Mom's Scallion Oil Noodle

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Mom's scallion oil noodle
Serving Size: 
3
Preparation Time: 
10-15 minutes
Ingredients: 
  1. Scallion (green onion)                                             5-6 medium stalks
  2. Chinese wide Yang-chun noodle                            1 lb
  3. Olive or canola oil                                                    2-3 Tbsp
  4. Wei-Chuan soy souce                                             3-4 tsp
Procedure: 

This is a simplified version of a famous Shanxi Province noodle dish called "oil poured noodle" (油泼面). The main difference is that the current recipe does not have pork strips but the original dish has some. Also the oil should be heated to steaming hot and poured onto cooked noodle with raw scallion strips. Since I often use olive oil which is not meant for high heat cooking, so I just did it the revised way described below to avoid excessively heating the oil and to use less oil. This version takes less than 15 minutes to make which makes it a perfect regular meal menu item for busy families. We eat this pretty much every week as a main carb dish at dinner or lunch. The kids love it and call it "Mom's noodle" as it's my improvisation.

 

  1. Wash scallions thoroughly and cut off both ends. Cut scallion to 2-3 inches long segments and thinly julienne the segments to thin strips.
  2. Put scallion strips in a small sauce pan. Pour olive or canola oil on to scallion in sauce pan and heat on high until scallion strips are soften but remain green, about 1-2 minute. Remove pan from heat.
  3. Boil water. Put noodle into boiling water and cook following the instruction on noodle package. The noodle used in this recipe is the wide style Chinese Yang-Chun noodle. You can use any kind of your preference.
  4. Put cooked noodle into however many bowls you want to serve, three in this case.
  5. Distribute the oil heated scallion strips and oil onto the noodle in the three bowls. Stir the scallion and oil with noodle right away, so noodle won't stick together.
  6. The noodle dish is basically done. Each person will add their desired amount of soy sauce into their own noodle bowl and stir to mix well. I say start with 1 tsp and add more if needed.
  7. The soy sauce used here should the kind that has more flavor than just plain soy sauce. We tried various brands and have been sticking to the Wei-Chuan Supreme Brewed (纯酿) Soy Sauce for years.

       Hope your family likes it too!

    

Medium scallion stalks
Medium scallion stalks
Thinly julienne scallions into thin strips
Thinly julienne scallions into thin strips
Heat scallion strips in oil
Heat scallion strips in oil
Chinese wide Yang-Chun noodle
Chinese wide Yang-Chun noodle
Boil noodle
Boil noodle
Put cooked noodle in bowls
Put cooked noodle in bowls
Scatter oil roasted scallion strips and oil onto noodle
Scatter oil roasted scallion strips and oil onto noodle
Add the desired amount of Wei-Chuan soy sauce
Add the desired amount of Wei-Chuan soy sauce
Dish Type: 
Cuisine: 
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