Caramelized Scallion Noodles – Sweet, Savory, and Seriously

• porções: 2 servings
• tempo ativo: 10 minutes
• tempo total: 30 minutes

Ingredientes

10 –12 scallion whites, finely chopped on a bias

2 tbsp neutral oil

50 g palm sugar

30 g oyster sauce

30 g soy sauce

20 g black/chinkiang vinegar

80 g water

1 tbsp cornstarch + 2 tbsp water (slurry)

~170 g lo mein noodles

Salt, to taste

4 scallion whites, julienned

Instruções

Caramelize the Scallions

In a pot over medium-low heat, add the oil and chopped scallion whites. Add a pinch of salt to help them break down faster. Stir occasionally and cook low and slow.

After a few minutes, add the palm sugar and let everything caramelize—this should take 10–15 minutes. You’ll know it’s ready when the mixture is golden brown and aromatic.

Build the Sauce

Pour in the oyster sauce, soy sauce, black vinegar, and water. Let the mixture come to a simmer. Add your cornstarch slurry and stir until the sauce thickens into a glossy coating.

Taste and adjust salt if needed.

Boil the Noodles

Cook your lo mein noodles according to the package directions. Drain and toss immediately in the sauce, making sure every strand is coated in that glossy, umami-rich goodness.

Fry the Scallion Threads

Soak your julienned scallion whites in ice water for 5 minutes (this helps them curl). Pat completely dry—seriously dry—then fry in 325°F oil until lightly golden, about 2–3 minutes. Drain on paper towels.

Serve It Up

Toss your noodles in the caramelized scallion sauce, twirl them into bowls, and finish with a handful of crispy scallion threads on top. Then take a bite and try not to moan out loud.

“And of course I gotta be a little extra and top it with some fried scallion threads for a boost of texture.”