Taiwanese Scallion Oil Noodles (葱油拌面)

Heat up a wok with the cooking oil until it begins to smoke. Add the scallion and stir continuously with the spatula until the scallion is aromatic and becomes moderately burned . (This process will release the full fragrance of the scallion and infuses the scallion oil with the intense aroma.) Set aside the scallion oil.

Heat up a pot of water until it boils. Cook the fresh noodles al dente . The noodles should be cooked through but still somewhat firm and springy. Drain the noodles and transfer into a serving bowl.

Add the scallion oil, oyster sauce, and soy sauce into the noodles. Using a pair of chopsticks, toss the noodles to blend well with the scallion oil and seasoning sauces. Serve immediately.

Cook’s Notes:

I used Taiwanese fresh noodles (as pictured above). It’s labeled as Fresh Shanghai Noodles or Fresh Noodles. In Chinese, it’s called “阳春面.”

If you’re health-conscious, use less oil (2 – 2 1/2 tablespoons). The noodle tastes the best with 3 tablespoons scallion oil.