THIS is the real authentic way to cook Chinese sticky rice – by cooking it the traditional way over the stove top in a wok/non stick skillet, so kindly hide away your rice cooker today, because this traditional way tastes so much better than the rice cooker method. The Chinese name for this dish is called: 生炒臘味糯米飯. 生炒 (san-chao) translates to stir frying it from scratch. Hence, THE TRADITIONAL WAY IS ALWAYS THE WAY TO GO IN TERMS OF TASTE, as it produces the perfect moisture, not too mushy, and the rice doesn’t end up way too sticky, compared to if you were to make this with a rice cooker.

The rice should be sticky, but not too sticky (giant clumps). When you bite into the rice, there should still be some form of texture – soft but not overly soft.

How to make it PERFECT:

1. Soak the glutinous rice for 3-4 hours. Don’t go past that or else the rice will turn out too soft when it’s done.
2. When the rice is in the pan coated in the oils, add a little (about 2 tbsp) of the dried shrimp stock (use chicken stock or water if you run out), stir, and cover with a lid to steam for 2-3 minutes. Repeat this process until the rice is cooked through. (I think of this as the Chinese version of risotto).
3. Be patient! I always say: “GOOD FOOD TAKES TIME”. Keep on stir frying the rice using the above step (the rice will be cooked thoroughly pretty soon).

Your Asian parents are going to be IMPRESSED.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Authentic Chinese Sticky Rice

Savoury sticky rice that's packed with flavour and simple delicious ingredients.

Course Main Course, Side Dish

Cuisine Chinese

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Servings 4 people

Author Dearnomdiary

Ingredients

• 300 g uncooked glutinous rice
• 5 Chinese mushrooms or shiitake mushrooms
• 2 tbsp dried shrimps + 150ml water
• 100 g Chinese bacon (lap yuk)
• 2 Chinese sausages (lap cheong)
• 1 tbsp cooking oil
• 2 shallots (minced)
• 3 green onions (chopped)

Sauce

• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• ½ tsp sugar

Topping

• Thin egg strips
• Chopped green onion

Instructions

Prepping

• Place the dried mushrooms in a bowl and pour hot water over them and cover with a plate to let them fully submerge and reconstitute to their full size, this should take around 45 minutes. You can also soak them overnight in cold water as well. Then, cut and discard the stems. Dice up the mushrooms.
• Soak the uncooked glutinous rice in water for 3-4 hours. Drain and set aside.
• Soak the dried shrimp in water for 30 minutes and SAVE THAT WATER FOR LATER. Then dice them.
• In a saucepan with boiling water, cook the Chinese bacon and sausage for 2 minutes, take out and rinse under running water (this step helps to remove the impurities that’s hard to remove). Then dice them both up.
• Mix all the sauce ingredients in a bowl and set aside.

Assembling

• In a heated wok or large skillet, add in the oil.
• Add in the diced Chinese bacon and sausage and cook to let the fats release from the meat.
• Then add in the Chinese mushrooms, dried shrimp, and shallots. Give it a good mix.
• Mix in the drained glutinous rice and let it coat in the oils.
• Reduce the heat to medium-low. Add a little of that reserved water from soaking the dried shrimp (about 2 tbsp), stir, and cover with a lid and let it steam for 2-3 minutes. Repeat this process for about 25-30 minutes. If you run out of stock, you can use chicken stock or water.
• Test if the rice is fully cooked, if it is, add the sauce and chopped scallions and stir fry everything together.
• Plate, and top with the toppings. Enjoy!

This is a super easy fried chicken recipe that you can make at home with easily accessible ingredients (and probably ingredients that you would already find in your house). I would say that it’s a mixture of both Korean and Chinese style fried chicken (due to the ingredients and techniques used); nevertheless, it’s still so so good.

I used chicken thigh here, because they have a more intense and rich flavour, compared to chicken breast, due to it’s higher fat content. You may be here thinking: I don’t want to consume so many calories and fats. Well, you’re eating frying chicken anyways, so there’s honestly not much of a huge difference. Chicken thighs become more tender the longer they cook, whereas chicken breast would produce more of a drier texture. This makes the chicken thighs juicier and more flavourful.

