Skip to content
Cook with Ipohbunny

Cook with Ipohbunny

Stories and recipes from a Malaysian home kitchen

  • Home
  • About
  • Recipes
    • Cuisine
      • Chinese
      • Japanese
      • Korean
      • Malaysian
      • Middle Eastern
      • Thai
      • Vietnamese
      • Western
    • Ingredient
      • Beef & Lamb
      • Eggs
      • Noodles & Pasta
      • Poultry
      • Rice
      • Seafood
      • Vegetables
    • Meal
      • One-pot meal
      • Breakfast & Brunch
      • Cakes & Sweets
      • Condiments
      • Side dish
      • Soups & Stews
    • Other Home Cooks
  • Stories
  • Contact
  • Toggle search form
  • Creamy Pepper Prawns Malaysian
  • Not-your-ordinary Pear Salad Vegetables
  • Ginger Scallion Chicken Chinese
  • Gulai Labu (Pumpkin Curry) Malay
  • Being Fiscally Prudent Stories
  • Stewed potato chicken Chinese
  • Best Shakshuka Ever Breakfast & Brunch
  • Loh Mai Fan Chinese
  • Nyonya Heritage Food at KUEH by Bibik’s Kitchen, Penang Food review
  • Sundubu Jjigae Korean
  • Chicken Nanban Japanese
  • Lemongrass Chicken Noodles Noodles & Pasta
  • Easy Kimchi Ramen Korean
  • Air-fried Dengaku Naku (Miso Eggplant) Side dish
  • Cooking at Sarang
    Cooking at Sarang Stories

Scallion Oil Noodles

Posted on February 7, 2020June 21, 2021 By Alexandra Wong 2 Comments on Scallion Oil Noodles

Angel hair pasta tossed in scallion oil, dark and light soya sauce, boiled broccoli and prawn gyoza. Super simple, super yummy, and quite healthy 😊

What’s scallion oil, you ask?

It’s the main star in cong yau meen or scallion oil noodles, which I first heard of when I watched The Wandering Earth, a Chinese movie about the end of the world. One of the characters was reminiscing about how he misses his wife’s scallion oil noodles with such longing that my mouth started watering. Curious, I googled several recipes and made it 🙂

How to prepare scallion oil
1. Take a bunch of scallions and cut them into match stick size.
2. Then in a pot or wok with narrow base, add a mild-flavoured oil (i used rice bran) followed by the scallions. Use enough oil to cover the scallions.
3. Heat over low fire until the scallions start to brown. The objective is to infuse the oil with the flavour of the scallions. Remember, gentle heat. For maximum effect, cook longer. I’ve done it for anything between 30-45 minutes. The longer you wait, the browner your scallions will end up. Can you eat them? Sure, I love them! But if munching on carbon freaks you out, just throw them away since you’ve extracted the very life juice out of them already …
When you’re done, your whole house will be filled with the most wonderful aroma. Remember to close your bedroom doors if you won’t want scallion oil aroma to be all over your furniture and clothes 🙂

How to make sauce for the noodles
Just mix together 2: 1: 1 ratio of scallion oil, dark soya sauce and light soya sauce, and heat until the sauce starts to boil.

How to assemble meal
1. Bring water to a boil. Toss in broccoli and boil for 30 seconds. Remove.
2. In the same water, add dried angel hair and cook for 2 minutes. Remove.
3. Cook gyoza according to package instructions.
4. Toss noodles in the sauce, assemble various components on a plate, and voila, dinner done!

Notes
1. I use angel hair pasta interchangeably with bee hoon. Think beehoon except made of wheat flour instead of rice flour, and just a wee bit thicker. Best of all, no need to pre-soak in water. Angel hair pasta is also slightly thicker, which gives it more body.

2. Some of you might be horrified that I boil my pasta in the same water as my vegetables. Well, I figure that the vegetables infuse the water with a nice mild flavour, so why not? Less utensils to wash 😛

3. Place gyozas flat side down on a lightly oiled nonstick saucepan. Fry for a few minutes, then pour in a thin layer of water (enough to cover the bottom of the gyoza), cover with a lid and steam for 5 minutes or until water has completely evaporated and bottom of gyoza is golden brown.

4. I enjoy my gyozas with a dipping sauce made from mixing equal amounts of chin kiang black vinegar and Uncle King’s chilli flakes which I get from Queensbay Mall. Penangites will know this as the pork-free chilli pan mee stall with the eternal queue on the highest floor of the mall.

