So simple. So few ingredients. And so little prep required. Yet this one bowl noodle dish is so tasty and aromatic.
If you’re having it for breakfast, and your first meal has the effect of setting the tone for the rest of the day, well, that likely means your day will be bright with several high points that blend seamlessly with each other.
You’ll need Asian noodles. Wheat-based is better suited for this recipe than rice noodles. You may use noodles labled “yakisoba” or any kind meant for stir frying. You may even use the noodles from two packets of instant ramen.
Asian noodles are sold fresh, fresh and vacuum sealed, or dried. If using fresh, just dump into a pot of boiling water, stirring to separate, drain once heated through, dump into a bowl of icy water and drain.
If using dried noodles, cook according to package directions, drain, dump into a bowl of icy water and drain again.
In a frying pan, heat sesame seed oil and lightly fry sliced scallions in it. Take out the scallions but leave whatever sesame seed oil drips off in the pan.
To that trace of sesame oil, add soy sauce, oyster sauce, chili flakes, toasted sesame seeds and sugar. Stir until the sugar melts.
Then, you take your fully drained noodles and add them to the sauce. Toss until every strand is glistening with the combined sauces and sesame oil.
You add the fried scallions, give everything a toss, and your soy sesame scallions noodles are ready to be devoured.
Soy sesame scallion noodles
- Cook the noodles according to package directions. Drain, dunk in iced water and drain again. Set aside.
- With the slove set to medium, heat the sesame seed oil in a frying pan.
- Lightly fry the scallions in the hot oil just until limp. Scoop out and set aside.
- In the same pan, over low heat, stir together the soy sauce, oyster sauce, chili flakes, sesame seeds and sugar until the sugar is fully dissolved.
- Add the noodles to the sauce in the pan and toss thoroughly.
- Add the fried scallions (reserve some for garnish) and toss.
- Divide the noodles between two bowls, top with the reserved scallions and more sesame seeds.