I have a great fondness for Ramen Noodles from my years in Japan, but these days I use Lotus Foods' Millet and Brown Rice Ramen. And while these noodles are great in broth, one of my favorite ways to eat them is to toss them in some Scallion Oil and then I top them with a little sautéed Pork or Chicken or Egg Shreds, which is especially good for breakfast. Scallion Oil is very simply made by browning a bunch of sliced Scallions/Green Onions in Oil with a little Salt. You want to get them just starting to brown on the edges, so that the caramelization has occurred in most of the shreds and they become soft. Then you add some Gluten Free Soy Sauce and a little drizzle of Sesame Oil too and toss the Sauce with the cooked noodles. I usually sauté the Meat or Eggs separately and then sprinkle pieces on top. But, I will often use leftover roast Chicken or Pork if I have it. If you want to make it vegan, you can cook up some Tofu to put on top instead. I usually also serve another green vegetable alongside it to create a balanced meal and my sons love to add some Chili Garlic Sauce or some Togarishi Spice to make it hotter. For me, this is a light, quick and easy meal and I make it at least once a week. So, I'm not sure why I haven't posted this recipe before now, but here it is! This recipe is for 2 small servings or one very large one and can easily be doubled or tripled. This simple preparation for Noodles is a classical Chinese dish that is surprisingly delicious!
Scallion Oil Noodles
- 1 bunch Scallions (about 6 - 7 Green Onions), ends trimmed, cult into 2 inch lengths and then cut lengthwise into shreds
- 2 Tablespoons neutral tasting oil (I used Safflower)
- A pinch of Salt
- 3 Tablespoons Gluten Free Soy Sauce or Tamari
- 1/2 teaspoon toasted Sesame Oil
- 2 packages Ramen Noodles (I used Lotus Foods Millet and Rice Ramen)
- 1 cup of sliced and sautéed Pork or Chicken or Egg (recipes below)
Cook the Ramen according to the package directions. Drain and reserve.
In a frying pan, heat up the Oil and then add in the Scallion shreds and the sprinkling of Salt. Sauté the Scallions over medium high heat until they soften and stir with the spatula the edges of most of the pieces are browned. Take off the heat and add in the Soy Sauce and Sesame Oil. Put the Ramen into the frying pan and toss the noodles until they are coated. Put the Noodles in two bowls and divide up the Scallion Shreds. Top with Pork, Chicken, Egg or Tofu to serve.
Sautéed Pork or Chicken
- 1/2 pound sliced Pork or Chicken, cut into thin shreds
- 1 Tablespoon Gluten Free Soy Sauce or Tamari
- 1 Tablespoon Rice Wine
- 1 Tablespoon Cornstarch
- 1 Tablespoon Vegetable Oil
Put the Pork or Chicken in a small bowl. Add in the Soy Sauce and Rice Wine. Toss to coat. Let sit for a minimum of 5 minutes. Then add in the Cornstarch, coating all the pieces. Then add the Oil to a small frying pan. Add in the Pork or Chicken Pieces when the Oil is hot. Cook, stirring until the pieces are lightly browned.
Shredded Eggs
- 2 Eggs, lightly beaten
- 1 Tablespoon Vegetable Oil
- 2 teaspoons Gluten Free Soy Sauce or Tamari
- 1/4 teaspoon toasted Sesame Oil
Heat the Oil in a small frying pan. Add in the Eggs and push the edges into to let the still wet Egg move to get cooked. When the bottom side is set, turn over the whole Egg cake and cook until the other side is set (don't worry if it splits. Remove to a cutting board and cut into thin shred. Sprinkle with the Soy Sauce and Sesame Oil and use to top the noodles or Rice - it is especially good over Congee (aka Jook).
Five Element Analysis
The Scallions/Green Onions belong mostly to the Metal Element, but have a bit of the Wood Element too as they grown in the Spring and are green. So those Elements are automatically covered. The Noodles I used are made of Millet - Earth Element and Rice - the Water Element. The Water Element is also enhanced by the Soy Sauce and Sesame Oil and the Pork or Egg if you are using either of those ingredients. Using Chicken will add more Wood and the Tofu would add more Metal. The Fire Element only makes an appearance if you use the Rice Wine to marinate the meat, but otherwise, to create a balanced meal, it would be good to have another green vegetable to add more Wood and maybe some Chili Garlic Sauce or Togarishi Spice on the side to add more Fire.