20 Minute SIMPLE, DELICIOUS Chinese Noodle Recipe! Scallion Oil Noodles(葱油面)
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- Опубликовано: 16 окт 2024
- This is a SUPER simple yet delicious Chinese noodle recipe anyone can make called scallion oil noodles.
Ingredients:
3 tbsp Light Soy Sauce
3 tbsp dark soy sauce
1tbsp sugar
2 cups julienned scallions
1/2 cup cooking oil
Any amount or type of noodles, preferable shanghai thin noodles.
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For anyone who wants the recipe in text form:
~~Prepare the scallion oil:~~
1:56 Clean and dry scallions; Cut the scallions into 3 inch long segments
2:16 1/2 Cup of (canola) oil into a pan at low heat
2:29 Add scallions into pan with oil; Check scallions every five minutes and turn them if necessary
5:43 When scallions turn dark brown and crispy, remove half of them from the oil and dry them on a napkin (they will be used later)
6:03 In a bowl, mix 3 Tablespoons of light soy sauce with 3 Tablespoons of dark soy sauce; Add the soy sauce into the simmering oil, and mix into it 1 Tablespoon of sugar
6:28 Let the scallions, oil, soy sauce, and sugar continue to heat until it starts to boil, at which point it is done
~~Prepare the noodles:~~
6:35 Cook the noodles in boiled water until the noodles are cooked al dente; Afterwards, strain the noodles
6:53 Run noodles under water to ensure that the noodles do not stick together
~~Plate the dish:~~
7:00 Place the noodles onto a plate and scoop the oil mixture and fried scallions onto the top
7:39 Place the dry, fried scallions that were set aside onto the top; If there are any finely sliced, green scallions, place those on top
8:52 Mix together the dish
12:23 "Add the Hot Oil"
Serve and enjoy!
I appreciate how you took the time to write that out :3
Thank you so much for your lovely efforts.
Thx
You are amazing thank you
I have a very similiar recipe, but instead of scallions, I fry shallots. :)
Try this people:
3 bulbs of scallions, finely chopped
1 cup of oil, or more if you want
Fry it till it's golden brown, don't burn it!
To mix in with the noodles:
Light and dark soy sauce to taste. Add a little oyster sauce (optional).
Very importantly, add WHITE pepper (not black). The white pepper will take the flavour to the next level.
You can eat the oil and the fried shallots. :)
Go with your favourite meat.
ok, so I've just had a Mike cooking marathon and I think I've watched them all. i gotta say my favorite video was the one when you made the scallion pancakes... your reactions and comments where hilarious! thank you so much for making all these videos I really enjoyed watching them.
ps you and Dan should have a cook off!!
Omg a recipe where I have all the ingredients already? Totally making this for dinner tonight!
eta: a few hours later... love it! I didn't have the Hong Kong noodles so I just used Thai rice noodles I had, and I had a bag of julienned broccoli, carrot, and red cabbage so I decided to throw in some of that at the end (but only after I tried the "original" first!). Loved it as is I just needed something a bit heartier after a long day, hence the extra veg. ngl I was half tempted to try the fried egg idea too cause I got a craving for eggs. Another day!
Oooooo I never thought I'd adding a fried egg. Could make this similar to Korean bimbimbap
My hubby watches your channel all the time and he got me into it with this video! I watched it several weeks ago and today I finally made this for our lunch and we both love it!!! I just wish I had bought some chopsticks to get the full experience! :) thumbs up on this one!!
FIRST!!
+Strictly Dumpling LAST! xD
+Strictly Dumpling Do you guys ever eat Mai Fun noodles? Are these similar?
Lol! cheater!!
+Strictly Dumpling I tried with just the scallion oil, and found that it's too oil heavy for me, sorry. I'm going to try to thicken it into a sauce, then add chillies.
I agree, tasted good but I felt sick afterwards.
I cut the spring onion really fine... Then fry it with peanut oil in medium heat for 10 mins. So that all the spring onion become really crispy and you can mix with the noodle really well.
judging from your comment and picture, you must be one hell of a butler. ;)
+Solaris Yoshimitsu Zephyr Iero XD!!!
+Jamaica Wong That sounds really good!
