Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 400 gdry egg-free wheat noodles
- 150 gscallions, cut into 5 cm lengths
- 4 tbspneutral oil
- 3 tbsplight soy sauce
- 1 tbspdark soy sauce
- 2 tspsugar
- 2500 mlwater for noodles
Make it
- Dry the scallions well after washing and separate thicker white pieces from the greens. Put the oil and white pieces in a cool frying pan, then warm over medium-low heat for 5 minutes.
- Add the green pieces and cook for 8–10 minutes, stirring often, until the scallions are golden at the edges and smell sweet. Lower the heat if they darken too quickly.
- Meanwhile, bring the noodle water to a boil. Cook the noodles according to the package, usually 4–6 minutes, until tender with a little bite; reserve 120 ml of cooking water and drain.
- Stir both soy sauces and the sugar into the scallion oil over low heat for 30 seconds. Add the hot noodles and enough reserved cooking water to loosen the sauce, tossing for 1 minute until evenly coated.
- Divide into four bowls, distributing the cooked scallions over the top. Serve immediately before the noodles absorb all the sauce.
Ingredients, recipe context & sources
Ingredient flags: Wheat, Soy. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.