We first fry the chicken thighs until they become golden brown. Then, we make a super easy honey garlic sauce with A LOT of garlic. The more garlic the better right?

Making the sauce tips:

Cook the sauce over low-medium heat and keep a close eye on it, because it may get burnt easily. You would have to keep stirring the mixture to prevent it from burning/sticking to the wok. The sauce should have a slightly thick consistency, like pure honey.

I honestly could not stop eating this.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Honey Garlic Chicken Bites

Fried chicken pieces tossed in a sweet and savoury honey garlic sauce, and when I mean garlicky – I mean A LOT of garlic.

Course Main Course, Snack

Cuisine Chinese, Fusion, Korean, Western

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

Marinade

• 1 lb chicken thigh
• 10 g fresh ginger slices
• 1 tbsp Shaoxing wine
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• Few cracks of black pepper

Coating

• ½ cup all purpose flour
• ½ cup cornstarch

Assembling + Sauce

• Neutral oil (for frying)
• 1 tbsp unsalted butter
• 15 garlic cloves (minced)
• ½ tbsp soy sauce
• 3 tbsp honey

Instructions

Marinade

• In a large bowl, marinate the chicken with all the marinade ingredients for 30 minutes.

Coating + Assembling + Sauce

• Mix together the coating ingredients in a wide dish/bowl.
• Coat each chicken piece with the coating mixture.
• In a large pot/wok, add in the oil. Heat it up until it reaches a temperature of 350°F/180°C.
• Fry the chicken for 5 minutes, or until both sides are golden brown and the chicken is cooked through. Remove and set aside.
• In a clean wok over low-medium heat, melt the butter. Add in the garlic, soy sauce, and honey and mix to create a sauce. Add back in the fried chicken and toss with the sauce. Serve and enjoy!

The first time I had ever tried a dumpling skirt was about seven years ago, when I dined in at a restaurant that is known for their dumplings. At the time, I thought that it would be hard to achieve that crispy skirt, but then I realized that it’s actually not as hard as it seems.

To create this crispy layer, you make a slurry, which basically consists of cornstarch and water. You pour this slurry around the dumplings on the pan and cover the pan with a lid to let the dumplings cook through. Once the water evaporates from the pan, you add a little more oil underneath the skirt, to make it crispy and let it slide out easily.

It’s beautiful, presentable, AND delicious.

You can do this with fresh dumplings, or even frozen dumplings. Just remember to cook it a bit longer for frozen dumplings.

I always like making my own dumplings, because I can add as much filling as I want, and I can control the ingredients and seasonings in the filling. I made a lot of dumplings this time, and I always like making a huge batch because I can store the leftover dumplings in the freezer. Whenever I’m in the need for a quick meal, I can just take out the dumplings from the freezer and pan fry/steam/boil them. Raw dumplings can even be stored in the freezer for up to 3 months.

Folding the dumplings:

Fold the wrapper in half, while pinching only the middle point to seal shut. Create 3 pleats on each side of the dumpling, while pressing the seams firmly to seal shut (I have included a video on how to do this in this post if you scroll down further). Practice makes perfect, so don’t worry, you’ll get there! I had to fold a LOT of dumplings in order to finally master the perfect fold.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Crispy Dumpling Skirt

Soft, juicy, steamy dumplings with a crispy skirt bottom.

Course Main Course

Cuisine Chinese

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Servings 60 dumplings

Author Dearnomdiary

Ingredients

Dumpling Filling

• 1 lb (450g) ground pork
• 5 shiitake mushrooms (chopped)
• 1 tbsp fresh ginger (minced)
• 1 cup garlic chives (finely chopped)
• 2 green onion stalks (finely chopped)
• 1 tsp white pepper
• ½ tsp salt
• ½ tsp five spice powder
• ½ tbsp oyster sauce
• 2 tsp Chinese black vinegar
• 1 tbsp Shaoxing wine
• 1 tbsp sesame oil
• 1 large egg

Assembling + Frying

• 1 pack circular dumpling wrappers
• Water
• 2 tbsp neutral oil

Dumpling Skirt

• 1½ tsp cornstarch
• ⅓ cup cold water

Dipping Sauce

• 1 tsp chili oil
• 1 tsp soy sauce
• 1 tsp Chinese black vinegar

Instructions

Dumpling Filling

• Mix all the ingredients in a bowl and let it marinate in the fridge for 30 minutes, or overnight.

