Scallion Oil Noodles (葱油拌面)

Instructions

1. 1Cook noodles in salted boiling water according to package directions. Drain and rinse briefly under cold water to stop cooking. Set aside.

   🔍 Look for

   Visual: 面条软但仍有弹性Noodles are tender but still firm (al dente)

   You know it's right when: 咬开无硬芯No hard center when bitten

2. 2Heat neutral oil in a small saucepan over medium-low heat. Add scallion sections in a single layer.

   🔍 Look for Medium-low

   Visual: 油微微晃动，葱段开始轻嘶Oil shimmers, scallions begin to sizzle gently

   You know it's right when: 油温约150度，葱嘶响但不冒烟Oil is at 150°C — scallions sizzle without smoking

3. 3Slow-fry scallions, turning occasionally, for 8-10 minutes until deeply browned and crispy. The oil will turn amber-colored.

   🔍 Look for Medium-low 8-10 分钟 · 8-10 minutes

   Visual: 葱从翠绿变深褐，油变琥珀色Scallions turn from bright green to dark brown, oil turns amber

   You know it's right when: 葱深褐酥脆，不焦Scallions are dark brown and crisp, not burnt

4. 4Remove scallions with a slotted spoon. Add soy sauce and sugar to the hot oil, stir 10 seconds until sugar dissolves.

   🔍 Look for

   Visual: 酱汁冒泡与油融合成光泽棕液Sauce bubbles vigorously and mixes with oil into a glossy brown liquid

   You know it's right when: 糖完全融化，酱汁光亮Sugar fully dissolved, sauce glossy

5. 5Add cooked noodles to the sauce. Toss vigorously with chopsticks or tongs to coat every strand evenly.

   🔍 Look for

   Visual: 面条均匀裹上深褐色光泽酱汁，无干燥斑块Noodles are evenly coated in dark glossy sauce, no dry patches

   You know it's right when: 每根面条都裹上酱，酱汁挂面Every strand is coated, sauce clings to noodles

6. 6Top with fried scallions. Serve immediately while hot.

   🔍 Look for

   Visual: 光泽黑亮面条配深褐酥脆葱段Glossy dark noodles topped with dark crispy scallions

   You know it's right when: 热气升腾，现在吃最佳Steam rising, best eaten now