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Scallion Noodles
In this dish, a riff on Chinese scallion noodles called cong you ban mian, just a few simple ingredients provide big, bold flavor. Cutting the scallions into thin strips before cooking requires a little knife work, but allows them to crisp evenly and quickly. Any variety of dried Asian wheat noodles similar in size to thin spaghetti works well in this recipe, but pass on wide, flat shapes. Topped with fried eggs, these noodles are a quick, flavor-packed dinner.
4
Servings
Tip
Don’t stir the scallions too frequently as they begin cooking; this slows the browning and crisping process.
30 minutes
Ingredients
-
2
bunches scallions (about 12 medium scallions)
-
10
ounces dried Asian wheat noodles (see headnote)
Directions
-
01In a large pot, bring 4 quarts water to a boil. Meanwhile, cut the scallions into 2- to 3-inch lengths, then slice lengthwise into thin strips, reserving the whites and greens separately.
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September 20, 2023
Good and easy!
I made this dish for breakfast this morning and I was really pleased. I thought it might be too salty, but the sugar balanced that out quite nicely. I can see making this again, maybe adding strips of peppers or water chestnuts.
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