Scallion Oil - The best Noodle Sauce

Scallion Oil - The best Noodle Sauce

The secret of high-end Chinese restaurants finally revealed

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4.69/5 (22)

Prep Time: 5

Cook Time: 35

Total Time: 40

Course: Condiment

Cuisine: Chinese

Servings: jar

Calories: 1996kcal

Author: Marc Winer

Equipment

Ingredients

10 scallion stalks
220 g oil neutral, such as sunflower or corn oil
4 tablespoons light soy sauce
2 tablespoons dark soy sauce
2.5 tablespoons of oyster sauce
2 tablespoons of sugar

US Customary - Metric

Procédé

Cut the green onion into 5cm pieces, separating the white parts from the green
10 scallion stalks
In 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.
220 g oil
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.
4 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 2.5 tablespoons of oyster sauce, 2 tablespoons of 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

Notes

Don'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.

To 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

Nutrition

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