Noodle Salad With Scallion Oil (Serves 6)
INGREDIENTS:
SCALLION OIL
- 8 small scallions / spring onions
- 120 ml / ½ cup neutral, high smoke oil (I used grapeseed)
- 1-2 tbsp chilli flakes*
- 2 tbsp toasted sesame seeds
SALAD
- 30-45 ml / 2-3 tbsp scallion oil (or shop-bought – SEE NOTES*)
- 20-30 ml / 1½-2 tbsp soy sauce (or tamari if GF)
- 15 ml / 1 tbsp Chinkiang Black Rice Vinegar*
- 125 g / 4.4 oz dry ramen noodles (or flat rice noodles if GF)
- 1 small cucumber or 2-3 baby cucumbers
- 100 g / 3.5 oz sugar snap peas
- 100 g / 3.5 oz cooked edamame
- 1 avocado
- 10 radishes
- a handful of mint and/or coriander
METHOD:
SCALLION OIL
- Clean and trim your spring onions/scallions. Cut dark green parts off your spring onions/scallions – save them for garnish. Cut white and light green parts into 1.5 cm / 0.5″ segments.
- Place chilli flakes and toasted sesame seeds in a deep bowl. Stir a teaspoon of cold oil through them.
- Place the segments and the rest of the oil in a small pot and set it on a whisper of a heat. Allow the spring onions/scallions to cook in the oil to infuse it with flavour until beautifully caramelised. You can push it quite far, as long as you don’t burn them as it will make your oil taste acrid.
- As soon as you are done, carefully pour the oil into the bowl with chillies and sesame seeds. It’s going to bubble quite a bit so be sure there are no cats or kids running around.
SALAD
- Combine 2 tbsp of the oil you prepared earlier (or shop-bought chilli oil/rayu) with vinegar and one and a half tablespoon of soy sauce in a small bowl, set aside.
- Cook noodles according to the instructions on the packet. Taste a little earlier to make sure you don’t overcook them – packet timings are often too generous.
- As soon as noodles are done cooking, rinse them under the cold tap, drain well and toss in the dressing.
- I used baby cucumbers. If using a regular cucumber, core it first. Slice the cucumber and radishes thinly, cut sugar snap peas on the diagonal, chop your herbs finely and dice your avocado.
- Combine cucumber, radishes, sugar snap peas, edamame and chopped herbs with dressed noodles. Divide between 2 (or 4) bowls and top with cubes of avocado. Drizzle with a little more scallion oil and soy sauce if needed.
Credit: @Lazycatkitchen.com
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