+boundless Thanks! :) There are only few things I do differently from Mike's recipes:1.I keep as much as white bit of the spring onion as possible. The oil will be naturally sweet(it kinda have that caramelized onion sweetness) so no extra sugar is needed. 2.I use peanut oil as it have more aroma(unless you are allergic to it, I will suggest purified coconut oil) 3.I prefer sweet soya sauce which is sweeter and darker than regular light soya sauce. So I don’t have to mix light and dark soya sauce. 4. By cutting the spring onion really fine, it cooks faster... But you have to stir every 2-3 mins so it won’t burn. (You are literally deep frying those spring onion in hot oil). 5.To add a little bit of fun to it, I will usually add some fine chopped garlic at the last 1-2 mins of frying. (Don’t add the garlic too early as they burn!).
Jamaica Wong Awesome! Will definitely give it a try. And the garlic is a really good addition. I love garlic :) Thanks for the detailed recipe!!
thank you Mikey Chen for opening my eyes to a whole buncha different types of chinese dishes
This is real Chinese home cooking. I love your channel dude!
Mike, thank you, thank you, thank you!!! This meal is awesome & all my friends and family really enjoy it. thank you again.
okay so i made this and i LOVED IT
check this out, to anyone looking to make this and can't find shanghai noodles, look up his "biang biang noodles" recipe, and make them homemade. rll out the dough and fold them over, with flour in between the layers and cut them to your desired length and boil.
you won't be disappointed.
my only regret is that i didn't have enough scallions left over to add. definitely gonna make again :D
Just made this. Ended up using lo mein noodles, and they worked well. It's absolutely delicious, especially with the fried egg on top. Thank you!
So easy to make and do delicious. My family loved these. Hasidic Jewish fan #1 ☝🏼
I'm with Mike. Spicy makes everything better!
Made this last night and it was really good! Even good cold as leftovers.
Oh⋯⋯I love it. I put a fried egg and XO sauce
Thanks Strictly Dumpling! I just made this for dinner tonight and it was fan-freaking-tastic!
So it's 8:00 am in the UK and I'm thinking I'm gonna walk downstairs and make this for breakfast
same here
I had it tonight. Simply amazing. Thanks a lot!
Will try your Biang Biang mian very soon. I went to Xi'An twice while I was living in China and it's a favorite. Can't wait to try making those noodles!
i just finished eating 2 mintues ago, but it made me hungry again ^^ i'm gonna have to try this recipe! thanks!
omg i need this in my life!! this makes me happy just watching this!!!
This really looks good. I love green onion as matter fact we iraqi eat them as is or with rice, bread, burghel with anything. I must have have them in my fridge. I will try this recipe :) Thanks for sharing
This recipe is amazing. Way to go guys.
Chinese version of aglio olio
i think this channel is going to change my life :)
My mom visited China recently and fell in love with some of the street foods including what she described as "spicy roasted potatoes" or something along those lines. Have you any idea what this could be? I'm not sure where exactly she had this but I'd love to see you prepare this dish. I love your channel and look forward to making these noodles for my mom tomorrow.
+xianbc I'm in Australia & we don't have scallions. I googled it and people say they are spring onions, other people say they are shallots, some say they are both. In the end, I just got a spring onion aka shallot "bunch" from the local supermarket. It looks exactly the same as what they use on this video & tastes amazing!
Nicely done recipe. Thank you Mike and Dan.
Making this right now! I first wok fried chicken thighs with a pinch of 5 spice and then I added some veggies as well!
WOW! One thing I'm starting to learn is that people should never watch your videos on an empty stomach! This looked so good my stomach started to growl. Now I'll have to get a good stock of these ingredients so I can make this for lunch. Can't wait to try it!
It looks AMAZING, i'm definitely going to try them.
it is good to see you back togher again
I love scallions... will have to try this recipe, thanks!!
Dan's cheekbones, tho.
+Ana G. Dans cheekbones + his yellow wig
Guess what I have for dinner right now? Easy recipe, and soooooooooooooo good. Thank you so much. Love your videos! :)
My mom makes a dressing oil similar to this but she uses canola oil, fish sauce, shallot and lime juice.