Assembling

• Wet the entire edge of the dumpling wrapper with a little water.
• Add 1/2 tbsp of the filling onto the center of the wrapper.
• Fold the wrapper in half, while pinching only the middle point to seal shut. Create 3 pleats on each side of the dumpling, while pressing the seams firmly to seal shut (I have a video on how to do this in this post).
• Place the dumplings on a lightly floured tray.

Frying

• Heat a pan on medium-high heat. Once the pan is hot, add in 1 tbsp oil.
• Line the dumplings in a circular motion, and cook for 2-3 minutes, or until the bottoms are lightly golden brown. (For frozen dumplings, they may take an additional 1-2 minutes).
• Once the bottoms are lightly golden brown, slowly pour in the dumpling skirt mixture (distributing it evenly around the pan), lower the heat to medium-low, and cover with a lid for 5-10 minutes, or until the dumplings are cooked.
• Once the dumpling skirt forms, remove the lid, and let it cook out any excess water.
• Once there is no water left, add in 1 tbsp of oil to let the dumpling skirt crisp up and make it easier to remove from the pan. Turn the heat off when the skirt becomes golden brown. Use a spatula to ensure the dumplings are not sticking to the pan.
• Place a plate over the pan, and carefully flip it over. The dumpling skirt should be facing upwards.
• Serve and enjoy with the dipping sauce (recipe above)!

Now, we’ve all tried the classic Chinese steamed eggs, but have you ever had it with fresh clams? The addition of the clams brings out the freshness of the seafood into the silky eggs, which levels up the entire dish. I grew up eating the classic version (didn’t we all in Chinese households?), and I’m here to share with you all today the secret to making the perfect silky steamed eggs that have a similar texture as egg custard.

Do you want to make that egg jiggle and be as smooth as a baby’s butt? The secret is the amount of liquid you add to the eggs. I’ve discovered in order to achieve that silky soft texture, you would have to add more liquid to the eggs, which is why I came up with the perfect amount and ratio after testing it five times. The ratio of the clam juice and chicken stock should be 1:1. If there’s not enough clam juice, simply add more chicken stock to match the 1:1 ratio.

The clam juice is CRUCIAL here, and don’t worry, you don’t need to purchase clam juice. When the clams are being steamed, their clam juice will naturally flow out. Therefore, DO NOT throw away every bit of that clam juice, because the clam juice adds a whole new level of freshness into the eggs.

The second secret in achieving that silky soft texture is to sieve the egg mixture and get rid of any excess air bubbles on the surface before steaming. If you don’t have a steamer, no worries. Simply add water to a wok and place a steaming rack inside, and start steaming your dishes away!

Super easy and delicious. This also pairs SO WELL with rice, so have some fluffy rice ready when you’re serving this dish.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Silky Steamed Eggs with Fresh Clams

Velvety soft eggs that only take less than 15 minutes. Super delicious, healthy, and also incredibly easy to make.

Course Main Course

Cuisine Cantonese, Chinese

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Author Dearnomdiary

Ingredients

• 400 g fresh clams
• 4 large eggs
• 180 ml clam juice
• 180 ml chicken stock
• Vegetable oil (for brushing)
• 1 stalk green onion (finely chopped)
• Light soy sauce + Sesame oil (1:1 ratio)

