Noodles with Fried Scallions (Cong You Ban Mian)

By CheeseDiva

Ingredients

• Canola oil, for frying
• 12 scallions, white and light green parts only, julienned
• 1 cup chicken broth
• 2 tbsp. soy sauce
• 2 pods star anise
• 1 2" piece fresh ginger, peeled and smashed
• Kosher salt, to taste
• 1 lb. dried or fresh Asian wheat noodles
• 4 eggs

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. Pour oil into a 1-qt. saucepan to a depth of 1"; heat over medium heat until a thermometer reads 325˚. Add scallions; cook until crisp, 2–4 minutes. Using a slotted spoon, transfer scallions to paper towels. Reserve oil and transfer 2 tbsp. to a 1-qt. saucepan. Add broth, soy sauce, star anise, and ginger; boil. Remove from heat; let rest 5 minutes. Strain broth; set aside.

2. Bring a 6-qt. pot of salted water to a boil. Add noodles; cook until tender, 8–10 minutes. Meanwhile, heat 2 tbsp. of the reserved oil in a 12" nonstick skillet over medium heat. Add eggs, cover, and cook, sunny side up, about 3 minutes. To serve, divide broth and noodles between 4 bowls. Top noodles with an egg and some of the scallions.

a vague "asian wheat noodles?" -> there are many kinds

This was absolutely fantastic! We used the wheat noodles from our Asian market (does it really matter what kind of wheat noodles! Buy what you like!) We did this for the two of us, but still used 1 cup of homemade chicken stock. We will definitely be making this again, but the next time for company! No garlic needed!