Betty Liu's Scallion Oil Noodles are humble, satisfying and deeply comforting; quick enough for a weekday lunch or dinner, but full of the rich, complex flavors associated with Shanghainese cuisine. Food52's Director of Content, Brinda Ayer (a former accountant!) is back to Cook the Books with this delicious recipe from Liu's new book, My Shanghai. GET THE RECIPE ►►https://f52.co/39pLr38Betty Liu's Scallion Oil NoodlesPREP TIME: 5 minutesCOOK TIME: 30 minutesSERVES: 2INGREDIENTS 1 1/2 teaspoons dried shrimp (if you're vegetarian like Brinda, feel free to omit this ingredient—the author, Betty Liu, does all the time!)6 to 8 scallions, cut into 1-inch (2.5-cm) segments3 tablespoons neutral cooking oil, such as canola or grapeseed oil1 tablespoon dark soy sauce2 tablespoons light soy sauce1/2 teaspoon black vinegar1 tablespoon crushed rock sugar or granulated sugar1 pinch ground white pepper1/2 pound (225 g) fresh Shanghai-style thin noodles, cooked to al dente (or 2 servings of any dried noodles. I’ve used soba and ramen noodles with great effect.)Recipe from the book My Shanghai by Betty Liu. Copyright © 2021 by Betty Liu. Published by Harper Design, an imprint of HarperCollins Publishers. Reprinted by permission. —BettySUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
