Scallion Oil Noodles

Method9 steps

1. 1

   Prepare the scallion segments

   准备葱段

   Wash the scallions and cut them into long segments (about 5-7 cm). The white and green parts can be separated.

   将小葱洗净，切成长段（约 5-7 cm）。葱白和葱绿可以分开。

   ⏱2 min

   • 💡 Drain thoroughly after washing to prevent oil splatter洗净后需沥干水分，防止炸油
   
2. 2

   Fry the scallion whites

   炸制葱白

   Add 100 ml of cooking oil to the wok and heat over medium heat. Add the scallion white segments first and stir-fry until slightly golden.

   锅中加入 100 ml 食用油，中火烧热。先放入葱白段，煸炒至微黄。

   ⏱3 min

   • 💡 The scallion whites are thicker and need to be fried first葱白较厚，需要先炸
   
3. 3

   Fry the scallion greens

   炸制葱绿

   Add the scallion green segments and reduce to low heat. Continue stir-frying.

   加入葱绿段，转小火，继续煸炒。

   ⏱30 sec

   • 💡 Reduce to low heat immediately after adding the greens to prevent burning加入葱绿后立即转小火，防止焦糊
   
4. 4

   Slow-fry over low heat

   慢火煸炸

   Maintain low heat and patiently stir-fry for about 15-20 minutes until the scallion segments are deep golden and crispy.

   保持小火，耐心煸炒约 15-20 分钟，直至葱段变得焦黄酥脆。

   ⏱18 min

   • 💡 Heat control is key; keep it on low火候是关键，必须保持小火
   
5. 5

   Remove the scallion segments

   捞出葱段

   Remove the golden scallion segments and leave the scallion oil in the wok.

   将焦黄的葱段捞出，葱油保留在锅中。

   ⏱30 sec

   • 💡 The fried scallion segments are crispy and can be kept for tossing with the noodles炸干的葱段口感酥脆，可保留拌面
   
6. 6

   Make the sauce

   调制酱汁

   Add 60 ml of light soy sauce, 20 ml of dark soy sauce, and 15g of white sugar to the scallion oil in the wok. Heat over low heat and stir for about 1 minute until the sugar dissolves and the sauce is even. Turn off the heat immediately and pour out to cool.

   在锅中葱油里加入 60 ml 生抽，20 ml 老抽，15 g 白糖。小火加热并搅拌约 1 分钟，至糖溶解且酱汁均匀。立即关火并倒出放凉。

   ⏱1 min

   • 💡 Turn off the heat as soon as the sugar dissolves to avoid the sauce becoming too thick糖融化即可关火，避免酱汁过稠
   
7. 7

   Cook the noodles

   煮面条

   Bring 1000 ml of water to a boil in the saucepan. Add 80g of dried noodles and cook until tender (about 3-8 minutes).

   锅中加入 1000 ml 饮用水烧开，放入 80 g 干面条，煮至熟透（约 3-8 分钟）。

   ⏱5 min

   • 💡 Refer to the package instructions for exact timing具体时间参考面条包装说明
   
8. 8

   Drain and plate

   沥水装碗

   Remove the cooked noodles, drain thoroughly, and place them in a bowl.

   将煮好的面条捞出，沥干水分，放入碗中。

   ⏱30 sec

   • 💡 Draining well helps the sauce cling to the noodles沥干水分能让酱汁更好地挂在面上
   
9. 9

   Toss and serve

   拌匀食用

   Add 15 ml of scallion oil sauce and an appropriate amount of fried scallion segments to the bowl. Toss quickly and evenly with chopsticks.

   在碗中加入 15 ml 葱油酱汁及适量炸好的葱段，用筷子快速搅拌均匀。

   ⏱1 min

   • 💡 Toss while hot for the best texture趁热拌面口感最佳