Scallion oil noodle.

Lunch & Dinner
High protein

Scallion oil noodle, a classic Shanghai comfort dish, made balanced with poached chicken. Chicken breast gives lean protein while wood ear mushroom adds a nice fibre boost. The oil is the biggest fat contributor here.

Calories

Fat

Carbs

Fibre

Protein

Per serving. Estimated. A number, not a verdict.

Ingredients

Serves

Dried thin noodle50g

Scallion, 2" lengths1 stalk

Dried wood earhandful

Poached chicken breast, cooked130g

Neutral oil (blended/palm/canola/sunflower)1 tbsp

— Sauce

Light soy sauce1 tbsp

Dark soy sauce1/8 tbsp

Oyster sauce1 tsp

Monk fruit sweetener or sugar1/2 tsp

6 steps

The method

Cut scallion into 2 inch lengths. On low to medium heat, pour a tbsp of neutral oil. Stir-fry scallion whites until slightly browned, add the rest of the scallion to fry until charred.

Set the scallion aside and let the pan cool down for a bit before adding the sauce.

Bring a pot of water to boil, cook dry noodles and wood ear for 2-3 mins (don't overcook it).

Drain and transfer to a serving dish without pouring away the hot water. Add the cooked chicken to warm up, then drain and top over the noodle.

In the scallion oil pan, mix in light soy, dark soy, oyster sauce and sugar or sweetener of choice.

Drizzle the scallion oil mixture over the noodle, stir and enJOEY!