Shanghai Scallion Oil Noodles with Crispy Shallots

By Sprig Originals ✓ · cooked up in Sprig

Two bunches of scallions slowly frizzled in oil until sweet and mahogany-dark become the entire soul of this Shanghai classic. The perfumed oil gets stirred into a glossy soy-and-mushroom sauce, tossed with springy wheat noodles, then piled with crispy shallots, chewy shiitake and blanched baby bok choy. It tastes like it took all day; it takes about 45 minutes, and most of that is unattended sizzling.

Ingredients

• 2 bunches scallions (about 16), cut into 2-inch lengths, whites split lengthwise
• 3/4 cup neutral oil such as canola or peanut
• 3 medium shallots, thinly sliced

• 6 whole dried shiitake mushrooms
• 1 cup boiling water
• 1/4 cup light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 1/2 tbsp granulated sugar
• 1 tsp toasted sesame oil

• 12 oz dried thin wheat noodles (egg-free lo mein or somen style)
• 4 heads baby bok choy, halved lengthwise
• 1/2 tsp kosher salt
• 1 tbsp toasted white sesame seeds
• 1 tsp chili flakes or chili crisp, for serving

Instructions

1. Put the dried shiitakes in a heatproof bowl, pour over 1 cup boiling water, and set a small plate on top to keep them submerged. Soak 20 minutes while you start the scallion oil.
2. Combine the scallions and 3/4 cup neutral oil in a cold 10-inch skillet or small saucepan. Set over medium-low heat and cook, stirring every few minutes, for 20 to 25 minutes. The scallions will bubble steadily, then shrink, then turn deep golden-brown and stiff. Pull them out with a slotted spoon onto a paper-towel-lined plate as soon as they are browned but not black, and reserve the oil in the pan.
3. Add the sliced shallots to the same oil, still over medium-low. Fry 5 to 7 minutes, stirring often, until evenly light golden — they darken fast at the end, so lift them out onto the paper towels while just short of your target color. Sprinkle lightly with salt. Turn off the heat and set the scallion oil aside.
4. Squeeze the soaked shiitakes over their bowl, then trim off the tough stems and slice the caps thin. Carefully pour off the soaking liquid, leaving the last tablespoon of grit behind; you want about 3/4 cup.
5. In a small saucepan, combine the mushroom soaking liquid, sliced shiitakes, light soy sauce, dark soy sauce, Shaoxing wine, and sugar. Bring to a simmer over medium heat and cook 8 to 10 minutes, until the liquid reduces by about a third and looks syrupy at the edges. Stir in the sesame oil and 3 tablespoons of the reserved scallion oil, then remove from the heat.
6. Bring a large pot of water to a rolling boil and add 1/2 teaspoon kosher salt. Drop in the baby bok choy and blanch 90 seconds, until the stems are just tender-crisp; lift out with tongs and set aside. Add the noodles to the same water and cook according to the package directions until just tender, usually 3 to 5 minutes.
7. Drain the noodles briefly (do not rinse) and dump them into a large warm bowl. Pour over the mushroom sauce plus 2 more tablespoons of scallion oil and toss hard with tongs for 30 seconds, until every strand is glossy and mahogany.
8. Divide among four bowls. Top each with blanched bok choy, a generous tangle of the crisp scallions, a pile of fried shallots, sesame seeds, and chili flakes or chili crisp. Serve immediately, while the noodles are hot and the toppings still crackle.

Chef's tips

Nutrition (per serving, estimated)

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