Scallion oil noodles
Overview
Lunch noodles are easier. It was cooked and served as usual, but my husband called and said that he had something to do at work and would not be back for dinner, so there was nothing left. I never worry about leftover noodles. I run them under cold water, drain the water, let them cool completely, then pick them with chopsticks to reduce adhesion, cover them with plastic wrap, and store them in the refrigerator. Preserving the noodles in this way prevents them from sticking and becoming lumpy. It affects the taste and is not delicious. After making other meals for dinner, take it out and stir-fry it briefly. It is very refreshing with less oil and meat, and you can eat less meat for yourself. My son took a bite and insisted on changing it with me, saying it was more delicious and fragrant than meat. I was speechless and wanted to share the recipe with everyone.
Tags
Ingredients
Steps
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Take out a bowl of leftover noodles or a bowl of newly cooked noodles, control the moisture and set aside.
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Prepare some green onions, clean them and cut into chopped green onions and set aside.
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Put an appropriate amount of oil in the pot, a little more than usual for cooking. After heating, add chopped green onions and fry over medium-low heat until fragrant.
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Pour an appropriate amount of seafood soy sauce along the edge of the pot and let it bubble. Add the scallion oil to the soy sauce and the aroma will become richer.
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Pour in the noodles and stir-fry evenly.
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Be careful not to use a shovel to avoid breaking the noodles. Use chopsticks to pick up and mix well. It’s ready to be served. Fragrant and satiating. The operation is simple, and the one without meat is more delicious than the one with meat.
