Caramelized-Scallion Noodles

By Francis Lam

Caramelized-Scallion Noodles
Gentl and Hyers for The New York Times. Food stylist: Frances Boswell. Prop stylist: Amy Wilson.
Total Time
20 minutes
Rating
4(1,018)
Comments
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The key here is the scallion dressing for the noodles and the bit of oyster sauce you drizzle on for depth and umami. Feel free to substitute in any meats, fish, tofu or vegetables you like for the toppings; this is just a template for any number of quick, delicious meals.  

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Ingredients

Yield:2 servings
  • Salt
  • 6ounces Chinese broccoli (or other cooking greens), cut into 2-inch pieces
  • 10ounces fresh noodles (or 6 ounces dry pasta)
  • 6tablespoons caramelized-scallion sauce (see recipe), or to taste
  • 3 to 4ounces cooked chicken, ham, tofu, mushrooms or whatever meaty thing you like, sliced, warm
  • 2soft-boiled eggs, halved
  • Oyster sauce, to taste
  • Soy sauce, to taste
  • Raw ginger or spicy pickles of your choice, julienne, for garnish
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Bring a pot of water to boil, and salt it well. Cook the Chinese broccoli until tender, about 4 minutes. Scoop the greens out with a skimmer, and dry well. Keep the water boiling.

  2. Step 2

    Cook the noodles according to the package directions. As soon as they’re drained, return them to the empty pot, off heat, and dress them with 6 tablespoons of the caramelized-scallion sauce, or to taste. Season with salt, if desired.

  3. Step 3

    Divide the noodles into bowls, and top with the Chinese broccoli, the chicken (or whatever protein you choose) and the eggs. Drizzle oyster sauce on the Chinese broccoli, and season the eggs with a few drops of soy sauce. Top with a few pinches of julienne ginger or pickles, and serve immediately.

Ratings

4 out of 5
1,018 user ratings
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Comments

cgg

I am clueless about noodles. Are these regular Italian noodles, or are they some kind of Asian noodle? Thanks.

Max

In Shanghai we have a common dish called 葱油拌面 (cong you ban mian),w hich is scallion oil noodles. The scallion is chopped into short strips rather than pureed, and the scallion is fried until brown and crispy. After that, we set the scallion aside and add a mix of dark soy sauce, light soy sauce, and some sugar to the oil, and cook it down (common technique in Chinese cooking). This produces a very flavorful and concentrated sauce--1 spoonful is enough for ~2 servings of noodles.

C

Maybe "shiitake"?

Zach

This was so good. I made the sauce as-is. I used chicken sausage as the meat. I topped it off with some siracha to give it some heat. I used gluten free fettuccine as that is what I had on hand. Would make again!

DrMimzz

This is very good. I used ''Max'' suggestion below which detailed how to make the sauce in the Shanghai fashion, It was utterly delicious, thank you so much Max. That change to the way of making the sauce is what elevates the dish from a 4 star to a 5. And I topped it with the crispy fried scallions.

mary brown

Use Frances Lam's Ginger Scallion sauce with this

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