Instructions

• Start by preparing the clams first. Scrub the shells and then place them in a large bowl/container. Soak the clams in salt water for 30 minutes, to filter out the sand. Remove and rinse the clams with cold water.
• Place the cleaned clams in a wide dish and steam for 10 minutes over high heat, or until every clam has opened up. There should be clam juice in the dish coming out of the clams when they’re done (SAVE every bit of this clam juice for later).
• When the clam juice has cooled, mix it with the chicken stock. The clam juice and chicken stock should have a 1:1 ratio (add more chicken stock if there’s not enough clam juice). Set aside.
• In a large mixing bowl, whisk the eggs. Then, whisk in the clam juice chicken stock mixture.
• Lightly brush a bit of oil all around the dish that you will use to steam the eggs (this prevents the eggs from sticking). Line the clams in the dish. 
• Sieve in the egg mixture using a circular motion to distribute the eggs evenly. Use a spoon to get rid of all the air bubbles. Cover with heat proof plastic wrap and use a toothpick to poke small holes around the top. Steam for 12-15 minutes over medium-high heat, or until the egg is set.
• Top with chopped green onion, light soy sauce, and sesame oil. Serve and enjoy!

In order to make the best scallion pancakes, the secret is to achieve that crispy and flaky exterior, while filled with a lot of thin layers. It’s always the crispiest when you have it straight out from the pan.

The more scallions (green onions), the better. When scallions are cooked, they produce this fragrant smell which makes the pancakes so flavourful.

A key tip is to roll the dough into a log TIGHTLY. You then twist the dough, and roll it into a spiral form. That produces the internal layers when cooked.

These scallion pancakes are also vegan-friendly with super simple ingredients. You can also customize it by adding on a fried egg, or any topping you like! It’s also suitable for breakfast, a main dish, or as a snack.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Crispy & Flaky Scallion Pancakes

Crispy and flaky on the outside, slightly chewy on the inside.

Course Appetizer, Breakfast, Main Course, Snack, Vegan

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting Time 40 minutes minutes

Servings 2 pancakes

Author Dearnomdiary

Ingredients

• 400 g all purpose flour
• 260 ml cold water
• 10 stalks scallions (finely chopped)
• 1 tsp salt
• 4 tbsp vegetable oil, plus more for cooking
• Toasted sesame seeds (optional)

Instructions

Dough

• In a large mixing bowl, combine together the flour and cold water while stirring with chopsticks. When the dough starts becoming flaky, knead the dough until it becomes smooth (add more water or flour if necessary). Divide into two balls and cover with a damp cloth. Let it rest for 20 minutes.
• On a lightly floured surface, roll out the dough into a thickness of 0.1 cm.
• Sprinkle on half of the salt, and roll the salt around the dough. Then, spread on half of the oil, ensuring every part of the dough is spread with oil. Top off with half of the chopped scallions.
• Roll the dough tightly into a log and seal both ends. Then, twist the dough. Roll the dough inwards from the bottom to the middle, and repeat the same process for the other half of the log, forming a spiral. Repeat steps 3 and 4 for the other half of the dough. Cover and let it rest for 20 minutes.
• On a lightly floured surface, roll out the dough into a thickness of 0.5 cm.

Cooking

• In a pan over medium-high heat with heated oil, add in the pancake. Cook until it becomes slightly golden brown. Flip, and cover with a lid. Let it cook for 5 minutes.
• Remove the lid. Flip and pan fry the other side by adding in a little extra oil to let it crisp up. Let it cook for 2-3 minutes, or until golden brown. Repeat for the other pancake. Slice into pieces and sprinkle on the toasted sesame seeds (optional). Enjoy!

Don’t we all just love carbs? They keep us full, and they make us happy in a way. These stuffed rice rolls are like the Chinese version of the Japanese Onigiri. We use glutinous rice (sticky rice) for this, NOT regular rice. This is because glutinous rice wraps the ingredients together so much better, compared to regular rice. It’s also chewier, creamier, and has a sweeter taste. Note: make sure the glutinous rice has cooled down just a little bit, and is still slightly warm when assembling, or else it won’t stick as well and it won’t be as tasty. You can also cover the cooked glutinous rice with plastic wrap to prevent it from drying out!

If you don’t have a steamer to steam the glutinous rice, don’t worry, you can also cook it in a rice cooker.

