Scallion Oil Noodles

Drunken scallion oil noodles with liáng pí rice noodles

There’s just something special about simple food that’s sweet, salty, slightly greasy, and loaded with carbs. This recipe puts a spin on the traditional Chinese scallion oil noodles with an additional ingredient—mirin—for an extra flavor dimension. Mirin is a sweet Japanese rice wine, and it’s used for teriyaki sauce and various marinades. Once the alcohol evaporates off, you’re left with a sweet, umami flavor! Scallion oil noodles are typically made with thin Chinese wheat noodles, but I’ve found that my favorite is with fresh wide rice noodles, like the ones in the picture above. Feel free to experiment!

I originally devised the recipe USC CASA’s virtual Cutthroat Kitchen Competition—living proof that this recipe can be started, finished, and plated within 25 minutes with time to spare to eat spoonfuls of wasabi and do pushups off dares in between (iykyk).

Drunken Scallion Oil Noodles
Prep Time: 10 mins
Cook Time: 10 mins
Yield: 6 servings

Ingredients

• 12 oz Chinese wheat noodles, dry (if using cooked noodles, use about 6 cups)
• 2-4 tbsp vegetable oil
• 6 stalks scallion
• 2 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tsp sugar
• 1 tbsp mirin (if not using mirin, add an extra tsp sugar)
  
  

Directions

1. If your noodles arent cooked already, boil a pot of water and cook according to packaging until al dente (this can take as short as 3 minutes for some types of asian noodles).
2. Slice scallions into 2-3-inch long chunks, then julienne them by slicing lengthwise.
3. Heat oil in a large wok over medium heat. Add in the white part of the scallion first, then add the green parts 1 minute later.
4. Toss frequently until they turn golden brown, then strain the scallions out and set aside in a bowl.
5. Turn the heat down low. Add the soy sauces and sugar. Let the mixture bubble for 1-2 minutes until it reduces slightly, then add your cooked noodles.
6. Toss the noodles until the soy sauce mixture is evenly distributed and fully absorbed. Add mirin and toss until the remaining liquid has evaporated. (Taste the noodles now, and add more soy sauce or sugar to taste if needed)
7. Add in half of the fried scallions and combine with the noodles. Transfer to a serving platter, top with the remaining scallions, and enjoy!