Shanghai Noodles Tossed in Slow-Fried Scallion Oil and Soy

What you need

• 200 g (7 oz) thin wheat noodles, fresh or dried
• 8 scallions, about 100 g, washed and dried thoroughly
• 80 ml (1/3 cup) neutral oil, peanut or vegetable
• 45 ml (3 tbsp) light soy sauce
• 30 ml (2 tbsp) dark soy sauce
• 20 g (1 1/2 tbsp) sugar
• salt, for the noodle water

Method

Restated from the original video

1. 1

   Cut the scallions into 5 cm (2 in) lengths, keeping the white parts apart from the green.

2. 2

   In a small bowl, combine the light soy sauce and the dark soy sauce with the sugar.

3. 3

   Warm the oil in a wok or wide pan over low heat. Add the white scallion pieces and cook gently for 5 min.

4. 4

   Add the green pieces and keep cooking on low heat, stirring now and then, until the scallions are golden brown, crisp at the edges and the oil smells sweet, 10-12 min. Do not let them turn dark.

5. 5

   Pour in the soy mixture and cook until it bubbles and thickens slightly, about 1 min. Take the pan off the heat.

6. 6

   Bring a large pot of salted water to a boil and cook the noodles according to the package, until just tender.

7. 7

   Drain the noodles well and divide between two bowls.

8. 8

   Spoon the scallions and sauce over the noodles, toss until every strand is coated and serve at once.

Imported from noodlecrave.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.