Minimalist Scallion Oil Stir-Fried Yang Chun Noodles

This dish takes everything that makes Yang Chun Mian so beloved — the fragrant scallion oil, the premium soy seasoning, the clean simplicity of a noodle that needs nothing but the best ingredients around it — and executes it entirely in a blazing hot wok. No broth, no fuss, no complicated technique. Just thin, delicate noodles hitting a screaming hot wok and emerging gloriously smoky, deeply aromatic, and coated in a gorgeous caramelised soy and scallion oil glaze that clings to every single strand. Here at Yunion, this is the recipe that reminds us why we fell in love with noodles in the first place.

Serves: 2 Prep time: 10 minutes Cook time: 15 minutes

Ingredients

For the noodles:

• 1 packet Yunion Yang Chun Noodles

  
  

For the scallion oil:

• 1 large bunch fresh green scallions, whites and greens separated and cut into 5cm lengths

• 120ml neutral oil or rendered pork lard for a more traditional flavour

• 1 tsp sesame oil

  
  

For the stir-fry sauce:

• 1.5 tbsp light soy sauce

• 1 tsp dark soy sauce

• 1 tsp sugar or crushed rock sugar

• Pinch of white pepper

  
  

To garnish:

• Reserved crispy scallion pieces from the oil

• Fresh spring onions, finely sliced

• Toasted sesame seeds

• Extra white pepper to taste

Method

• Make the scallion oil first. Place scallion whites and neutral oil or lard together in a cold wok. Turn heat to medium low and fry gently, stirring occasionally, until the scallion whites are deeply golden and crispy. Add the scallion greens and continue frying for a further 3 to 4 minutes until all pieces are caramelised and the oil is richly fragrant. This takes around 12 to 15 minutes total.

• Remove from heat and stir in sesame oil. Strain the oil into a clean bowl, reserving both the fragrant scallion oil and the crispy caramelised scallion pieces separately.

• Mix all stir-fry sauce ingredients together in a small bowl until sugar is fully dissolved. Set aside.

• Cook Yunion Yang Chun Noodles in a large pot of boiling water for 1 to 2 minutes until just cooked through. Drain thoroughly and spread out on a tray or plate to dry for at least 3 minutes. The drier the noodles the better the stir-fry.

• Heat the wok over the highest heat your stove will allow until smoking. Add 2 to 3 tablespoons of the freshly made scallion oil and let it heat until shimmering.

• Add the dried noodles in a single layer and press down gently with a spatula. Leave completely undisturbed for 1 minute until the bottom layer develops a lightly golden, slightly charred edge.

• Toss the noodles, then pour the stir-fry sauce over the top immediately. Toss quickly and continuously for 1 to 2 minutes until every strand is evenly coated in the glossy, caramelised sauce and the wok hei fragrance fills the kitchen.

• Remove from heat and divide between two bowls.

• Top with the reserved crispy caramelised scallion pieces, fresh spring onions, toasted sesame seeds, and an extra pinch of white pepper.

• Serve immediately.

Tips

• Drying the noodles thoroughly after blanching is the single most important preparation step in this recipe. Wet noodles steam instead of fry in the wok and you will never achieve that gorgeous lightly charred edge without starting with completely dry noodles.

• Rendered pork lard is the traditional fat for this dish and produces an authentically deep, rich Jiangnan flavour that neutral oil can't quite replicate. If you're comfortable using it, seek out rendered pork lard at Asian grocery stores across Perth and use it in place of the neutral oil for the most authentic result.

• This dish moves very fast once the noodles hit the wok. Have your sauce mixed, your garnishes prepared, your bowls ready, and everyone seated at the table before you turn the heat on. From wok to bowl should take no more than 3 minutes.

Find Yunion Noodles Near You

Our full range of fresh noodles is available at select supermarkets and Asian grocery stores across Perth. Find your nearest stockist and make your next family gathering one to remember.