stirring, for about a minute or until the sugar melts.  Scoop 2 tbsp of sauce into the bottom of each noodle dish, add the noodles and toss until the sauce in completely coated onto the noodles.  Top with handful each of fried spring onions and shallots and serve.  Enjoy!




More Noodlelicious Delights at The Hong Kong Cookery:





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2 comments:

  1. Where do the saltine crackers come in?

    ReplyDelete
    Replies
    1. Hehe...thanks for the catch! Saltine crackers instead of sugar, what the heck was I thinking? Corrected already ~ellen

      Delete

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