I love making these for on the go, especially for picnics, hikes, road trips, or basically when I know I’m going to be out for a long time, because it’s super convenient, and keeps me full for hours.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Fantuan (Stuffed Rice Rolls)

Stuffed sticky rice rolls filled with a Chinese you tiao (油條), pork floss, and preserved vegetables.

Course Breakfast, Main Course

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

• 1 cup glutinous rice
• ½ tsp salt
• 1 tsp vegetable oil, plus more for brushing
• 200 ml water
• 80 g Chinese preserved vegetable (榨菜)
• ¼ tsp sugar
• 1 piece of Chinese fried dough (you tiao)
• ½ cup pork floss

Instructions

• Start off by washing and draining the glutinous rice 2 times. Then, soak in water for 1 hour. Drain.
• In a wide dish, brush vegetable oil all around the dish (this prevents the rice from sticking). Add in the drained rice, and mix it with the salt and vegetable oil. Pour in 200ml of water. Place in a steamer and steam for 30 minutes over high heat. Alternatively, you can also use a rice cooker. (Note: when the rice is done, cover the rice with heat proof plastic wrap when cooling to prevent it from drying out!)
• While the rice is cooling down to a slightly warm temperature, stir fry the preserved vegetable with the sugar. Set aside to cool.

Assembling:

• Place a large piece of plastic wrap on your work surface. Scoop out half of the rice onto the plastic wrap (always wet the paddle to prevent the rice from sticking), and flatten it to make a large rectangle.
• Sprinkle on half of the pork floss, and top off with half of the cooked preserved vegetables, half of the Chinese fried dough. Sprinkle on more pork floss on top. Roll it up tightly, like a burrito. Twist both the ends of the plastic wrap so the roll is packed like a log. Repeat for the other roll. Slice both of the rolls in half and enjoy!

You may be thinking, “what in the world is Swiss sauce?” It actually has nothing to do with Switzerland. It all started back in either Hong Kong, or Guangzhou, where a foreigner came into a restaurant one day and came across a sweetened soy sauce chicken wings dish, and asked the waiter what it was. The foreigner misheard the waited and thought it was “Swiss wings” instead of “sweet wings”, and that was how the term “Swiss wings” was born.

Swiss sauce is actually a type of sweet soy sauce that’s made out of soy sauce, sugar, Chinese wine, and spices. It makes a great marinade or to stir fry noodles. Restaurants would usually use wide flat rice noodles, but I find that udon works even better for this dish. You can make your own Swiss sauce, but to save time, I opted to use a store bought version.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Stir Fried Beef Udon in Swiss Sauce

AKA 瑞士汁炒烏冬. A quick 15 minute stir-fry dish that you would usually see in Hong Kong restaurants! Sweet and aromatic, with a gleaming finish.

Course Main Course

Cuisine Cantonese, Chinese

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

Beef Marinade

• 300 g thinly sliced beef (ribeye, sirloin, or any steak for stir fry)
• ½ tsp shallot (minced)
• ½ tsp fresh ginger (minced)
• ½ tsp sugar
• ¼ tsp ground white pepper
• 1 tsp vegetable oil
• 1 tbsp Lee Kum Kee Swiss sauce

To Cook

• 2 tbsp vegetable oil
• 1 medium onion (sliced)
• ½ large green bell pepper (sliced thinly)
• 2 tbsp Lee Kum Kee Swiss sauce
• 1 tbsp dark soy sauce
• A few cracks of black pepper
• 2 stalks of green onion (sliced to 1 inch pieces)
• 2 frozen udon noodles (soaked in hot water for 5 minutes)

Instructions

Beef Marinade

• Combine all the beef marinade ingredients together in a bowl and marinate the beef for 10 minutes. Set aside.

To Cook

• In a bowl, mix together the Swiss sauce and dark soy sauce. Set aside.
• In a heated wok/large skillet over medium-high heat, add in 1 tbsp of vegetable oil. Add in half of the sliced onions and marinated beef and stir fry until it’s 70% done. Set aside on a plate.
• Using the same wok over medium-high heat, add in the remaining 1 tbsp of vegetable oil. Add in the remaining half of the sliced onions to get rid of the brown bits stuck on the bottom of the wok. Add in the green bell pepper, udon, Swiss sauce mixture, and stir fry for around 2-3 minutes. Add back in the beef onion mixture, followed by the green onion, black pepper, and mix until everything is combined. Serve and enjoy!

