Symmetry Breakfastのインスタグラム(symmetrybreakfast) - 6月5日 10時47分

Wednesday: Cong You Mian 葱油面 with fresh crunchy vegetables and some @flybyjing chilli crisp 🍜🍜🍜 Onion oil noodles are a staple of Shanghai’s breakfast, lunch and dinner menus. You can find them in back alley noodle shops and glamorous high end restaurants too. The base recipe is #vegan and simple to make anywhere in the world too. I make a batch that can sit on the counter or in the fridge for weeks and you can knock up a delicious snack in minutes. Some of the videos on the swipe but the full version is now in the Highlights!
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** RECIPE **
Cong You Mian 葱油面
20 spring onions/scallions
240ml/ 1 cup of vegetable oil (or any flavourless oil)
60ml 1/4 cup light soy
60ml 1/4 cup dark soy
50g 1/4 cup sugar
Noodles to serve 250g is enough for two people, I prefer ones made without egg but it’s entirely up to you.
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1 - Separate the white from the green part of the onion, cut everything into 1inch/2cm pieces
2 - Heat the oil on the lowest setting and add the white part of the onion
3 - Cook for 20 minutes, checking that the onion does not burn or it will become bitter
4 - Add the green part of the onion and cook for a further 15 minutes
5 - Add the light and dark soy and the sugar and cook until the sugar is dissolved
6 - Allow the onion oil to cool before transferring to a container of your choice
7 - Cook your noodles according to the packet instructions or if using fresh noodles, for 2-3 minutes to your liking
8 - Dress the hot noodles with 3 tablespoons of the oil and a use chopsticks to garnish with the onion
9 - Add any addition garnish of your choice, julienne vegetables, chopped peanut, chilli crisp, dried shrimps, a slug of dark vinegar, a tea egg, tofu knots, the world is your oyster!
NOTES
- The oil will keep for a week on the counter, don’t refrigerate it but make sure a layer of oil is covering the onions

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puffahfish Question- in the beginning it says you can keep it in the fridge for weeks but then in the last part of your post it says that it will keep only for a week on the counter and not to refrigerate! Made an amazing smelling batch last night and now I’m not sure how to best keep it!

leoniefreewoman Finally made these and they are the best thing I've ever eaten I'm never eating anything else... Thank you for bringing this recipe into my life!!!

cnh123 Your food is so beautiful. Should def be feeding more then 2 peeps #feedtheworld #restaurant

rbablogs Made these today and can honestly say they are the best noodles I’ve ever made!

joe__wsc I love the smell of onion oil. But ur noodle is bit overly cooked. ;)

kintraroon Makes me so hungry every time I look at your posts/vids

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