Shanghai Scallion Oil Noodles with Jammy Soy Eggs

Steps

1. Pat the scallions completely dry. Put the oil and the scallion whites in a cold wok or skillet and set over medium-low heat. Cook 5 minutes, stirring occasionally, until the whites start to turn golden.
2. Add the scallion greens and keep cooking over medium-low heat 10–15 minutes, stirring every couple of minutes, until all the scallions are dark brown, shriveled and crisp but not black. Lift them out with a slotted spoon onto a paper towel.
3. Add the light soy sauce, dark soy sauce, sugar and water to the hot oil (it will bubble up). Simmer 1 minute over low heat, stirring, until the sugar dissolves and the sauce is glossy. Turn off the heat.
4. Meanwhile, bring a pot of water to a boil, lower in the eggs and boil exactly 6 1/2 minutes. Transfer to ice water for 3 minutes, then peel and halve.
5. Cook the noodles in a large pot of boiling water according to the package until just tender. Drain well.
6. Divide the noodles among bowls and add 2–3 tbsp scallion oil sauce to each. Toss thoroughly until every strand is coated, then top with the crispy scallions and the jammy eggs.

Kitchen tip

Low heat is non-negotiable: hot oil burns the scallions before their flavor infuses, and burnt scallions make the whole batch bitter. They are done when they are the color of strong tea and rustle when you stir. The sauce keeps in a jar in the fridge for 2 weeks; spoon it over rice, fried eggs or blanched greens. Dark soy sauce is mainly for color and a little molasses depth; if you only have regular soy, use 4 tbsp light soy plus 1 tsp molasses.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.