Shanghai-Style Noodles with Green Onion Sauce

If you love scallion greens as much as I do, you will love these simple yet flavorful noodles enjoyed everywhere throughout Shanghai.

MAKES 4 SERVINGS

1 1⁄2 tablespoons peanut oil

1 bunch scallions (6 to 8), green parts only, thinly sliced lengthwise, cut crosswise into very thin 2-inch-long strips

3 1⁄2 tablespoons reduced-sodium soy sauce, plus additional, to serve 8 ounces egg-free Chinese lo mein or other wide-cut Asian noodles, or linguine

In a wok or large nonstick skillet, heat the oil over medium-high heat. Add the scallion greens and cook, stirring constantly, until beginning to wilt and bright green, about 30 seconds. Add 3 tablespoons of soy sauce and cook, stirring constantly, until scallions are wilted but not shriveled, about 1 minute. Transfer the mixture to a large serving bowl and set aside to cool to room temperature. In a large stockpot filled with boiling salted water, cook the noodles according to package directions until al dente. Drain and rinse under cold running water until cool. Drain well. Add noodles and remaining 1⁄2 tablespoon soy sauce to the cooled scallion mixture, tossing well to thoroughly combine. Serve at room temperature, with additional soy sauce passed separately.

{PER SERVING} Calories 253 • Protein 10g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 46g • Dietary Fiber 1g • Sodium 979mg

hancheng

See author's posts