Scallion Oil Noodles (파기름 국수)
A scallion oil noodle recipe that pairs perfectly with Shanghai-style Hongshao Rou.
📝 Editor's Notes
Scallion Oil Noodles boast an incredible aroma of scallions and are a fantastic side dish to Shanghai-style Hongshao Rou.
The savory yet sweet soy sauce combined with fragrant scallion oil creates an addictive flavor that you won't forget.
The cooking process isn't complicated, making it easy for beginner cooks.
It's especially great for singles or newlyweds when entertaining guests, offering a special meal.
Highly recommended as a light but satisfying dish for a warm spring day or a cool summer evening.
🛒 Ingredient Tips
The key ingredient for these Scallion Oil Noodles is 'scallions.' Choose fresh, vibrant green scallions.
Look for firm stalks that aren't too thick, with no withered parts and a vivid green color.
For garlic, using whole cloves and crushing them just before cooking provides a much richer aroma.
It's better to buy whole, unpeeled garlic and prepare it right before use.
For ginger, slice it with the skin on; the skin contains many nutrients, so wash it thoroughly and use it as is.
For medium-thick noodles, it's crucial to follow the manufacturer's recommended cooking time to achieve a chewy texture.
🥘 Ingredients
👨🍳 Cooking Points
The most important cooking point is the process of making the scallion oil.
First, when frying the aromatic vegetables (white part of scallions, garlic, ginger), you must fry them slowly over low heat until they turn golden brown.
Frying them over high heat will burn them quickly and result in a bitter taste, so taking about 10 minutes to fully extract the aroma is key.
Second, the crispy scallion garnish should also be fried gently over low heat to preserve its crisp and savory flavor.
Remove them as soon as they turn golden to prevent burning.
Third, when mixing the noodles, use a 1:1 ratio of oil to sauce as a baseline, but always taste and adjust to your preference. This is the crucial point!
You need the flexibility to add more oil if it's too thick, or more sauce if it's too bland.
👨🍳 Directions
Prepare the ingredients: slice the green parts of the scallions into 2-3 inch (5-7 cm) pieces, remove the stems from the garlic and crush them, and slice the ginger (with skin on). (It's okay to roughly prepare the aromatic ingredients.)
Pour 100ml of oil into a pan. Add the white parts of the scallions, prepared ginger, and crushed garlic. Fry over low heat until golden brown to make scallion oil. Remove them as soon as they turn golden brown to prevent bitterness.
In the scallion oil (after removing the aromatics), add the sliced green parts of the scallions and fry slowly over low heat to make crispy scallion garnish. Remove them once golden brown.
In the same pan (after removing the crispy scallions), add 2 tbsp of sugar, 1 tbsp of dark soy sauce (노추), and 4 tbsp of regular soy sauce. Simmer until the sugar dissolves to create the sauce.
Use the remaining scallion oil to fry an egg.
Cook the medium-thick noodles according to the manufacturer's instructions.
In a noodle bowl, add the crispy scallion oil and sauce in a 1:1 ratio. Add the cooked noodles and mix well. If it's too thick, add more oil; if it's too bland, add more sauce to adjust the taste and consistency.
Top the mixed noodles with the crispy scallion garnish and fried egg. Your Scallion Oil Noodles are now complete.
💡 Tips
When making scallion oil, remove the aromatic vegetables as soon as they turn golden brown to prevent them from burning and becoming bitter.
When mixing the noodles, start with a 1:1 ratio of scallion oil and sauce, then adjust the taste by adding more oil or sauce according to your preference.
Scallion oil noodles are a special dish that can be easily made for guests, perfect for singles or newlyweds.
📦 Storage & Reuse
It's best to eat the finished Scallion Oil Noodles immediately, as the noodles tend to get soggy.
However, if you have leftovers, it's a good idea to store the noodles and sauce separately.
The scallion oil and sauce can be stored in an airtight container in the refrigerator for about a week.
Cooked noodles should be thoroughly drained and stored in an airtight container in the refrigerator, to be consumed within 1-2 days.
To reheat, briefly blanch the noodles or microwave them, then mix with the scallion oil and sauce.
The crispy scallion garnish can be stored in an airtight container at room temperature to maintain its crispiness.
🥢 Who This Is For
These Scallion Oil Noodles are especially recommended for singles or newlyweds who want to enjoy a delicious meal even with a busy schedule.
They are also great for anyone looking for a unique delicacy.
When entertaining guests, pairing them with Hongshao Rou as the main dish will create an even richer dining experience.
They also go well with a light dumpling soup or a refreshing fish cake soup, or simply with pickled radish or white kimchi.
Enjoy them with a cold beer or a warm tea.
🔥 Nutrition Info
One serving of these Scallion Oil Noodles is estimated to be approximately 500-600 kcal.
You can expect about 70-80g of carbohydrates from the medium-thick noodles, 25-35g of fat from the scallion oil and egg, and 15-20g of protein from the egg and soy sauce.
Scallions, garlic, and ginger provide vitamins, minerals, and antioxidants, helping to boost immunity.
In particular, scallions are rich in vitamin K and folate, and garlic is known for its allicin content, which is beneficial for blood circulation.
However, due to the soy sauce and dark soy sauce (노추), the sodium content can be high, so those who prefer a lighter taste should adjust the amount of soy sauce.
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