Lunch · 20 min · chinese

Scallion Oil Noodles

A Chinese lunch built around fresh wheat noodles and scallions — on the table in 20 minutes. The macros do the talking: 17g protein, 92g carbs, and 42g fat in every 794-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 8 oz Fresh wheat noodles
• 1 bunch Scallions
• 0.33 cup Neutral oil
• 3 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 1 tbsp Sugar

Steps

1. Slice the scallions into 2-inch pieces, keeping whites and greens separate — the whites go in first because they need more time; the greens would burn before the whites soften.
2. Heat the oil in a wok over medium until shimmering, add the scallion whites, and cook slowly 4 to 5 minutes until they slump and turn golden at the edges. Then add the greens for 1 final minute. The oil should smell intensely of scallion; that perfume is the entire dish.
3. Strain the oil into a bowl and set the crispy scallions aside — they become the garnish. Whisk the hot oil with both soys and the sugar until the sugar dissolves.
4. Boil the noodles until just tender, drain well, and toss immediately with the scallion oil. Hot noodles drink the oil; lukewarm noodles wear it like a coat.
5. Top with the crispy scallions and toss at the table. Five ingredients, twenty minutes, and proof that restraint is a flavor.

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