Comments on: Scallion Oil Noodle (葱油拌面)

By: Maggie Zhu

Maggie Zhu — Mon, 12 May 2025 20:20:17 +0000

The recipe was updated once in the past. My original recipe had an optional topping (it’s a basic stir fry with protein of your choice and vegetable). But since authentic scallion oil noodles usually served plain like this and do not have a topping, I ended up omitting the topping in my recipe revision.
PS. I actually have no idea that you can edit the recipes in the old format. I guess I don’t use my website that way so I didn’t even know the feature exist.
Do you edit the recipe when you choose to print it? Or are you talk about scaling the recipe? I can ask my web designer about this feature if you can describe how it used to work.

By: Bill Zigrang

Bill Zigrang — Mon, 12 May 2025 18:02:46 +0000

In reply to Bill Zigrang. OOPS! I see that the oyster sauce wes for the additional optional topping. BZ

By: Bill Zigrang

Bill Zigrang — Mon, 12 May 2025 17:41:47 +0000

Maggie,
I note that the new version of your recipe omits oyster sauce. ?Omission? ?revision? Please comment.
P.S. I still don’t like the lack of editing capability in your new recipe format, but, “Oh, well”.
P.P.S. Congrats on the ATK gig.

By: Maggie Zhu

Maggie Zhu — Thu, 19 Sep 2024 19:12:15 +0000

In reply to JSkellz.

The sauce cooks very fast, and it won’t become sticky. You only need 1 minute or so to cook off the raw taste of the soy sauce.
Once you made the sauce, you can keep it in an airtight container in the fridge for quite a long time. The salt preserves it and it should stay good for at least a week, if not longer. But I wouldn’t store it for too long because I think the fragrance from the scallion oil and garlic will gradually decrease.

By: JSkellz

JSkellz — Thu, 19 Sep 2024 12:51:40 +0000

Great recipe, thank you! I just wanted to know…
1. Is there a sign that the sauce has cooked in the pan long enough? E.g. Am I waiting for it to become sticky or something?
2. Once the sauce is made, how best to store it and roughly how long will it keep for?
Thank you!

By: Laurel

Laurel — Wed, 12 Oct 2022 00:06:10 +0000

I just received my copy of your “Chinese Homestyle” cookbook. I immediately went to the noodle section and got pulled in to the scallion oil noodle recipe. Only problem was that nowhere does it say how much or what type of oil to use. So I came here to see if I could find it. Just a head’s up as a correction for your next edition.

By: Maggie Zhu

Maggie Zhu — Wed, 11 Aug 2021 16:12:07 +0000

In reply to Rose. Sorry about this! You should add it during step 1 while mixing the sauce. Just updated the recipe to reflect this.

By: Rose

Rose — Sun, 08 Aug 2021 01:25:16 +0000

This looks so good! I’m definitely going to try making it this week. One question though, when does the oyster sauce get added? I don’t see it in the recipe instructions.

By: Sabrina

Sabrina — Sun, 19 May 2019 19:09:16 +0000

In reply to Maggie.

Hmmm – I’ve been thinking about the Da Xi Bei Gungun noodles and I’m pretty sure I’ve used them before and they turned out fine. I did a little research and I think my problem was I was cooking a bigger batch than normal and my pot was too small. I’ll try again. Anyway, thank you for your recipes and your comments!

By: Maggie

Maggie — Fri, 17 May 2019 18:01:06 +0000

In reply to Sabrina.

Hi Sabrina, I’m glad to hear you like my recipe!
Re noodles – it’s strange that these noodles didn’t turn out well. I just googled and it looks like a good one.
I always prefer to use fresh noodles if I can find them. One of the semi-fresh types I like is called Shanxi Planed noodles (you can find the picture of the noodles in this post: https://omnivorescookbook.com/chinese-gravy-noodles). It’s packaged and stored in the refrigirated area. The noodles are lightly dried, so you can store it for a longer time. I really like the texture of these noodles and they work well with noodle sauce.