5. Scallions are also known as spring onions or green onions.

6. Pop trivia. A friend asked me, isn’t this the noodles we used to eat in our school canteen? Yes and no – a lot of Chinese-style dry noodles in Ipoh are tossed in soya sauce, so that’s the common denominator. What’s uncommon is the use of scallion oil which really elevates the flavour to become Shanghai’s celebrated cong yau meen or scallion oil noodles, at least according to what I’ve read and researched 🙂

Bon appetit!

Post Views: 720
Chinese, Noodles & Pasta, One-pot meal Tags:Chinese cooking, noodles

Post navigation

Previous Post: Not-your-ordinary Pear Salad
Next Post: Cooking at Sarang

Related Posts

  • Sang Har Meen Chinese
  • Lemongrass Chicken Noodles Noodles & Pasta
  • Sausage Tomato Pasta Noodles & Pasta
  • Easy Lamb Pilaf Beef & Lamb
  • Teriyaki Chicken Poke Bowl Japanese
  • Chinese Steamed Fish Chinese

Comments (2) on “Scallion Oil Noodles”

  1. Susan says:
    April 29, 2020 at 1:16 pm

    Hi Alex! I tried this dish and it turned out well. I’m so happy. It’s very fast to prepare too. Thank you!

    Reply
    1. Alexandra Wong says:
      April 30, 2020 at 8:29 am

      Woo hoo, thank you Susan for letting me know. Have fun trying out my other recipes too 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Who’s Ipohbunny, lah?

Welcome!

I’m Alexandra Wong, a self-taught Malaysian home cook on a mission to simplify and healthify recipes using affordable quality ingredients. I am a writer by profession, mostly known for my feelgood stories about people, travel and food.

ipohbunny

I make this granola Every Single Week. Its that go I make this granola Every Single Week. Its that good 😉 #granola #homemade #homemadegranola #cookwithipohbunny #granolarecipe #oats #wholefoods
"How's my burger?" "The flavour is quite good." "How's my burger?"

"The flavour is quite good."

Hubs' feedback stopped there, so I knew something was not right.

Know what I found out? That he and I have fundamentally very different concepts of what a good burger should be.

Having spent many years in the UK and US, his idea of a proper burger is a patty of mostly ground quality meat. Having grown up in Ipoh eating roadside budget burgers, my idea of a good burger is a moist patty that's much more tender inside because it's been stuffed with something called panade.

No, I didn't know what panade was either, until I Googled it up. Panade is bread soaked with milk, which you add to the meat to form a burger. The panade adds that oh so desirable moistness and juiciness to the burger. Yes, it won't taste as meat-dense as the meat-only burger patties that hubs is used to in the UK and US, but that's the taste I am used to. In fact, I find those meat-only burgers in high-end restaurants too beefy and meaty.

Anyway, here's how I made my burger

1. Cut up one slice bread into cubes. Add a 2 tbs milk to soak bread and crumble with fingers until it's mashed up like puree. This is your panade.
2. Dice up half a yellow onion finely. The acidity of the onion tenderises the meat.
3. Mix onion and panade with 250g minced beef ( you can add more if you want a beefier taste), salt, pepper, and enough egg to bind. Add egg slowly because you don't want too much liquid.
4. Shape into patties and panfry on both sides. Serve! :)

#homemadeburger #burger #hamburger #beefpatty #cookwithipohbunny #ipohbunnyrecipes #Malaysianhomecook #foodporn #meatlover #burgerrecipes
Wahhhh! Didn't expect so many of you to ask me for Wahhhh! Didn't expect so many of you to ask me for my chicken char siew recipe. Either I took a damn good photo, or .. you guys really really want to eat chicken char siew lol.

Ok, I can't take credit for the recipe because I compared and picked bits and pieces off recipes by other people. Most of the ingredients are quite predictable - hoisin sauce, soy sauces, honey/sugar, 5-spice powder - but the one thing taht surprised me was the addition of lam yue or fermented red beancurd. I read that it lends a distinct umami that can't be replicated by other ingredients. Well, I just happened to have a bottle, so I put it in. 

This isn't perfect, but I'm jotting it down for future references.
1) Mix together 2 tbs hoisin sauce, 1 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs honey/agave, white sugar to taste, and a pinch of five-spice powder. I didn't measure, just agak2 only so please bear this in mind!
2) Add 1-2 cubes of fermented red beancurd along with a tsp of the sauce it's submerged in. Mix everything together and taste if it's sweet/savoury enough.
3) Marinate your chicken chop in the sauce for several hours.
4) Pan fry on both sides. Done!

