Discovering a Gem
Today, we’re unraveling the magic behind Shanghai-style scallion noodles, a dish that’s both swift in its making and a treat to the taste buds. Known locally as 葱油拌面 (cong you ban mian), it’s not just a culinary quickie but also sits pretty on our adored delicacies roster.
On a culinary exploration in Beijing, we stumbled upon this dish at the renowned Shanghainese dining spot “Shanghai Min” (Xiao Nan Guo / 小南国). Its appetizing image alone was a magnet. The experience? Instant enamor! The desire to recreate and spread the love for this dish was undeniable. Surprisingly, the culinary journey to perfection was effortless. While the restaurant variant had a pork twist, our rendition embraces the vegetarians.
A heads-up for the brave hearts: the sauce has a potent scallion-soy infusion. A gentle drizzle over your noodle portion is enough, reserving the rest for another day’s craving!
The Crispness of Scallions: The Showstopper
The shining star in this noodle bowl is undoubtedly the crisply fried scallions. Post-washing, ensure the scallions are patted completely dry to avoid oil splashes during frying. Mastery in julienned scallions — by neatly chopping them to optimal lengths and slicing them into slender strips — promises that irresistible crunch in every bite.
- 1/3 cup oil
- 8 ounces scallions (well-dried post-wash, and finely julienned)
- 3 tablespoons dark soy sauce
- 3 tablespoons light soy sauce
- 4 teaspoons sugar
- 1 pound Chinese white noodles (cook to perfection)
- For the pork enthusiasts: add 1 cup (150g) ground pork, an extra 3 tablespoons oil (45 ml), and another 1/2 cup (50g) of finely chopped scallion
- On medium flame, warm the oil in your wok, ushering in the scallions for a gentle fry. As they embrace a golden hue, escort them out and set aside.
- In the aromatic oil, introduce both soy sauces and sugar. On a gentle flame, let them mingle for about two minutes till bubbles form.
- To weave in the pork magic, sizzle the ground pork on high flame using 3 tablespoons of oil. Infuse the mix with 1/2 cup of chopped scallions, seasoning with a hint of salt.
- Catering to six, portion the noodles, initiating the seasoning with a modest tablespoon of the robust sauce. Adjust to suit your palette. If pork’s in your playbook, crown the noodles with the pork-scallion mix and a sprinkle of the set-aside golden scallions.
- Mix, relish, and repeat!
This dish’s nutritional value doesn’t factor in the optional pork flair! Also, pairing these noodles with a side of steamed greens can offer a balance of flavor and nutrition. Enjoy the culinary trip to Shanghai from the comfort of your home!