Author Notes: This recipe is a version of the Shanghainese dish, 开洋葱油拌面, which literally translates as “open ocean scallion oil mixed noodles”. It is a common home cooked dish, with variations from family to family. The must-have components are: scallion oil, dried shrimp, and soy sauce. Feel free to add some protein like a soft boiled egg, chicken, etc. If you want an extra kick, add a spoonful of your favorite chili sauce or chili oil. —Comeandeat
Prep time: 15 min
Cook time: 40 min
cup neutral oil
scallions (green sections only) plus more to top noodles (thinly sliced)
cups dried shrimp
cup cooking wine (or sherry, white wine, rice vinegar)
tablespoons light soy sauce
tablespoons dark soy sauce (if you don't have any, sub more light soy sauce)
tablespoon sugar (or to taste)
teaspoon pepper (or to taste)
dried shiitake mushrrom
ounces noodles of your choice
- Place the dried shrimp in a small bowl and pour the cooking wine over to cover.
- Chop the scallions into thirds crosswise. Pour the oil into a wok or small pot and heat on high for 1-2 minutes and then turn to medium low. Add the scallions. Use a spatula to separate and spread out the scallions. When some of the scallions turn golden yellow, turn heat to low to avoid overcooking. Occasionally push the scallions around to cook evenly. Be careful because the oil may splatter. Once all the scallions are golden yellow and crispy, turn off the heat. Use tongs to take the scallions out and set them aside on a plate. Pour the scallion oil into a small bowl.
- Use the same wok or pot (no need to clean it) and turn the heat on to medium low again. Scoop out the shrimp from the cooking wine (don't throw out the wine) and add the shrimp to the wok. Stir fry for a minute. Add both soy sauces, wine, and water. Stir to combine.
- Add the sugar and pepper. Stir to dissolve the sugar. Toss in the dried shiitake mushroom. Simmer on low for 10 minutes. Take off heat. Pour into a separate bowl. Throw out the shiitake.
- Boil noodles to your liking. Once boiled, place the noodles in a large bowl of cold water to stop cooking.
- Strain the noodles and divide evenly into 4-6 bowls. Spoon some scallion oil and some soy sauce mixture over each bowl of noodles, using as much of each as desired (or to taste.) Try to make sure some dried shrimp are in each bowl. Top with the fried scallion pieces (from the scallion oil) and fresh sliced scallions.
- This recipe was entered in the contest for Your Best Umami-Centric Recipe