...and again and again and again. I think I made these noodles at least 7 times.
So the first time I made this, I referenced recipes from Binging with Babish and J. Kenji Lopez-Alt, but as I was scrolling through food things (like I always do), I stumbled across another scallion oil noodle recipe, this time from i am a food blog. And it made me realize something. I can just make one serving of this at a time. And then if I wanted to tweak the recipe, I could just make it again the next day! (and the next day, and the next day, and the next day...)
This is what I've settled as my preferred way of preparing these noodles:
Start boiling a pot of water, and when that's ready, cook about 3 oz of dry noodles. (I was able to find packs in the store with individual sized portions!)
Meanwhile, cut four scallions into strips, about 2 inches long. Slice the white parts a few more times length-wise.
Pour enough veggie oil into a pan in order to cover it, and cook the scallions in the oil, until they start to brown and crisp up a little. I just use enough oil to cook them, not to have the scallions swimming in the oil.
Take the crispy scallions out of the pan and set aside.
Transfer the cooked noodles directly from the pot into the pan with oil. (No need to frain! I just use chopsticks or tongs for this)
Pour some sugar, a dash of light soy sauce, dark soy sauce, and Chinese black vinegar into the noodles, and stir it all around. Taste and add more of whatever I feel like adding.
Serve the noodles with the crispy scallions on top.
Am I even making scallion oil noodles at this point? Or am I just making some noodles with crispy scallions on top? I don't know, but whatever it is, it's delicious. I thoroughly enjoyed every one of these meals I made. But I think now it's time to take a break from this, so I can make other foods.