Uncle's Dried Shrimps Scallion Oil Spaghetti Noodle

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Uncle's Dried Shrimps Scallion Oil Noodle
Serving Size: 
10
Preparation Time: 
20-30 Minutes
Ingredients: 

This section is proven to always be the most difficult part to write for a recipe post, due to the difficulty in assessing the amount (because I don't measure when I cook myself :). If you discover that quantities are specified way too much or too little here, please let me know. Thank you in advance!

That's a lot of spaghetti used below, you can reduce it to the amount you want to cook. I cook so much, so the kids can eat a bowl any time by merely heating it in the microwave or bring a thermo full for lunch at school the next day or the next next day.  They stay great for up to a week in refrigerator.

  1. Scallion (green onion)                                                 7-8 medium-large stalks (add more if you like scallions)
  2. Two Carp Brand medium dried shrimps                 1/2-3/4 cup(use more or less depending on how much you like dry shrimps)
  3. Canola oil                                                                       4-5 Tbsp
  4. Olive oil                                                                           1-2 Tbsp
  5. Spaghetti                                                                        500 g
  6. Whole wheat spaghetti                                               160 g
  7. Wei-Chuan Soy Sauce                                                7-8 Tbsp               

  There is a reason why I use both regular spaghetti and whole wheat spaghetti. If it tastes great with just whole wheat spaghetti,  I would have used all whole wheat spaghetti, but it doesn't because whole wheat variety is too thin so the texture is just not as pleasing. By mixing mainly regular and whole wheat spaghetti, you get some more whole some nutrition without compromising the taste. You can use all regular spaghetti if you like.                  

Procedure: 

We learned to make this dish from a friend at a party. It was a noodle dish he brought to the party and we really liked it. We tried to cook it our own way at home and it's been a success. It is the spaghetti version of the Mom's Scallion Oil Noodle recipe plus two major differences. One, the scallion is roasted in oil till golden brown and two, dried shrimps  cooked in soy sauce are added. The originally recipe used dry shrimp shells, but I thought dry whole shrimps taste better. To honor the original creator, the kids call this dish "Uncle's Noodle", and place it along side with Mom's Noodle and Dad's Noodle in our family's popular menu.

Alright, let's cook!

  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. The scallion strips will reduce to much less after turning golden, that's why more scallion strips are used here than Mom's Noodle.
  2. Get an 8'' pan for browning the scallion strips. Add just enough of canola oil to roast scallion strip on high in the beginning then turn to medium high after oil is hot. Too much oil will take longer to brown the scallions. Use wooden chopsticks to stir the scallion from time to time, so all strips are evenly heated. Browning the scallion takes 10-15 minutes, so I start this first then go on to the next steps.
  3. Boil water and cook spaghetti as instructed on the package.
  4. Wash dried shrimps and soak in cold water for 1 minute. Drain water and chop dried shrimps into slightly smaller dices.
  5. When cooked, carefully drain the water from spaghetti as the water is boiling hot. I would drain some hot water and then mix with some cold water and repeat until all water is drain from the spaghetti. Leave Spaghetti in the pot.
  6. When most of scallion strips turn brown, remove sauce pan from heat.
  7. Add olive oil into the browned scallion and mix. Pour the whole thing, browned scallion strips and oil in the sauce pan, into the drained spaghetti and mix well.
  8. Pour the chopped dried shrimps into the same sauce pan used for browning scallion. Heat on medium for 2 minutes. Stir dried shrimps on pan to heat evenly.
  9. Turn heat to low and add soy sauce to dried shrimps in pan. Too prevent soy sauce from evaporating, you can add say 1 tsp of water into pan. Cook dried shrimps in soy sauce on low for 3 minutes or until you think the dried shrimps flavor has percolated into soy sauce. When I have time I would let it simmer for longer, but if I am in a hurry, I'd just cook for 2-3 minutes.
  10. Pour soy sauce and dried shrimps into the cooked spaghetti already mixed with mix browned scallion and oil. Use long chopsticks to really stir to mix the soy sauce, dried shrimps, browned scallion strips and oil.
  11. When all ingredients are mixed thoroughly, the noodle is ready to be served!
Julienne scallions
Julienne scallions
Browning scallion strips in oil on high to medium heat
Browning scallion strips in oil on high to medium heat
Scallion starting to turn brown
Scallion starting to turn brown
Scallion  mostly reduced to dry brown strips
Scallion mostly reduced to dry brown strips
Pour brown scallion strips and oil onto drained spaghetti
Pour brown scallion strips and oil onto drained spaghetti
Two Carp Brand dried shrimps
Two Carp Brand dried shrimps
Soak dried shrimps in cold water for 1 minute
Soak dried shrimps in cold water for 1 minute
Chop dried shrimps to slightly smaller dices
Chop dried shrimps to slightly smaller dices
Cook dried shrimps in soy sauce for 3-5 minutes
Cook dried shrimps in soy sauce for 3-5 minutes
Wei-Quan Supreme Brewed Soy Sauce
Wei-Quan Supreme Brewed Soy Sauce
Dish Type: 
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