noodle with green onion infused oil

by Chen

There are dozens of flavored oil in the supermarket: walnut oil, garlic oil, and a common one, sesame oil. What is green onion infused oil? Doesn’t it sound odd?

Green onion is one of the most beloved ingredients in Asian cuisine. Usually, it serves as a complement for fresh flavor. Our passed down tradition that “Sprinkle some over the top of …” is what makes it everywhere.

As a (sometimes) very smart young lady, I create this noodle dish fully using the fragrance of green onion and make it again and again for my auntie and Edgar’s weekend brunch.

A great thing about this dish is that I can prepare the sauce ahead (if you know me well, you must have known that I get up at 6am everyday), and cook the noodle after they get up so that the noodle does not get mushy. This is exactly stress-free.

CAUTION: Though the noodle is delicious, it looks plain. If you do think the dish looks too dull or want to boost the nutrition, simply dress up the dish with some pieces of ham or a special fried egg. It’s pretty versatile.

noodle with green onion infused oil 葱油面
Makes two servings

I. for the oil:
2 green onions
1 1/2 tbsp vegetable oil

II. additional ingredients for the sauce:
1 tsp sesame oil, divided
4 tsp light soy sauce, divided
2 tsp Chinkiang vinegar (镇江醋), divided (Don’t know what it is? Use balsamic vinegar)
1 tsp brown sugar, divided
salt and grounded white pepper to taste

III. for the noodle:
6 oz any Asian style dried noodle (Don’t have it? Use spaghetti)
water for cooking the noodle

Prepare the oil: Rinse the green onions under water and pat dry with paper towel. Cut into 1 inch long (for the white part, also cut lengthwise into half). Heat oil in a small pan over low heat and add the green onions to the pan in a single layer. Be patient to let them to render all the fragrance into the oil. When the green onions begin to brown, turn off the heat and let the mixture cool slightly.

Prepare the sauce: Find TWO bowls. The noodle will be served in the same bowl so find the ones that are big enough (a regular pasta bowl works well). In EACH bowl, mix together HALF of the green onion and oil mixture from part I and HALF of each ingredient in part II. The amount of salt needed depends on how salty the soy sauce is.

Prepare the noodle: Bring a large pot of water to a boil. Cook the noodle according to the package instructions. Drain and divide into two bowls. Toss well with the sauce. For soupy noodle dish, just add some noodle cooking water.