Easy Scallion Oil
Ingredients
- 8 oz chinese wheat noodles (or use rice noodles, or spaghetti, or really whatever pasta you have in your pantry)
- 2 tbsp olive oil or other cooking oil
- 4 scallions, sliced thinly into 1-inch segments (both white and green parts)
- 3 cloves garlic, finely chopped
- 1 tbsp sesame seeds
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce (this is optional, for that color)
- 1/2 tsp sugar
Preparation
Cook noodles according to package instructions (should still be chewy and q, don’t overcook them)
Rinse under cold water and set aside
Combine soy sauce and sugar in a small bowl
Over medium heat, heat oil in a wok or saucepan until shimmering
Add scallions and cook, stirring occasionally, until caramelized and fragrant, about 3-4 minutes
Add in chopped garlic and cook for 20 more seconds
Add sesame seeds and let them toast in the remaining oil in the wok
After they start to pop, pour in the soy sauce/sugar mixture and reduce the heat to low (you want to prevent burning while allowing the flavor to slowly infuse into the oil, about 2 minutes)
Spoon into a separate bowl
To serve, add the sauce to the noodles (taste and adjust amount as needed), and toss to coat
Garnish with finely chopped scallion greens or more sesame seeds if desired, and serve with steamed or raw julienned vegetables
