Noodles with Fried Scallions (Cong You Ban Mian)

Noodles with Fried Scallions Crunchy, flash-fried scallions top this Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California. See this RecipeAndre Baranowski

Crunchy, flash-fried scallions top this simple Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California.

Noodles with Fried Scallions (Cong You Ban Mian)
Crunchy, flash-fried scallions top this simple Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California.
Yield: serves 4

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

Instructions

  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.