Scallion Noodles
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4
- 150g/5ozs. green onion or scallions (around 6 or 8 depending on the size of them)
- 90ml/3fl ozs. peanut or rice bran oil
- 60ml/2 fl ozs. light soy sauce
- 10ml/0.3fl ozs. dark soy sauce
- 4 teaspoons/20g/0.7ozs. brown or caster/superfine sugar
- 200g/7ozs. pork mince (optional)
- 4 shiitake mushrooms, diced (optional)
- 300g/10.6ozs dried noodles or 500g/1lb fresh noodles
Step 1 - Cut the scallions into two inch pieces and slice to create thinnish wisps. Heat in a frying pan with the oil on low to medium heat for 15 minutes. Remove the green onions when they start to turn golden and place in a bowl. In a jar measure the two soy sauces and sugar and add the oil - you should end up with around 55mls/2fl ozs. of scallion oil. Place the lid on the jar and shake to emulsify the oil and the soy sauces to create the sauce.
Step 2 - Using the same pan (there should be a bit of oil left in the pan) fry the pork mince and shiitake mushrooms. Add a couple of tablespoons of the sauce. Place the noodles onto boil and cook according to directions. Drain and rinse under cold water. Then add into the pan along with the remainder of the sauce and reserved green onion and toss. Serve.
Note: you can make a big batch of the scallion oil and keep it in the fridge for up to a month.