Charred scallion noodles

Ingredients

• 200 g Udon Noodles (dry, can substitute with spaghetti or ramen noodles)
• 5 stalks Scallions (fat green onions) (white and green parts, trimmed)
• 1 tablespoon Soy Sauce (regular dark soy sauce for color and depth)
• 1 teaspoon Rice Vinegar (adds bright acidity)
• 1 tablespoon Vegetable Oil (for slowly charing scallions)

Instructions

1. Prep Ingredients

   Trim the scallion roots, slice the white and green parts into 2‑inch pieces. Measure soy sauce and rice vinegar into a small bowl and set aside. Bring a large pot of salted water to a boil.

   Time: PT10M

2. Cook Noodles

   Add the udon noodles to the boiling water and cook according to package directions (usually 8‑10 minutes) until just tender. Drain and rinse briefly under warm water to prevent sticking.

   Time: PT10M

   Temperature: 212°F

3. Slow‑Char Scallions

   Heat the non‑stick skillet over low heat. Add the tablespoon of vegetable oil and let it warm for 30 seconds. Add the sliced scallions, spreading them evenly to coat the pan. Cook on low heat for about 20 minutes, stirring occasionally, until the scallions are deeply browned and fragrant but not burnt.

   Time: PT20M

   Temperature: Low heat (≈250°F)

4. Make Stir‑Fry Sauce

   While the scallions are charing, combine the soy sauce and rice vinegar in the prepared bowl. Stir to blend.

   Time: PT2M

5. Combine Noodles, Scallions, and Sauce

   When the scallions are nicely charred, add the cooked noodles to the skillet. Pour the soy‑vinegar sauce over the noodles and toss quickly with tongs over medium‑high heat for 3‑5 minutes, allowing the sauce to coat the noodles and the charred scallions to mingle.

   Time: PT5M

   Temperature: Medium‑high (≈350°F)

6. Serve

   Transfer the charred scallion noodles to serving bowls. Garnish with extra raw scallion slices if desired. Serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

60 g

Fat

5 g

Fiber

3 g