Wednesday, December 14, 2016

Noodles with Dried Shrimp and Scallion Oil (开洋葱油面)

When you cook a lot, you develop a "nose" not just literally but also when reading recipes of where magnificence may lie. This one is from Fuchsia Dunlop's latest book Land of Fish and Rice which are recipes from the Jiangnan region of China.

It was invented by a street food vendor which is evident since everything except the noodles and the very quick stir-fry can be made ahead of time.

Literally "spring onion oil noodles", this recipe is simplicity itself. She rightfully compares it to the Italian spaghetti aglio e peperoncino.

The textures blend perfectly — the soft noodles slippery coated with the oil, the crunchy shrimp soaked in flavor, the crispy and soft spring onions, the umami.

This recipe is also "naked". The short list of ingredients tell you that. It's also an umami-bomb. Perfect for a light lunch or a snack.

This stuff is seriously addictive. The CC will not be surprised if some (most?) of the blog readers here start craving it weekly.

(Source: Fuchsia Dunlop)


(serves 2)

7 oz dried noodles

2 tbsp dried shrimp
2 tsp Shaoxing wine

4 spring onions (cut into 2" pieces - both green and white)

4–5 tsp light or tamari soy sauce (to taste)

6 tbsp cooking oil

Note 1: The CC increases the amount of shrimp if he wants a heartier meal.


Soak the shrimp in the Shaoxing wine along with some hot water to cover it for 30 minutes. Drain the shrimp. Discard the liquid.

In a wok, heat up the oil and add the onions. Stir fry till the white parts turn golden. Add the shrimp and stir-fry until the onions are browned but not burnt.

In parallel, cook the noodles and drain.

In a bowl, put the soy sauce at the bottom, the noodles above it, and pour the spring onion, shrimp, oil mixture over it. Mix with chopsticks and eat at once.

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