Scallion Oil Noodles - How to Make Shanghai-style Cong You Ban Mian (葱油拌面)

The Art of Making Scallion Oil Noodles: A Delicious and Easy Chinese Dish

The other week, Chasm 616 had a great request for a simple whip-up dish like pasta, similar to what's often enjoyed at home. There are dozens of contenders for this type of dish, but one that can't be beat is Why Young Style Scallion Oil Noodles.

To start making these noodles, you'll need the most basic ingredient: scallion oil. This awesome ingredient is a great thing to have lying around your kitchen, and it's dead simple to make. Slice up a quarter of an onion into 2-inch sections and add in a cup and a half of peanut oil. Put your heat up to medium-high and once it starts to bubble, lower it to medium-low. Let that go for about ten minutes, and don't be surprised if you accidentally make your apartment smell incredible. Ten minutes in, your onions and scallions should be starting to get crispy and golden brown. Take them out, but don't toss them - we'll be adding a few of these crispy onions to our final dish.

Now that we have our scallion oil, let's move on to the next step. We're doing a Wyoming version of this dish that uses dried shrimp, not all renditions do this step, but the depth it adds is just incredible. Take about 16 dried shrimp mixed with two tablespoons water and two tablespoons Liao Jo aka Shao Shang wine, and toss in a knot of scallion for good measure. Leave that to steam for 10 minutes cooking at the same time as your scallions or frying for maximum time efficiency. Ten minutes later, take out your shrimp, but reserve that soaking liquid - it's gonna form the base of our sauce.

Mince up those shrimp and give them a refry for a minute or two, and set those aside for the noodles. We're just using some bog-standard Chinese supermarket egg noodles - there's really no need to overthink these noodles. You could use Japanese Somen noodles or even just angel hair pasta. Add 80 grams and noodles to some well-salted water and boil once your noodles are starting to float. Add a cup of cool water, and once it starts to get back to a heavy simmer, your noodles should be perfectly cooked.

Our sauce is also real easy to make - toss in that shrimp soaking liquid from the steam, about 4 tablespoons. Add in 1 tablespoon dark soy sauce for color, two tablespoons light soy sauce, and a teaspoon of sugar. Mix it up over medium heat, and once it's boiling, it's done, and we can assemble now.

We're making YouTube thumbnails to make our dish look fancy, so we're opting for a bit of a fancy presentation here. Feel free to just mix everything together if you prefer - this amount makes two servings, so take about half your noodles lay on some crispy fried onions, your fried dried shrimp topping, and about three tablespoons of that sauce around the sides. Drizzle about two tablespoons of galleon oil all over everything, and garnish with some more scallion to make everything look pretty.

This dish is just like the definition of a great weeknight dish - something awesome to whip up at a moment's notice. Just like a Citron Dondon noodle, be sure to mix everything well before you devour it. And even if you're not doing this, maybe just toss them in your late-night noodles or salads - they'll definitely add a delicious twist to any meal. So, hope you give this a try! Check out the read the link in the description box for detail recipe and subscribe for more Chinese cooking videos.