Sometimes, I’m in the need of a quick meal, or sometimes, I’m just lazy, which is why this is my go-to dish whenever I want something that’s quick to make, but also TASTY. The key to making this dish taste amazing, is to pour the hot oil over the aromatics, in order to release the flavours.

I love making this dish using biang biang noodles – a type of thick hand-pulled noodles. It’s chewy, and soaks up all the flavours, making it super addicting, which is why I highly recommend using wide knife-cut noodles for this dish. However, you can also make this using any noodles of your choice, such as instant ramen or udon.

It’s also vegetarian-friendly, and you can customize it with any protein/toppings you like. I like having these with a crispy fried egg that has a runny yolk, and I mix it altogether with the noodles.

Ingredients

• 1 serving of noodles
• 3 garlic cloves (minced)
• 1 tbsp laoganma chili oil crisp
• 1 tbsp light soy sauce
• 1 tbsp Chinese black vinegar (Chinkiang Vinegar)
• 1/4 tsp sugar
• 1/2 tbsp sesame seeds
• 2 tbsp heated neutral oil
• 1 tbsp green onion (chopped)
• 1 tbsp cilantro (chopped)
• 1 fried egg

Instructions

1. Cook the noodles according to package instructions. Drain the noodles and set aside.
2. Meanwhile, in your serving bowl, mix together the chili oil crisp, soy sauce, black vinegar, sugar, sesame seeds and garlic.
3. Heat up the neutral oil in a saucepan until sizzling hot. Pour the hot oil onto the garlic chili oil mixture. Add in the noodles and mix with the sauce.
4. Top with chopped green onion, cilantro and a crispy fried egg. Mix and enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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10 Minute Garlic Chili Crisp Oil Noodles

Thick biang biang noodles tossed in a garlicky spicy aromatic sauce. Topped with a crispy fried egg.

Course Main Course

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 1 people

Author Dearnomdiary

Ingredients

• 1 serving of wide knife-cut noodles
• 3 garlic cloves (minced)
• 1 tbsp laoganma chili oil crisp
• 1 tbsp light soy sauce
• 1 tbsp Chinese black vinegar (Chinkiang Vinegar)
• ¼ tsp sugar
• ½ tbsp sesame seeds
• 2 tbsp heated neutral oil
• 1 tbsp green onion (chopped)
• 1 tbsp cilantro (chopped)
• 1 fried egg

Instructions

• Cook the noodles according to package instructions. Drain the noodles and set aside.
• Meanwhile, in your serving bowl, mix together the chili oil crisp, soy sauce, black vinegar, sugar, sesame seeds and garlic. 
• Heat up the neutral oil in a saucepan until sizzling hot. Pour the hot oil onto the garlic chili oil mixture. Add in the noodles and mix with the sauce.
• Top with chopped green onion, cilantro and a crispy fried egg. Mix and enjoy!

What is exactly Chongqing style noodles? It’s a type of noodle dish that is typically spicy (you can also make it non-spicy), and originated as a street food from Chongqing. It can be served in a soup base, or as I like to have it – dry and mixed noodles. You can have it with a variety of different toppings, and adjust it to however you like.

Because I am obsessed with the dry noodles from a place called, Hey Noodles, I decided to create my version of it, but making the base using scallion oil noodles from my super easy and flavourful scallion oil noodles recipe. It completely levelled up the dish, making it taste so so good. I promise you, making that scallion oil for this dish is completely worth it.

For the non-spicy version: omit the chili oil and sichuan peppercorn oil. However, if you can take a little bit of spice, add just a little bit of this spicy mixture to add a nice touch to the dish (highly recommended). Mix everything up and you’ll be hooked instantly.

