Photograph of the finished Shanghai scallion oil noodles

China · Mì trộn dầu hành Thượng Hải

Shanghai scallion oil noodles

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh noodles Fresh noodles 1.6 lb
  • Photograph of Spring onion Spring onion 1.3 lb
  • Photograph of Oil Oil 1 ½ cups
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Sweet black bean sauce Sweet black bean sauce 2.8 oz
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Dried anchovies Dried anchovies 2.8 oz
  • Photograph of Oyster sauce Oyster sauce ¼ cup

Method

  1. 1 Cut the scallions into 6 cm pieces and separate the white root portion from the green leaves.
  2. 2 Sauté the white root in oil over low heat for 15 minutes until the root is golden brown and crispy.
  3. 3 Add the green leaves and fry for another 8 minutes; the greens burn faster, so they should be added later.
  4. 4 The entire flavor of the dish lies in those 23 minutes of frying the onions; frying them quickly over high heat results in bitter onions in a light oil.
  5. 5 Simmer soy sauce, dark soy sauce, sugar, and oyster sauce for 3 minutes until thickened.
  6. 6 Boil fresh noodles for 3 minutes, then mix with onion oil, sauce, and crushed roasted anchovies, and sprinkle with fried onions.
Start cooking