Shanghai Scallion Oil Noodles

Steps

1. 1

   Step 120 min

   Low heat

   Heat the oil over medium and fry the green onion whites until pale gold. Add the greens, reduce to low, and fry for 15 to 20 minutes.

   ✅ Done when: The onions are deep golden, crisp, and fragrant without black edges.

   Watch out: Low heat prevents the scallions from turning bitter.

   If The scallions are black and bitter.:

   Discard burnt scallions, lower the heat, and restart before adding the soy sauce.

2. 2

   Step 22 min

   Low heat

   Lift out the crisp onions. Add both soy sauces and the sugar to the oil and stir over low heat for 1 minute, until the sugar dissolves, then turn off the heat.

   ✅ Done when: The dressing is uniform and no sugar granules remain.

   Watch out: Soy sauce can spit when it meets hot oil; add it carefully.

3. 3

   Step 38 min

   High heat

   Boil the noodles according to their package directions until tender but still springy, then drain thoroughly.

   ✅ Done when: A noodle has no dry center but still resists gently when bitten.

   Watch out: Do not rinse; the warm surface helps the dressing cling.

4. 4

   Step 42 min

   Off heat

   Toss each serving with 15 ml of the scallion dressing and top with crisp scallions. Cool and refrigerate the remaining dressing.

   ✅ Done when: Every noodle is glossy and evenly seasoned.

   Watch out: Add more dressing only after tasting because the soy mixture is concentrated.