I like simple recipes like this. Please post some more recipes like these please.
I added chili garlic oil at the end and way upped the scallions. So good. I'm going to make popcorn with it next.
Looks amazing Mike!
I made this tonight...it was so oily, but I couldn't stop eating it, for it was so delicious...I keep this in my "once in while" bag =)
I need to stop watching these vlogs at night time !! I am so hungry now :( but tomorrow this just may be my dinner :)
I made this dish tonight and it was fabulous. The hubby didn't feel well afterwards. I think it was too much oil for him but I loved it.
Going to try this with fermented shrimp and garlic added...thanks for the vid!
Like how humble you are ☺️
I've gotta try this myself. Thanks for the tip Mike.
I tried it, it was ok. But your biang biang noodle recipe is still my favorite.. Can't beat that. And yes you definitely need chilli oil with this dish..
The one in the collared shirt reminds me of Jackie Chan when he was younger. I know I know, off topic!!
Scallions and pasta are my favorite so I'm DEFINITELY making this any day now❣️❣️ thanks guys
Hey man. I have seen one of your videos a long time ago (The Las Vegas buffet Bacch video) but didn't get to see how amazing your channel except now.
I have to say my favorite now is the Hong Kong Crispy Goose one. It made me want to go there and taste it.
The way you describe food is amazing as well. Why don't you have your own show? lol
I subbed
And thank you for making these videos :)
I had a dream about you making a spicy wonton recipe video. I wake up to a new recipe video. yaayy:)
i really love the way mikey compliment the food like "How pretty you are" "soo pretty" lol
I THINK THEY ARE BOTH ADORABLE!!!!!
That looks so delicious.
good to see you guys again ,just an fyi canola oil is a gmo product
i will give this a try and what about washing the scallions like 15 or 20 minutes ahead of time because when you buy them aren't they diry when they are in the store from people touching them also i really enjoy watching you video's i hope you continue making there simple chinese video's.
Great... just great. I watched this video while I was hungry cause I thought I could resist craving what you guys were gonna make.......... *_BIG MISTAKE_*....
Couldn't find Shanghai noodles in my local Asian (Korean) market, so I used frozen Yakisoba noodles that I submerged FROZEN in boiling water for 3 minutes and they were perfect. (I discarded the seasoning packets that were in the package). The weight of the package was 16 plus ounces and was listed as enough for 3 servings. I used just two of the presealed portions and I would say if you weren't going to eat anything else that amount was a bit skimpy. Using the entire package contents would have been perfect.
Used 4 tbsp of Kikkoman Lite Soy Sauce, a few shakes of Maggi and about 1 1/2 tsp. of Indonesian Sweet Soy Sauce (Kecap Manis). Was afraid that any more soy sauce would be too salty. Honestly, the sauce was perfect. Added ground toasted sesame seeds to top. Next time I will add some bits of pork (don't yell at me - precooked boneless spareribs from my local Asian buffet). These are definitely a do over!
Looks really good!
I feel like what Dan meant by “too much going on” was that the hot oil maybe complicated the flavor. The flavor profile was meant to be the noodles, the soy sauce, and the scallions. The additional notes brought by the hot oil throws them, while maybe not off balance, into a different balance which is more intense than it was originally meant to be.
I love kicking things up a notch, so I think Mike has a good point in bringing food to the next level. But I also love subtle flavors, so I think Dan has an equally good point in wanting to leave it more simple.
Sometimes, you want a crazy party-in-your-mouth kind of drink. Sometimes, you just want a quiet cup of tea.
Whoa! This looks like the green onion noodles I order at the Shanghai dumpling shop near me.
Quick question, cause this recipe looks AMAZING and I want it in my mouth -like- YESTERDAY: Do you have a preferred brand of Shanghai style noodles? If not, what should I really be looking for when seeking this type of noodle, since a lot of white people stores carry 'asian noodles' but they're really just rice based spaghetti and are often dry boxed and don't really compare to the Good Stuff (TM).
haha Dan's facial expressions are hilarious!
I just made this and it was amazing!
Looks yummy! Can you do a video on how to properly use chopsticks?
this dish was tailor made for me! wow!
