Scallion Oil Noodles Recipes

SCALLION-OIL NOODLES

Scallion-Oil Noodles image

Save the flavorful oil left over from cooking the scallions to use in dressings and for drizzling over dumplings or poached fish.

Provided by Lisa Cheng Smith

Categories Bon Appétit Dinner Lunch Lunar New Year Noodle Green Onion/Scallion Soy Vegetarian Vegan Dairy Free Peanut Free Tree Nut Free Kid-Friendly

Yield 8 regular or 16 small servings

Number Of Ingredients 5

Ingredients

10 scallions
¾ cup grapeseed or vegetable oil
1 lb. fresh Shanghai or lo mein noodles or dried lo mein noodles
½ cup soy paste
2 Tbsp. soy sauce

Steps:

Cut scallions crosswise into thirds, separating dark green parts from white and pale green parts. Slice lengthwise into very thin strips, keeping dark green and white parts separate.
Pour oil into a cold large wok or high-sided skillet. Add white parts of scallions to oil and set over medium-low. Cook until oil starts to bubble, about 5 minutes. Add dark green parts of scallions and stir to combine. Cook, stirring occasionally, until scallions are crisped and deep golden brown, 20-30 minutes. Do not rush this; slow, gradual browning as the liquid in the scallions evaporates will yield the best flavor.
Using a spider or slotted spoon, transfer scallions to paper towels to drain. Let scallions and oil cool. Pour oil through a fine-mesh sieve into an airtight container; discard solids. Cover and chill scallion oil until ready to use.
Cook noodles in a large pot of boiling water according to manufacturer's directions, adding 1 Tbsp. reserved scallion oil to the cooking water when you add the noodles. Drain noodles, reserving ½ cup cooking liquid, and return to pot. Add ½ cup scallion oil and toss to coat. Add soy paste and toss to combine. Add soy sauce and toss again, adding cooking liquid as needed to loosen sauce.
Transfer noodles to a bowl or platter and top with three-fourths of crispy scallions. Serve with remaining scallions in a small bowl alongside.
Do Ahead: Scallions can be fried 1 day ahead. Keep scallion oil chilled; store scallions between layers of paper towels in an airtight container at room temperature.

SCALLION OIL

Scallion Oil image

Provided by Food Network

Yield about 1 cup

Number Of Ingredients 3

Ingredients

2 bunches fresh green scallions
1 tablespoon salt
1 cup neutral flavor vegetable oil such as canola or safflower

Steps:

Wash and trim scallions. Bring large pot of water to a boil. Have a large bowl of ice water nearby. When water boils, add salt, when it comes back to the boil, drop in half of the scallions and blanch for 10 seconds. Remove scallions from water with tongs and drop in ice bath. Plunge remaining scallions for 10 seconds and drop into ice water. When scallions are thoroughly chilled, drain them and squeeze dry. Roughly chop the blanched scallions. Place scallions in blender. Add 1/4 cup oil. Puree scallions, stopping frequently to scrape down sides of blender, until coarsely pureed. Add rest of oil and whirl until well blended. Pour mixture through a coarse sieve into a bowl, then pass again through a fine sieve. Use as garnish. Will hold 2 to 3 days.
Make sure to choose very fresh, very green scallions for the best flavor and color.

NOODLE SALAD WITH CHICKEN AND CHILE-SCALLION OIL

Noodle Salad With Chicken and Chile-Scallion Oil image

This spicy, crunchy, and refreshing noodle salad will make any weeknight better, and is a great way to use up leftover roast chicken.

Provided by Bon Appétit Test Kitchen

Categories Salad Chicken Quick & Easy Lunch Noodle Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 19

Ingredients

Chile-Scallion Oil:
2 scallions, thinly sliced
2 garlic cloves, thinly sliced
2 star anise pods
2 tablespoons crushed red pepper flakes
1 tablespoon chopped fresh ginger
1 teaspoon Sichuan peppercorns
1/2 cup vegetable oil
Noodles and assembly:
6 ounces Japanese wheat noodles (such as ramen, somen, or udon)
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons sugar
1 teaspoon toasted sesame oil
2 cups shredded cooked chicken
2 scallions, thinly sliced
1/2 large English hothouse cucumber, halved lengthwise, thinly sliced
4 radishes, trimmed, thinly sliced
1 cup cilantro leaves or any sprout

Steps:

For chile-scallion oil:
Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar.
DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.
For noodles and assembly:
Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible.
Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.
DO AHEAD: Noodles can be cooked the night before. Toss with 1 teaspoon oil; cover and chill. Store noodles with chicken; store vegetables and dressing separately.

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