{"id":27791,"title":"Scallion oil – Chinese noodle sauce","modified":"2025-02-06T11:20:34+01:00","plain":"Scallion oil is a very, very traditional dish that is quite unknown here. The reason is that many Chinese restaurants jealously guard this secret... but why? Well, it's THE SECRET to quick, delicious, and extremely inexpensive noodles.   \n\n\n\nIn fact, I guarantee that by using this condiment, you'll be blown away by how much it feels like you're at a restaurant, but in your own home.\n\n\n\nAn oil? A sauce? \n\n\n\nBoth! The key is to infuse the oil used as much as possible, but then we emulsify it with different Chinese condiments which creates a very oily, delicious sauce - but still a sauce! \n\n\n\nThis recipe can replace all the sauces in my restaurant-style vegetable noodles recipe\n\n\n\nThe ingredients for green onion oil\n\n\n\n\nLight and dark soy sauce: if you don't know what this is, I explain everything in my article on the subject\n\n\n\nOyster sauce: irreplaceable! You can buy it here on amazon \n\n\n\n\nOr season a delicious Cantonese rice\n\n\n\nTips for successful green onion oil\n\n\n\n\nDon't hesitate to wait for the oil to reach the right temperature. If you're in a hurry and set the temperature too high, you risk it being too hot and burning the green onions before they've properly infused their flavor\n\n\n\n\nA good idea might be to replace the sauce in my Chinese restaurant-style noodle recipe with this green onion sauce\n\n\n\n\n\n\tScallion Oil - The best Noodle Sauce\n\t\t\n\t\tThe secret of high-end Chinese restaurants finally revealed\t\n\t\n\t\tWok\t\n\t\n\t\t10 scallion stalks220 g oil (neutral, such as sunflower or corn oil)4 tablespoons   light soy sauce2 tablespoons   dark soy sauce2.5 tablespoons   of oyster sauce2 tablespoons   of sugar\t\n\t\n\t\tCut the green onion into 5cm pieces, separating the white parts from the greenIn a saucepan, pour the oil and add the white parts of the green onion. Set the heat to medium-low and let the white parts of the green onion sizzle for 10 to 15 minutes. Make sure to keep an eye on them to prevent the spring onions from burning.  Add the green parts and cook for another 5 to 10 minutes. Remove any burned pieces. In a bowl, mix the soy sauce, dark soy sauce, oyster sauce, and sugar.Once all the onion pieces are removed, turn off the heat and let it cool for 2-3 minutes.Then add the soy sauce mixture. The oil may splatter, so make sure it's not too hot before pouring in the soy sauce. Stir until the sugar is completely dissolved. Simmer over low heat for 3 minutes. You can store this in the fridge for 2-3 weeks.  Optional: Use a blender to emulsify everything \t\n\t\n\t\tDon't hesitate to wait for the oil to reach the right temperature. If you're in a hurry and set the temperature too high, you risk it being too hot and burning the spring onions before they've properly infused their flavor.\n\nTo use, shake like a vinaigrette. For simplicity, you can also (after following all the steps) remove a good portion of the oil to leave only the highly flavorful concentrate \n\t\n\t\n\t\tCondimentChineseSauce huitre, Sauce soja dark, Sauce soja light, V\u00e9g\u00e9tarienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27791"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27791\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20498"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}