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Scallion oil noodles

From Wok & Kin.

Ingredients

• 500 mL oil
• 2 slices of ginger
• 300 g scallion ( 1 bundle)
• 50 g red shallot
• 4 tbsp light soy sauce
• 3 tbsp dark soy sauce
• 2 tsp sugar
• noodles

Optional additional aromatics to try:

• Star anise
• Coriander roots and/or seeds
• Bay leaves
• Allspice

Method

For the oil:

1. Cut the scallions into 10 cm segments. Separate the whites from the greens.
2. Use a cleaver to gently slap the scallion whites.
3. Slice the shallots.
4. Pour oil into a wok or pan and add the scallion whites, shallots, and ginger in. Brink the heat up to medium.
5. Let the aromatics gently fry for 3 minutes or until golden, then turn off the heat and use chopsticks to remove them from the oil and discard.
6. Add the scallion greens. Fry for 3 minutes or until they start to change color, then use chopsticks to remove them from the pan. These can be saved for garnish.
7. Transfer the oil to a heatproof jar or container. Use it for any future savory recipes.

For the soy sauce:

1. Combine light and dark soy sauce and sugar in a pan and turn the heat to medium-low. Let simmer for 20 seconds, then transfer to a heatproof jar or container.

Assembly:

1. Add 2 tbsp of the scallion oil and 1.5 tbsp of the soy sauce to a bowl.
2. Add noodles to the bowl and stir until the sauce and oil evenly coat the noodles.
3. Garnish with fried or fresh scallions, or lightly fried greens or mushrooms.