This is really good. Try it and u will not regret it.
Amazing. And very similar to aglio e olio.
I will be making this tonight. We will pick up a few sushi rolls to go and slam these noodles with them. May be an odd combo with sushi but for some reason sounds good. Thanks for another good vid. I'm a hot oil specialist and will spice these bad boys up with extra heat. Some of my favorite dishes are simple with few ingredients. Let the food speak for itself as they say.
surprised n happy to see u mr. chang ...this is really beyond science :D
Eyyyyy that's pretty good!
No chilli or chilli oil? When you think you know these guys!?!? Lol then Mikey says "HOT OIL TIME!!!" 😆
I came to watch the food being made but I saw your friend and his delicious looking dimples and forgot about your recipe. Time to rewind and pay attention to the food this time 😂
I just cooked it and its super tasty. Tastes a lot like the things i had in Shanghai ^-^
Every damn time i watch mikey's food videos i get hungry... xD
Nice dan the man is here!
I really gonna do this tomorrow ... I just need to go out and buy the noodles!
Exaaaaactly.
Hi from Sydney
That looks awesome! Do you think it would work w udon?
Need to make a hot oil noodle recipe for Mike!
A vegetarian dish on strictly dumpling?! :O I can get used to that! I wanna make more Chinese dishes but since I don't eat meat or fish it's really hard to find authentic recipes. Would appreciate it if you'd do more of the like :)
+Raquel Fernandez Agreeeeed! :)
yes!
+Raquel Fernandez I add pork oil for more favour for my scallion oil, which is the traditional way, but only vege oil will also work
+Raquel Fernandez You should check out his eggs and tomato stir-fri. It's amazing.
Raquel Fernandez they will tell you that you can substitute vegetables for meat in any dish and it is still authentic.
Drooling!
Hi Mike, I start to put hot oil on lots of things and when I do I think of :)
We call Scallions Shallots in Australia. I love how there is so many different names for food around the world.
We call them spring onions, Shallots in NZ is onion root, or baby onions
+Cloud Nine In Sydney we also call the root onion Shallots also. I really don't know why sometimes it's spring onion, other times it scallions or shallots? Because Sydney has so many cultures living here, the name changes so often. But if you go into the major supermarkets like Woolworths or Coles its shallots.
nice seeing Dan again :-)
Whoa! I didn't know this sauce was an actual thing, I've been making it to drizzle over my rice when I have nothing to eat/feeling lazy lol
Whats the brand name of the noodles you used?
question, can you use Biang-biang noodles for this recipe?
and can you use leeks?
i wasn't able to go do my normal grocery shopping so i got some things but lacked others and won't be able to get out until next month (i have a guaranteed ride once a month so) i need to know, because otherwise that leek is gonna go to waste and i don't want that.
I love all kinds of onions, so I wonder if you can add or substitute leeks, shallots or vidalia's? Or would that be too non-canon?
watching these two guys talk about food reminds of the valet scene from key and peele
Measuring?! That's not the Asian way lol.
That's true. This is the easy way for beginner and western audiences to understand.
So funny 😂 this guys just got a .....oh ..just so cute and funny 😄😄😄😄
MY GOD you guys make me wanna go and make a bucket of these noodles....then devour it all XD
6:12 I started singing that Mary Poppins song, ngl, you know which one I'm talking about
Really Dan too much flavor thats like too much money.
you are wonderful! I'm waiting for the next video in your channel ( Beyond science ) I love its topics👍 , but could u insert subtitles to your next video please? coz it's hard to me sometimes to understand what u say , coz I don't know much English and thank you✌
Hey mike can i use just dark soy sauce? Thanks!
Mo scallions, mo betta
How about udon noodles, Mike? The korean market by me doesn't have a lot of chinese or japanese specific stuff.
You can. Just make sure you drain the noodle but do not wash them in cold water. So the starch on top of udon that will absorb all the oil and flavor won't get wash off!
Can you do this with shallots or other herbs?
Dan is very handsome. Perfect cheekbones.
Thats Pretty Neat
Love watching the two of you cooking together. What ever happened to Dan? Did he get married?
Broooo! Yoooo! Duuuude!