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Shanghai Scallion Oil Noodles (Cong You Ban Mian)
A classic Shanghai comfort food, these noodles are tossed in a fragrant scallion oil made from both the white and green parts of scallion, shallots, and garlic, then seasoned with soy sauce and a hint of sugar. The result is a bowl of chewy noodles coated in savory, aromatic oil, topped with crispy scallions.
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Critical Success Points
- • Dry scallions thoroughly before frying to avoid oil splatter.
- • Fry aromatics over low heat to prevent burning.
- • Do not over-fry green scallion parts; remove as soon as browned.
- • Do not overcook noodles; they should be chewy.
Safety Warnings
- • Hot oil can splatter and cause burns—dry scallions thoroughly before frying.
- • Add soy sauce to hot oil carefully to avoid splatter.
- • Keep children away from stove during frying.
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