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Scallion Oil Noodles
One of our signature dishes and our favorite way to use Taiwanese soy paste (also known as thick soy sauce). Simple ingredients, some patience, and a little bit of technique go a long way in this crowd-pleasing noodle dish. This recipe been served at Win Son Bakery and featured in Bon Appetit. This is related to the Shanghainese version of this dish, where dark and light soy sauces are cooked with sugar to make the sauce. In the Taiwanese version, soy paste replaces the soy sauce, making this a cinch to assemble. One caveat - noodles absorb sauce quickly, so mix this right before you serve it.
Scallion Oil Noodles
- 10 scallions
- 3/4 cup vegetable oil (as high quality as you have, I recommend a cold-pressed grapeseed)
- 1 lb. fresh noodles (alkaline if available)
- 1/4 c soy paste (our favorite for this recipe is the Soy Paste with Glutinous Rice Paste)
- Cut scallions crosswise into thirds, separating dark green parts from white and pale green parts. Slice lengthwise into very thin strips, keeping dark green and white parts separate.
- Pour oil into a cold large wok. Add white parts of scallions to oil and set over medium-low. Cook until oil starts to bubble, about 5 minutes. Add dark green parts of scallions and stir to combine. Cook, stirring occasionally, until scallions are crisped and olive-colored, 20–30 minutes. Do not rush this; slow, gradual browning as the liquid in the scallions evaporates will yield the best flavor.
- Using a spider or slotted spoon, transfer scallions to paper towels to drain. Let scallions and oil cool. Pour oil through a fine-mesh sieve into an airtight container; discard solids. Cover and chill scallion oil until ready to use.
- Cook noodles in a large pot of boiling water according to manufacturer’s directions. Drain noodles, toss with a small amount of vegetable oil if you won’t be assembling and serving the dish immediately. Just before serving, gradually add 1/2 c of scallion oil, soy paste, and toss. Taste as you go and adjust seasoning as necessary - all noodles absorb sauces differently.
- Transfer noodles to individual serving bowls and top with a handful of crispy scallions. Serve immediately. Add blanched green vegetables, like boy chow or spinach, and a fried egg to round out the meal.
Scallions can be fried 1 day ahead. Keep scallion oil chilled; store scallions between layers of paper towels in an airtight container at room temperature.