"WEBVTTKind: captionsLanguage: enso the other week chasm 616 had a great request the Chinese equivalent of a simple whip up dish like pasta yo leo now there'd be dozens of contenders here but you can't go wrong with why young style scallion oil noodles so to get started with scallion oil noodles you need scallion oil awesome ingredient great thing to just have lying around your kitchen dead simple to make slice up a quarter of an onion 10 sprigs of scallions into 2-inch sections and add in a cup and a half of peanut oil up your heat to medium-high and once it starts to bubble lower it to medium-low let that go for about ten minutes and don't be surprised if you accidentally make your apartment smell incredible ten minutes in your onions and scallions should be starting to get crispy and golden brown take them out but don't toss them we'll be adding a few of these crispy onions to our final dish strain the oil and you got some homemade scallion oil now we're doing a wyoming version of this dish that uses dried shrimp not all renditions do this step but the depth a adds just incredible take about 16 dried shrimp mixed with two tablespoons water and two tablespoons Liao Jo aka Shao Shang wine and toss in a knot of scallion for good measure leave that to steam for 10 minutes cooking at the same time as your scallions or frying for maximum time efficiency 10 minutes later take out your shrimp but reserve that soaking liquid that's gonna form the base of our sauce mince up those shrimp give them refry for a minute or two and set those aside for the noodles we're just using some bog-standard Chinese supermarket egg noodles there's really no need to overthink these noodles you could use Japanese Somen noodles or even just angel hair pasta add 80 grams and noodles to some well salted water and boil once your noodles are starting to float add a cup of cool water and once it starts to get back to a heavy simmer your noodles should be perfectly cooked our sauce is also real easy toss in that shrimp soaking liquid from the steam should be about 4 tablespoons 1 tablespoon dark soy sauce for color two tablespoons light soy sauce and a teaspoon of sugar mix it up over medium heat and once it's boiling it's done and we can assemble now we got YouTube thumbnails to make so we're opting for a bit of a fancy presentation here feel free to just mix everything together if you prefer this amount makes two servings so take about half your noodles lay on some your crispy fried onions your fried dried shrimp topping and about three tablespoons of that sauce around the sides now drizzle about two tablespoons that's galleon oil all over everything and garnish with some more scallion to make everything all pretty this is just like the definition of a great weeknight dish and something awesome to whip up at a moment's notice and just like a citron dondon noodle be sure to mix everything well before you devour so let's all know it's a great addition than the kitchen even though if you're not doing this maybe just toss them in your late-night noodles or your salads your wall effort so I hope you give this a try check out the read the link in the description box for detail recipe and subscribe for more Chinese cooking videos youso the other week chasm 616 had a great request the Chinese equivalent of a simple whip up dish like pasta yo leo now there'd be dozens of contenders here but you can't go wrong with why young style scallion oil noodles so to get started with scallion oil noodles you need scallion oil awesome ingredient great thing to just have lying around your kitchen dead simple to make slice up a quarter of an onion 10 sprigs of scallions into 2-inch sections and add in a cup and a half of peanut oil up your heat to medium-high and once it starts to bubble lower it to medium-low let that go for about ten minutes and don't be surprised if you accidentally make your apartment smell incredible ten minutes in your onions and scallions should be starting to get crispy and golden brown take them out but don't toss them we'll be adding a few of these crispy onions to our final dish strain the oil and you got some homemade scallion oil now we're doing a wyoming version of this dish that uses dried shrimp not all renditions do this step but the depth a adds just incredible take about 16 dried shrimp mixed with two tablespoons water and two tablespoons Liao Jo aka Shao Shang wine and toss in a knot of scallion for good measure leave that to steam for 10 minutes cooking at the same time as your scallions or frying for maximum time efficiency 10 minutes later take out your shrimp but reserve that soaking liquid that's gonna form the base of our sauce mince up those shrimp give them refry for a minute or two and set those aside for the noodles we're just using some bog-standard Chinese supermarket egg noodles there's really no need to overthink these noodles you could use Japanese Somen noodles or even just angel hair pasta add 80 grams and noodles to some well salted water and boil once your noodles are starting to float add a cup of cool water and once it starts to get back to a heavy simmer your noodles should be perfectly cooked our sauce is also real easy toss in that shrimp soaking liquid from the steam should be about 4 tablespoons 1 tablespoon dark soy sauce for color two tablespoons light soy sauce and a teaspoon of sugar mix it up over medium heat and once it's boiling it's done and we can assemble now we got YouTube thumbnails to make so we're opting for a bit of a fancy presentation here feel free to just mix everything together if you prefer this amount makes two servings so take about half your noodles lay on some your crispy fried onions your fried dried shrimp topping and about three tablespoons of that sauce around the sides now drizzle about two tablespoons that's galleon oil all over everything and garnish with some more scallion to make everything all pretty this is just like the definition of a great weeknight dish and something awesome to whip up at a moment's notice and just like a citron dondon noodle be sure to mix everything well before you devour so let's all know it's a great addition than the kitchen even though if you're not doing this maybe just toss them in your late-night noodles or your salads your wall effort so I hope you give this a try check out the read the link in the description box for detail recipe and subscribe for more Chinese cooking videos you\n"