cong you ban mian recipe (noodles with fried scallions)
Author: 
Recipe type: pasta
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • canola oil or peanut oil
  • 12 scallions, white and light green parts, julienned
  • 1 cup chicken or vegetable broth*
  • 2 tablespoons soy sauce
  • 2 pods star anise
  • one 2-inch piece fresh ginger, peeled and smashed
  • kosher salt, to taste
  • 1 pound dried or fresh Asian wheat noodles (I used Wu-Mu brand dry wheat noodles, made in Taiwan)
  • 4 eggs
Instructions
  1. Put oil into a 1-quart saucepan to a depth of 1 inch. Heat over medium heat until thermometer reads 325 degrees F.
  2. Add scallions and cook until crisp, about 15 minutes.** Using a slotted spoon, transfer scallions to paper towels to drain. Using same oil, transfer 2 tablespoons to 1-quart saucepan. Add broth, soy sauce, star anise, and ginger. Boil.
  3. Remove from heat; let rest for 5 minutes. Strain broth and set aside.
  4. Bring 6-quart pot of salted water to a boil. Add noodles and cool until tender about 8 minutes (but if using fresh ones, cook time is likely less so check the package or check after 2-3 minutes).
  5. Heat 2 more tablespoons of the reserved oil in a 12-inch nonstick skillet or wok over medium heat.
  6. Add eggs and cover, and cook sunny-side up, about 3 minutes.
  7. To serve, divide broth and noodles between four bowls. Top noodles with an egg and some scallions. Enjoy with your Taiwanese spouse.
Notes
* If I had to do this recipe over again, I would double the broth and flavoring ingredients. This isn't a soup recipe; rather, it's a brothy noodle dish. If you are looking for a soup, make more noodles and broth. Otherwise, treat this as a side dish to other fantastic Taiwanese food on the table. ** The original recipe said 24 minutes. I wasn't sure from the original recipe if after adding the scallions if the heat should be adjusted to bring the oil back up to 325 degrees F. I did turn it up, watched the cooking carefully so as to not burn the scallions, and felt they were sufficiently browned at 15 minutes. The point is to watch like a hawk and not burn the scallions.
Recipe by story of a kitchen at https://www.storyofakitchen.com/pasta-recipes/cong-you-ban-mian-recipe-noodles-with-fried-scallions/