This Chinese Style Noodles Recipe is my favorite comfort meals (plus it’s vegan!). This infused oil idea was first introduced to me when I made Kristina Cho’s Scallion Pesto Pancakes, highly recommend. Since then I’ve made a version of scallion oil to add to my ramen, soups, noodles, rice and vegetables. It’s a great way to preserve scallions which usually go to waste in my fridge. I know, very sad. I make these noodles (sans my favorite chili crisp) for my 20 month old son and I for a quick and tasty lunch!

2 bunches scallions, washed and dried

1 inch knob ginger

1 head garlic (about 10-12 cloves)

3/4 cup neutral oil

1 teaspoon diamond crystal kosher salt 

1/4 teaspoon msg

Prepare the eggs ingredients. Trim the roots and finely slice scallions, slice ginger into 1/8th of an inch medallions and peel and lightly crush garlic cloves. Set aside. 

Preheat a large saucepan over medium heat, add oil. Once oil reaches 140-150 degrees F. Add prepared scallions, ginger and garlic. Keeping the oil temperature steady near 140 degree F, let alliums lightly fry and infuse with oil. Turn off oil once the greens of the scallions turn a deep green color and the whites slightly golden, turn off heat. Once cool, take out sliced ginger and pour the infused oil with scallions and garlic into a food processor (if you have a high speed blender like a vitamix, you can blend the ginger too!). Blend and store in a airtight container for up to one month.