CARAMELIZED-SCALLION SAUCE
A twist on the Cantonese classic ginger-scallion sauce, this aromatic purée focuses on the flavor of scallions slow-cooked to draw out their gentle sweetness. Adding more scallions at the end brings a fresh complexity to the sauce, but if you want to keep the whole thing mellow and sweet, feel free to omit that step, and just cook all the scallions at once. It's great as a dressing for noodles, boiled or roasted vegetables and simple meats and fish.
Provided by Francis Lam
Categories sauces and gravies, side dish
Time 40m
Yield 1 3/4 cups.
Number Of Ingredients 3
Steps:
- In a tall-sided saucepan, heat the oil over medium-low heat.
- Trim the roots from 2/3 of the scallions, and cut them into 1-inch pieces. Pulse the scallions in a food processor until finely minced. (You may need to scrape down the sides once or twice.) Add 3/4 to 1 teaspoon kosher salt, and pulse until wet and puréed. Carefully add the purée to the oil (the oil should be warm, not hot, but be careful of splatters).
- Raise the heat to high, and cook, stirring, until it reaches a boil. Turn the heat down to maintain a mellow but insistent sizzle. Cook, stirring every few minutes to make sure the bottom and sides aren't sticking and browning, until the purée is army green, just starting to take on brownish tones, and goes from thick and clumpy to very liquid in the pot, around 35 minutes. In truth, it's ugly. (You can cook it further to get a more browned, caramelized flavor if you like, but don't let it get dark.)
- Meanwhile, trim the roots off the remaining scallions, and cut them into 1-inch pieces. Pulse them in the food processor until they are finely minced but not puréed. Remove the scallions to a bowl and stir in another 3/4 to 1 teaspoon salt. When the purée in the pot is ready, carefully stir in the minced scallions, and turn the heat up to high. Bring it back to a boil, stirring, and then remove the sauce to a heatproof bowl to cool to room temperature. When it has cooled, taste, and add more salt if desired.
- Store in a jar, topping it with a little oil if necessary to keep everything submerged. The sauce keeps, refrigerated and under oil, for a couple of weeks.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 57 grams, Carbohydrate 8 grams, Fat 64 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 3 grams, TransFat 0 grams
SINGAPORE NOODLES WITH CHARRED SCALLIONS
While this dish is named for Singapore, it was not created there. Many believe it was invented in Hong Kong, in the 1950s or 1960s, by chefs seeking to add a different flavor profile to Cantonese dishes. It is now a much loved dish at cha chaan tengs, a type of cafe in Hong Kong, and at Cantonese eateries across the world. The original features meat, eggs and vegetables, but this vegetarian version showcases charred scallions, which add sweetness. Peppers are often included, but you could use carrots, cabbage, cauliflower or any thinly sliced vegetable that can be cooked in 3 to 4 minutes. The technique of "blooming" the curry powder in the oil ensures that the vermicelli is silky rather than gritty. Use a curry powder that has turmeric listed as one of the first ingredients, as it lends a lovely golden color to the noodles. (You can add ½ teaspoon of turmeric powder to a commercial curry powder if you want to ensure a bright hue.) To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories noodles
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season eggs with ½ teaspoon of kosher salt, and whisk well.
- Heat 1 tablespoon of oil in a large (12-inch) skillet or wok over medium-high, and, once hot, swirl the oil around and pour in the egg mixture. Allow the egg to set before pushing the egg to one side and tilting the pan to the opposite side. Cook this way until the egg is just set. Break the egg into large chunks (they'll break up into smaller pieces on their own), remove from pan and set aside. Wipe out the pan if necessary.
- Prepare the scallions by separating the white and green parts. Halve the white sections vertically so they are thinner, then cut into 2-inch segments. Cut the green parts into 2-inch segments.
- In the same skillet, heat 1 tablespoon of oil over medium-high, add the peppers and stir-fry for 2 to 3 minutes until softened. Add the garlic, then add the white parts of the scallions in stages. As the scallions wilt, add more and cook until charred, another 2 minutes. Remove from the pan and set aside.
- Return the skillet to the stovetop, reduce heat to medium and add 3 tablespoons of oil. Add the curry powder and 2 teaspoons of kosher salt, and stir vigorously to dissolve the curry powder, about 30 seconds.
- Increase heat to medium-high, add the drained vermicelli and ¼ cup of water, and drizzle with another 1 to 2 tablespoons of oil. Using tongs or long wooden chopsticks, toss the noodles well, ensuring that they are well coated in the curry mixture.
- Add the soy sauce and toss for 3 to 5 minutes, until the noodles are tender. Add the peppers, scallion whites and egg back to the pan, along with the scallion greens, and stir-fry for 1 to 2 minutes until the greens are wilted. Taste and season with more salt, if required.
