Are you a struggling student and need something cheap to cook? Or perhaps you’re vegan and looking for a quick and easy dish to whip up? My Shanghai scallion oil noodles is your answer to this. Just takes a few ingredients that you should have in your pantry or fridge and scallions. It doesn’t get easier than this.
Instagram: @siasteph / @siaslurps / @siaaroundtheworld
YouTube vid: https://www.youtube.com/watch?v=lFa-guXkZQQ&t=9s

#meiwok
Shanghai Scallion Oil Noodles (serves 2):
– 1 bunch scallions
– 4 tbsp vegetable oil
– 300g fresh wheat noodles of choice
– 2 tbsp dark soy sauce
– 3 tbsp soy sauce
– 2 tsps granulated sugar
  1. Bring a pot of water to a boil and cook the noodles according to packaged directions. Drain, rinse and set aside.
  2. Trim the ends of the scallions. Slice the scallions into 3″ – 4″ segments. From there, thinly julienned the scallions, separating the white part from the green part. Transfer to two bowls or one large serving dish and set aside.
  3. In your wok, begin to heat the 3 tbsp of vegetable oil over medium-high heat. Once hot, add the white parts of the scallions and fry for 2 minutes.
  4. Add the green parts of the scallions to the wok and fry for an additional 5 minutes until browned and crispy. Remove the scallions from the wok and place on top of the cooked noodles. Leave the remaining scallion-infused oil in the wok.
  5. Reduce the heat to medium and add the remaining 1 tbsp of vegetable oil to the pan. Add in the soy sauce, dark soy sauce and sugar to the wok and lift it above the heating element and swirl until the sugar is dissolved.
  6. Pour atop of the noodles and toss with chopsticks. Serve immediately.
May be an image of chow mein