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