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Binging with Babish: Scallion Noodles from Everything Everywhere All at Once
Ingredients:
- 1/2 dozen scallions (estimate)
- 1/2 cup vegetable oil (estimate)
- 1 tbsp and a half of dark soy sauce
- 2 tbsp light soy sauce
- 1 and a half tsp granulated sugar
- 250g all-purpose flour
- 1/2 tsp salt
- 125-150ml water (estimate)
- 2 shallots (estimate)
- Additional scallions for garnish (estimate)
- Crispy aromatics (reserved from oil preparation, minus bay leaves and star anise pods)
Steps:
1
Start by peeling and slicing two shallots.
2
Over on the stovetop in a large wok, heat one liter of vegetable oil.
3
Bring the oil up to about 140 degrees Fahrenheit over high heat, then reduce to medium once the target temperature is reached.
4
Add all the aromatics into the oil along with three star anise pods and six bay leaves.
5
Add a three-inch knob of ginger, peeled and thinly sliced.
6
Cook for about twenty to twenty-five minutes until the scallions turn yellow, then reduce the heat to low and continue cooking until the scallions are lightly browned.
7
After cooking, kill the heat and let the oil sit for five minutes.
8
Strain the oil, leaving the wok dirty as it's going to be used for cooking noodles.
9
On a lightly floured work surface, roll out one of the dough ovals each about a quarter inch thick.
10
Use a bench scraper to start cutting the dough into thin strips the same width as the height of the dough.
11
Stretch the cut noodle strips out like taffy.
12
Fold the noodles in half and give them further stretching and whacking against the tabletop.
13
Prepare the wok with a medium flame and add the cooked noodles.
14
Cook the noodles quickly, as they cook really fast, about one minute in boiling water.
15
Finish the noodles by adding a quarter cup of scallion oil, one and a half tablespoons of dark soy sauce, two tablespoons of light soy sauce, and one and a half teaspoons of granulated sugar. Keep stirring over medium heat.
16
Dump the noodles into a big bowl, top with fresh scallions and reserved crispy aromatics for garnish.