Important notes:
1) This is one of the most variable sauces around. By that I mean, some people like it sweet, some less so. I say, just taste the sauce before you marinate your chicken and adjust accordingly. I don't like too sweet so I reduced the sugar.
2) Which may be why my chicken didnt' char siew in the oven, although I tried grilling it at 200 C, basting it with the sauce several times, etc. Maybe not enough sugar to caramelise properly, so i ended up pan-frying the chicken in my nonstick sauce pan. Kau tim!

#Chineserecipes #chickencharsiew #bbqchicken #Ipohbunnyyrecipes #cookwithipohbunny #chickenrecipes #chicken #Malaysianhomecook #Malaysianfoodblogger
Stir fried celery with roasted cashews ❤️ Ser Stir fried celery with roasted cashews ❤️

Seriously. One of the tastiest #vegan dishes you'll eat in your life - and so healthy! A restaurant favourite that can be easily recreated at home with just five ingredients, the crunchy freshness of just-cooked celery goes so well with the creamy cashew.

1. Remove the stringy outer layer of celery stems with a vegetable peeler.

2. Slice diagonally across each stem to get 
3/4 cm thick slices.

3. Heat up 1 tbs oil in non stick pan. Add celery and sear for 1 minute, before browning. Remove from pan. 

4. In same pan, add garlic (and more oil if needed) to saute. Add back celery.

5. Add 1 tbs (vegetarian) oyster sauce and 3-4 tbs water. Stir to mix the liquids.

6. Cover with a lid and steam for a few minutes till your desired doneness. The time will depend on how crunchy you want your celery. Less time, more crunchy. Just eat a piece of the celery to decide.

7. Toss in roasted cashews, stir to mix and dish up!

#veganchinesefood #vegetarian #plantbased #plantbasedrecipes #celery #Chinesecooking #cookwithipohbunny #ipohbunnyrecipes #Malaysianhomecook #vegetarianrecipes
This salted egg bittergourd is so gorgeous!! 1. S This salted egg bittergourd is so gorgeous!!

1. Slice bittergourd into two length wise. Scoop out white pith and seeds. 
2. Slice bittergourd thinly. Rub with salt and leave aside for 15 min to remove bitterness. Wash off salt.
3. Boil salted duck egg for 10 minutes. Scoop out egg yolk and mash finely.
4. Heat up 1-2 tbs oil and lightly fry bittergourd slices for 3-4 minutes. Set aside.
5. In same oil, add chopped garlic and mashed egg yolk. Cook until mixture starts to foam.
6. Add 1/4 cup water (or more) and stir to mix and create a sauce. May be a bit watery at this stage, so add water slowly.
7. Add a pinch of sugar.
8. Now add back bittergourd, toss through, cover with lid and cook over low flame to reduce sauce until it has thickened to your desired consistency. 
9. Serve with white rice :)

Psst if you want my steamed egg recipe, check out my YT channel: https://www.youtube.com/watch?v=hkxFGOKXiJg 

#cookwithipohbunny #ipohbunnyrecipes #vegetarianrecipes #vegetarian #bittergourd #Chinesecooking #Malaysianhomecook
Zucchini puffs... Inspired by the incredibly creat Zucchini puffs... Inspired by the incredibly creative Chef @dan.giusti on @epicurious

Using @kawan_food roti malabar, egg, Zucchini and salt and pepper only.

Quick easy lunch :) 

#vegetarian #vegetariansnacks #cookwithipohbunny #ipohbunnyrecipes #puffpastry #vegetabletart
I smashed it!! My one and only #fudgybrownie rec I smashed it!!

My one and only #fudgybrownie recipe from now on. 

Cos it works

1/2 stick butter (60g)
1/2 cup sugar
1/4 cup flour
1 egg
Pinch of salt
50-60g dark chocolate
1 tbs unsweetened cocoa powder

1. Melt butter and dark chocolate.
2. Mix in sugar until sugar melts.
3. Whip egg until pale and frothy. Add to cream mixture.
4. Fold in flour, saltand cocoa powder.
5. Bake in preheated oven for 20 minutes. Done!!