GINGER-SCALLION RAMEN NOODLES
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you'll always have a way to brighten up any main dish
Provided by Andy Baraghani
Categories Bon Appétit Dinner Side Noodle Ginger Garlic Green Onion/Scallion Sesame Oil Sesame Soy Sauce Dairy Free Peanut Free Tree Nut Free Vegetarian Vegan
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss ginger, garlic, and two-thirds of the scallions in a large bowl to combine. Heat grapeseed oil in a small saucepan over high until hot and shimmering but not smoking, about 2 minutes. Immediately pour hot oil over aromatics. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes.
- Mix soy sauce, vinegar, sesame oil, pepper, sugar, and remaining scallions into oil mixture; season with salt. Let sit 15 minutes for flavors to meld. Taste sauce and season with more salt if needed.
- Meanwhile, cook noodles according to package directions; drain.
- Toss noodles in a large bowl with as much or little sauce as you'd like. Divide among bowls and sprinkle with sesame seeds. Serve with chili oil alongside.
More about "caramelized scallion noodles recipes"
GINGER SCALLION RAMEN NOODLES RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (78)Author Andy BaraghaniServings 4Estimated Reading Time 6 mins
- Heat grapeseed oil in a small saucepan over high until oil is shimmery and hot but not smoking, about 2 minutes. Pour hot oil over scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes before stirring in remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil, and sugar; season with salt. Let sit to let flavors meld, 15 minutes. Taste and adjust seasonings.
- Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl.
SHANGHAI SCALLION OIL NOODLES (CONG YOU BAN MIAN)
From thewoksoflife.com
5/5 (23)Total Time 25 minsCategory Noodles And PastaCalories 404 per serving
- Heat oil in your wok over medium heat, add the scallions, and let them fry slowly. Once they start to turn golden brown, remove the scallions from the oil and set aside.
- To the oil, 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 six. Portion out the noodles into bowls, and start with a tablespoon of 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 your crispy pork and scallion mixture to the top, along with a small handful of the reserved fried scallions.
SCALLION-OIL NOODLES RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (20)Estimated Reading Time 6 mins
- Cut scallions crosswise into thirds, separating dark green parts from white and pale green parts. Slice lengthwise into very thin strips, keeping dark green and white parts separate.
- Pour oil into a cold large wok or high-sided skillet. Add white parts of scallions to oil and set over medium-low. Cook until oil starts to bubble, about 5 minutes. Add dark green parts of scallions and stir to combine. Cook, stirring occasionally, until scallions are crisped and deep golden brown, 20–30 minutes. Do not rush this; slow, gradual browning as the liquid in the scallions evaporates will yield the best flavor.
- Using a spider or slotted spoon, transfer scallions to paper towels to drain. Let scallions and oil cool. Pour oil through a fine-mesh sieve into an airtight container; discard solids. Cover and chill scallion oil until ready to use.
- Cook noodles in a large pot of boiling water according to manufacturer’s directions, adding 1 Tbsp. reserved scallion oil to the cooking water when you add the noodles. Drain noodles, reserving ½ cup cooking liquid, and return to pot. Add ½ cup scallion oil and toss to coat. Add soy paste and toss to combine. Add soy sauce and toss again, adding cooking liquid as needed to loosen sauce.
SCALLION OIL NOODLES (EASY AND AUTHENTIC RECIPE!) - RASA …
From rasamalaysia.com
BEST SCALLION NOODLES RECIPE - HOW TO MAKE SCALLION …
From 177milkstreet.com
CARAMELIZED SOY SAUCE NOODLES RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
SCALLION OIL NOODLES | THE MAKER MAKES
From themakermakes.com
CARAMELIZED SCALLION NOODLES蔥油拌麵(2 SERVINGS) | MAMA LIANG'S
From mamaliangs.com
CARAMELIZED-SCALLION SAUCE WILL NEVER GO VIRAL (BUT IT SHOULD)
From nytimes.com
SCALLION NOODLES · I AM A FOOD BLOG
From iamafoodblog.com
LAURIE COLWIN’S RECIPE FOR BEING YOURSELF IN THE KITCHEN
From newyorker.com
CARAMELIZED-SCALLION NOODLES RECIPE | RECIPE | NYT COOKING, …
From pinterest.com
CARMALIZED SCALLION RAMEN NOODLES - HAKUBAKU USA
From hakubaku-usa.com
SCALLION NOODLES INSPIRED BY EVERYTHING EVERYWHERE ALL AT …
From bingingwithbabish.com
CHARRED SCALLION NOODLES - CHEF MING TSAI
From ming.com
SCALLION SAUCE NOODLES (ねぎだれそうめん) - OKONOMI KITCHEN
From okonomikitchen.com
FRANCIS LAM’S GINGER SCALLION SAUCE | THE SPLENDID TABLE
From splendidtable.org
BEST SCALLION OIL NOODLES RECIPE - HOW TO MAKE SHANGHAI-STYLE
From food52.com
SCALLION OIL NOODLES - CHINA SICHUAN FOOD
From chinasichuanfood.com
CHICKEN RAMEN RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love