蔥油拌麵 Green onion confit noodles

In my last entry, I posted a picture of the green onion confit noodles my dad made for me a couple of weeks ago when we visited Taiwan.  I asked my dad for the recipe and tried making the confit at home.  It turned out quite decent.  Today, I went on Google and searched for the recipe just to see what everybody else does.

In my search, I read upon green onion confit.  Apparently this is a very typical Shanghai dish, but normally it’s mixed with dry noodles rather than a soupy noodle my dad makes.  The dry version sounded interesting, so I set out to try it today.  Another reason for trying this version is that Cliff is not really into soupy noodles.  He likes noodles without soup better.

The dry version is actually much easier than the soupy one, because there’s no need to make your own stock.  And on a warm day like today, honestly, I thought a hot soupy noodle dish would have been a bit much.

So here’s the recipe I followed for the dry version (蔥油拌麵).  All measurements are approximate.  It is

Ingredients:

1. 8 bunches of green onion (5 stalks in each bunch where I bought mine, so total of 40 stalks)

2. 2 cups of grapeseed oil

3. 3/4 cup of soy sauce (add or subtract to your liking)

4. 3 tbs of sugar (add or subtract to your liking)

5. 1/3 cup of dried shrimp (蝦米)(optional)

Direction:

Wash and air dry the green onion, discard the root portion, and cut into 1″ pieces.

Warm the grapeseed oil in a heavy high-sided pan on medium heat for a few minutes, and put all the green onion pieces into the oil.  Turn the heat to medium low.  Occasionally stir the green onion to ensure all the pieces gets fried evenly.

The time it takes is a bit of a judgement call.  Some recipes say 30 minutes, my dad says about an hour, but it took me 1 1/2 hour.  I didn’t want to turn the heat up too high and burn the green onion.  You basically want the green onion to be all wilted without being burnt.

Once the green onion is wilted to your desired “wilted-ness”, pour out most of the oil into a glass jar.  Now, some people don’t pour out the oil, but then I find it makes the noodles too oily if you keep all the oil.  It’s your call.  The oil you poured out can be used for cooking other things and will be slightly green and smells very fragrant.  Turn the heat up to medium high with the green onion in the pan and some oil left, add the chopped up dried shrimp, and cook for a minute or so.

Add the soy sauce and sugar, and cook until the soy sauce bubbles.  Turn off the heat and remove the pan.

Cook your favorite noodles, drain, and top of with green onion mixture.  It’s that simple!

The leftover green onion mixture can be stored in the fridge in an air tight container for up to a month.  Whenever you’re hungry for noodles, just cook up some plain noodles and put some of the mixture on, and you’ve got a quick and easy light meal in a few minutes.

Cliff said he likes this version much more than the soupy one, because he can taste the green onion flavor much better.  Joshua also gobbled up the noodles and the green onion.

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