Scallion Oil Noodles 葱油拌面 cōng yóu bàn miàn
Ingredients
- 1 1/2 teaspoons dried shrimp
- 6 to 8 scallions, cut into 1-inch (2.5-cm) segments
- 3 tablespoons neutral cooking oil, such as canola or grapeseed oil
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1/2 teaspoon black vinegar
- 1 tablespoon crushed rock sugar or granulated sugar
- 1 pinch ground white pepper
- 1/2 pound (225 g) fresh Shanghai-style thin noodles, cooked to al dente (or 2 servings of any dried noodles. I’ve used soba and ramen noodles with great effect.)
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