This versatile oil is so fragrant and bursting with scallion flavor. Use this condiment as a dipping for steamed buns or pan-fried bread. You can also use it to make Shanghai scallion noodles or serve the oil with warm Hainan chicken rice.
Scallion Oil Noodles
- 5 scallions, julienne
- 3/4 cup peanut or vegetable oil
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tsp sugar
- 250 gr dried white noodles
- 10 dried shrimps, soaked in hot water
- Add oil and scallion to a wok or sauce-pan. Cook over medium heat, once the oil starts to bubble lower the heat to medium-low. Cook for about 15 minutes, until the scallions golden brown and crispy. Turn off the heat, take out the crispy scallion & drain on kitchen towel.
- Add sugar, light & dark soy sauce to the scallion oil. Cook over medium-low heat until it starts to bubble & all the sugar has dissolved, stirring.
- Drain dried shrimps and chopped finely. Fry the shrimps with a little bit oil about 1-2 minutes. Set aside.
- Cook the noodles in a large pot of boiling water according to package instructions. Drain the noodles.
- Toss the noodles with the sauce. Starts with 3 tablespoons sauce, you can add more if you like. Transfer the noodles to serving bowls, top with crispy scallions, and fried dried shrimps.