Ginger Scallion Noodles
For the ginger scallion oil (raw or cooked):
- 2 cups
finely minced scallions
- 2 teaspoons
- 1/2 cup
finely minced fresh ginger
- 2 cups
For the noodles:
- 8 ounces
- 2 tablespoons
Ginger Scallion Oil, raw or cooked, plus more as desired
Optional toppings: steamed vegetables, poached or softboiled egg, duo jiao, kecap manis, chili crisp
To make raw ginger scallion oil: Place 2 cups finely minced scallions and 2 teaspoons kosher salt (see Recipe Note below) in a large bowl and mix well with a large spoon, then add 1/2 cup finely minced ginger and mix again. Stir in 2 cups neutral oil, then place the bowl in the refrigerator and let steep for at least 2 hours or up to 12 hours before using. Use within 1 day of making.
To make cooked ginger scallion oil: Place 2 cups finely minced scallions and 2 teaspoons kosher salt in a large heat-safe bowl and mix well with a large spoon before adding 1/2 cup finely minced ginger and mixing again. In a saucepan, heat 2 cups neutral oil over medium-high heat until it reaches 300°F. Slowly pour the oil into the bowl over the scallion mixture and stir to combine. Let cool to room temperature, then transfer to an airtight container and store in the fridge for up to 1 week.
To make the noodles: Cook the noodles according to the package directions and drain well. Stir in the ginger scallion oil and divide among shallow serving bowls. Serve additional oil alongside, as well as any of the suggested toppings.
General Tips: Note: Salt your scallions before adding oil. It’s hard to season oil with salt so we add salt to the scallions, which releases water, which then dissolves the salt, which finally coats and is reabsorbed by the scallions.
Reprinted with permission from Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung © 2023. Photographs © 2023 by Johnny Miller. Published by Clarkson Potter, an imprint of Penguin Random House.