#brownie #brownierecipe #cookwithipohbunny #ipohbunnyrecipes #desserts
Mita Bakery from Kuching @mitaofficialkch kononnya Mita Bakery from Kuching @mitaofficialkch kononnya legendary. At least according to hubby, who got this cake during his biz trip.

One bite of their famous butter cheese cake and I can understand why. Sooo fragrant and moist even after 3 days. Its buttery without being heavy, know what I mean? Good #baking kungfu, this. That addition of cheese gives it a subtle hint of umami that just takes this to another level. When you slice it, it looks like white sandwich bread because the crumb is quite dense, so interesting! 

Gonna eat this very sparingly.

#buttercake #eatcake #cake #kuchingfood #Sarawakfood #foodblogger #Malaysianfoodblogger
I love all sorts of cakes, but carrot cake is sacr I love all sorts of cakes, but carrot cake is sacred territory.

My mum used to make it. Her cakes were wondrously crumbly and moist, and filled with so many goodies (We Ipoh people call it "toh liu") that nothing sold outside has ever, ever come close. 

Until @grumpyoldman_bakes

I didn't plan on ordering his cake, honestly. But I'd had to rush back to Ipoh for an emergency, and after some very stressful days, I figured I deserve a cake. Cakes make everything better right?

I'd read him waxing lyrical about his carrot cake and against my better judgement, I decided to order one. Gulp, risky. But what's life without some risk?

He was so sweet and helpful in his interactions, and even tolerated my unnecessary rambling (I express to destress). 

When I popped the box lid open, I gasped at how pretty it was. The whole cake was covered in thick frosting and topped with fresh walnuts. 

And then I cut a slice for mum and was even more shocked. You could see the grated carrot and nuts - it was so generous portioned - but the proof was in the tasting. MUm's tasting, to be exact.

She took a  bite and smiled approvingly. "It's so moist inside!"

That is the HIGHEST compliment, in my opinion, one can ever pay a carrot cake. So many out there guilty of dry, pebbly abominations. 

I took a bite and immediately noticed how fresh it tasted. And, I realised, tears springing to my eyes, how close it was to Mum's version, which I last ate more than 20 years ago. 

Thank you Chris for awakening these wonderful memories. 

#carrotcake #grumpyoldmanbakes #ipohbaker #homebaker #ipohhomebaker
Load More… Follow on Instagram

Latest recipes

  • Pistachio Pesto Pasta
  • Nyonya Heritage Food at KUEH by Bibik’s Kitchen, Penang
  • Beef Noodles at Kuan Soo Noodle Stall, ICC Pudu
  • Mum’s Fried Beehoon
  • Chicken Confit
  • Stir-fried Cabbage with Miso
  • Parmesan-Crusted French Toast
  • Teriyaki Chicken Poke Bowl
  • Garlic Fried Rice
  • Onion Jam

Categories

Tags

Asian cookingbananasbreakfastcakecheat recipechickenChinese cookingeggsF & B entrepreneurfishfried beehoonfusionkid-friendlyKorean cookingnoodlesnyonya cookingNyonya cuisineone-pan mealpastaPenang foodPeranakanprawnsricesaladsang har meensweettraditional foodveganvegetablesvegetarian
  • Braised Fuchuk Fish Head Chinese
  • Gulai Labu (Pumpkin Curry) Malay
  • Pistachio Pesto Pasta Noodles & Pasta
  • Stir-fried Cabbage with Miso Chinese
  • Parmesan-Crusted French Toast Breakfast & Brunch
  • Mum’s Fried Beehoon Noodles & Pasta
  • Chicken Confit One-pot meal
  • Lead
    Claypot Chicken Rice Chinese
  • Nyonya Heritage Food at KUEH by Bibik’s Kitchen, Penang Food review
  • Beef Noodles at Kuan Soo Noodle Stall, ICC Pudu Chinese
  • Teriyaki Chicken Poke Bowl Japanese
  • Woo Thau Koh (Yam Cake) 芋头糕 Cakes & Sweets
  • Braised Turmeric Chicken Chinese
  • Luxurious Chicken Porridge Chinese
  • Nyonya Otak-otak Eggs

Most Viewed Posts

  • Braised Yee Mee (27,649)
  • Sang Har Meen (5,910)
  • Artisan Handmade Bread: Surviving MCO (5,093)
  • Braised Fuchuk Fish Head (4,737)
  • Nyonya Otak-otak (4,562)

Copyright © 2022 Cook with Ipohbunny.

Powered by PressBook News WordPress theme