Green-onion oil-tossed noodles

Green-onion oil-tossed noodles

Another yummy, quickly assembled dish. The recipe says to cut the gren onions lengthwise, but this leads to bits of onions stuck between your teeth. So maybe it would be better to cut them into rolls.

Green-onion oil-tossed noodles

shanghai cong yu ban mian

Source: The Seventh Daughter by Cecilia Chiang

1/2 ounce extra-large dried shrimp (optional) *
3 Tbsp peanut oil
pinch of kosher salt
2 bunches green onions sliced lengthwise into 2-inch-long strips
(about 4 cups)
1/3 cup soy sauce
1 pound fresh 1/8-inch-wide Chinese noodles **

* I left out the shrimp.
** I used 1/2 package of dried mie noodles.

Serves 4

Put the shrimp in a bowl, cover with hot water and soak for 30 minutes or until softened. Drain shrimp and reserve the soaking liquid. Set both aside.

In a wok over high heat, add oil and salt and swirl. Add onions and cook until they have just started to wilt and turn bright green, about 20 seconds. Add the shrimp and 2 Tbsp of the reserved soaking liquid; toss to combine. Pour in the soy sauce and bring to a boil while stiring for about 30 seconds. Transfer mixture to a bowl and let cool to room temperature.

Cook the noodles according to instructions. Transfer noodles to a large serving bowl and top with the green-onion mixture. This dish is best served at room temperature.

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