RECIPE: SCALLION CHILI OIL NOODLES

Chef up this savory, slurp-worthy knife cut noodle dish by Jill Maniago (@jillcooksthings). Savory and sweet, with a bit of heat. Top it off with fried scallions, a cured egg yolk, and chili crisp for an elevated finish.

SCALLION CHILI OIL NOODLES

Prep time: 5 min

Cook time: 15 min

Serving size: 1 - 2 servings

Ingredients
  • 4 scallions white and greens 

  • 2 cloves garlic

  • 1 1/2 tbsp oil 

  • 2 bunches knife cut noodles

  • 1/2 tbsp brown sugar

  • 1/2 tbsp dark soy sauce

  • 1/2 tbsp light soy sauce

  • 1 tbsp oyster sauce

  • 1 tsp Fly By Jing Sichuan Chili Crisp

  • Fried scallions, chili crisp and cured egg yolk to garnish

Instructions
  1. Start off by cutting scallions into matchsticks and shred it

  2. Mince two cloves of garlic and set aside

  3. Heat a pan with oil on medium low and fry scallions until brown, but not burnt. Remove and set aside 

  4. While scallions are browning, boil noodles according to the package instructions

  5. Combine dark soy sauce, light soy sauce, oyster sauce, brown sugar, and Fly By Jing Sichuan Chili Crisp in a small bowl

  6. Add garlic + sauce mixture to the scallion oil and simmer until it gets thick

  7. Add noodles to the pan

  8. Plate the noodles with soy cured egg yolk, fried scallions, and some more Fly By Jing Sichuan Chili Crisp.

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