A really quick post today, along with a lightning fast recipe. This recipe is so easy and fast that it was done before we remembered to take in-process photos of how to make it! Photos aside, this is a really delicious recipe to throw together.

We first had this dish at a popular Shanghainese restaurant in Beijing called “Shanghai Min” (XiaoNanGuo / 小南国). It looked so damn good from the picture, we knew we had to try it. It was love at first bite, and I knew I had to learn to make it and share it with everyone. After a little research, I found out how ridiculously easy it is to make. The restaurant version had ground pork in it, but I decided to take it out and make it vegetarian friendly. One more big point: the sauce really packs a punch, so spoon a small amount over each individual portion of noodles and save any leftovers for quick meals later.

You’ll need:

  • 1/4 cup oil
  • 3 cups julienned scallion
  • 3 tablespoons dark soy sauce
  • 3 tablespoons light soy sauce
  • 2 teaspoons sugar
  • 1 pound regular Chinese white noodles, cooked until al dente
  • (if you want to add the pork component, you’ll also need 1 cup ground pork, 3 more tablespoons oil, and an extra 1/2 cup of chopped scallion)

Heat oil in your wok over medium heat, add the scallions, and let them fry slowly. Once they start to turn golden brown, take out about half of the scallions and set aside. Leave the rest in the wok, and add both kinds of soy sauce and the sugar. Use low heat and cook the mixture for about two minutes, until it starts to bubble up.

If you want to add pork to your noodles, simply brown the ground pork in a separate pan over high heat with about 3 tablespoons oil. Stir in 1/2 cup chopped scallions, and season with a bit of salt.

This recipe serves four to six. Portion out the noodles into bowls, and start with a couple teaspoons sauce (it really doesn’t take much!). You can keep adding a bit more until the saltiness is to your liking. Garnish with the reserved crispy scallions. If using the pork, add a spoonful of of your pork and scallion mixture to the top along with the fried scallions. Toss it all together and dig in.

Store any leftover sauce in the fridge for an even faster meal later!

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SOY SCALLION NOODLES (Cong You Ban Mian)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: Serves 6

SOY SCALLION NOODLES (Cong You Ban Mian)

Ingredients

1/4 cup oil
3 cups julienned scallion
3 tablespoons dark soy sauce
3 tablespoons light soy sauce
2 teaspoons sugar
1 pound regular Chinese white noodles, cooked until al dente
(if you want to add the pork component, you'll also need 1 cup ground pork, 3 more tablespoons oil, and an extra 1/2 cup of chopped scallion)

Heat oil in your wok over medium heat, add the scallions, and let them fry slowly. Once they start to turn golden brown, take out about half of the scallions and set aside. Leave the rest in the wok, and add both kinds of soy sauce and the sugar. Use low heat and cook the mixture for about two minutes, until it starts to bubble up.

If you want to add pork to your noodles, simply brown the ground pork over high heat with about 3 tablespoons oil. Stir in 1/2 cup chopped scallions, and season with a bit of salt.

This recipe serves four to six. Portion out the noodles into bowls, and start with a couple teaspoons sauce (it really doesn't take much!). You can keep adding a bit more until the saltiness is to your liking. If using the pork, add a spoonful of of your crispy pork and scallion mixture to the top, along with a small handful of the reserved fried scallions. Toss it all together and dig in.

http://thewoksoflife.com/2014/02/soy-scallion-noodles-cong-ban-mian/

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