Symmetry Breakfastのインスタグラム(symmetrybreakfast) - 6月5日 10時47分
Wednesday: Cong You Mian 葱油面 with fresh crunchy vegetables and some @flybyjing chilli crisp 🍜🍜🍜 Onion oil noodles are a staple of Shanghai’s breakfast, lunch and dinner menus. You can find them in back alley noodle shops and glamorous high end restaurants too. The base recipe is #vegan and simple to make anywhere in the world too. I make a batch that can sit on the counter or in the fridge for weeks and you can knock up a delicious snack in minutes. Some of the videos on the swipe but the full version is now in the Highlights!
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** RECIPE **
Cong You Mian 葱油面
20 spring onions/scallions
240ml/ 1 cup of vegetable oil (or any flavourless oil)
60ml 1/4 cup light soy
60ml 1/4 cup dark soy
50g 1/4 cup sugar
Noodles to serve 250g is enough for two people, I prefer ones made without egg but it’s entirely up to you.
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1 - Separate the white from the green part of the onion, cut everything into 1inch/2cm pieces
2 - Heat the oil on the lowest setting and add the white part of the onion
3 - Cook for 20 minutes, checking that the onion does not burn or it will become bitter
4 - Add the green part of the onion and cook for a further 15 minutes
5 - Add the light and dark soy and the sugar and cook until the sugar is dissolved
6 - Allow the onion oil to cool before transferring to a container of your choice
7 - Cook your noodles according to the packet instructions or if using fresh noodles, for 2-3 minutes to your liking
8 - Dress the hot noodles with 3 tablespoons of the oil and a use chopsticks to garnish with the onion
9 - Add any addition garnish of your choice, julienne vegetables, chopped peanut, chilli crisp, dried shrimps, a slug of dark vinegar, a tea egg, tofu knots, the world is your oyster!
NOTES
- The oil will keep for a week on the counter, don’t refrigerate it but make sure a layer of oil is covering the onions
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