Ingredients

Meat Mixture:

• 200g ground pork
• 1 shallot (minced)
• 2 garlic cloves (minced)
• 1/2 cup canned chickpeas (rinsed and drained)
• 1 stalk of green onion (chopped)
• 1 tbsp doubanjiang
• 1/2 tbsp dark soy sauce
• 1/2 tsp white pepper
• 1/2 tsp sugar

Scallion Oil Soy Sauce Mixture:

• 4 tbsp scallion oil
• 2 tbsp soy sauce
• 2 tbsp dark soy sauce
• 2 tsp sugar

Assembling:

• 2 servings of noodles
• 2 soft boiled eggs
• Chopped peanuts
• Chopped fresh cilantro
• Chili oil + Sichuan peppercorn oil (1:1 ratio)

Instructions

Meat Mixture:

In a pan/wok over medium-high heat, stir fry the shallot and garlic for a minute. Add in the ground pork and break it into pieces. Cook the meat until it’s 80% done. Add in the rinsed chickpeas, doubanjiang, dark soy sauce, white pepper, and sugar, and stir fry for a few minutes, until the meat and chickpeas are cooked through. Mix in the chopped green onion.

Scallion Oil Soy Sauce Mixture + Assemble:

1. Cook your favourite noodles according to package instructions. (I used thin wheat noodles)
2. Meanwhile, in a saucepan/pan over low heat, mix all the ingredients together until the sugar has dissolved. Pour equally into bowls.
3. Add the drained noodles to each bowl, and mix with the scallion oil soy sauce mixture.
4. Top with the meat mixture, eggs, peanuts, and cilantro. Drizzle with a 1:1 ratio of chili oil + Sichuan peppercorn oil. Mix and enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Chongqing Style Mixed Scallion Oil Noodles

Scallion oil noodles x Chongqing style street noodles.

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

Meat Mixture

• 200 g ground pork
• 1 shallot (minced)
• 2 garlic cloves (minced)
• ½ cup canned chickpeas (rinsed and drained)
• 1 stalk of green onion (chopped)
• 1 tbsp doubanjiang
• ½ tbsp dark soy sauce
• ½ tsp white pepper
• ½ tsp sugar

Scallion Oil Soy Sauce Mixture

• 4 tbsp scallion oil
• 2 tbsp soy sauce
• 2 tbsp dark soy sauce
• 2 tsp sugar

Assembling

• 2 servings of noodles
• 2 soft boiled eggs
• Chopped peanuts
• Chopped fresh cilantro
• Chili oil + Sichuan peppercorn oil (1:1 ratio)

Instructions

Meat Mixture

• In a pan/wok over medium-high heat, stir fry the shallot and garlic for a minute. Add in the ground pork and break it into pieces. Cook the meat until it’s 80% done. Add in the rinsed chickpeas, doubanjiang, dark soy sauce, white pepper, and sugar, and stir fry for a few minutes, until the meat and chickpeas are cooked through. Mix in the chopped green onion.

Scallion Oil Soy Sauce Mixture + Assemble

• Cook your favourite noodles according to package instructions. (I used thin wheat noodles)
• Meanwhile, in a saucepan/pan over low heat, mix all the ingredients together until the sugar has dissolved. Pour equally into bowls.
• Add the drained noodles to each bowl, and mix with the scallion oil soy sauce mixture.
• Top with the meat mixture, eggs, peanuts, and cilantro. Drizzle with a 1:1 ratio of chili oil + Sichuan peppercorn oil. Mix and enjoy!

“What is scallion oil?”, you may ask. It’s simply just frying scallions (green onions), shallots, and ginger in oil over a medium-low heat in a slow cook method, allowing the aromas and flavours to release, and thus, producing a savoury and umami flavour in the oil. You can keep the oil stored in the refrigerator for up to 3 weeks, which is why it’s super convenient for when you need a quick meal. Just mix it up with some soy sauce and sugar, and add it to your favourite noodles. Top with a fried egg (or any protein of your choice), and bam! A quick meal done right. You can even customize it with additional toppings.

The ingredients are easily accessible, which is why you can easily make this at home!

Ingredients

Scallion oil:

• 100g scallions
• 3 shallots (sliced)
• 2 pieces of thinly sliced fresh ginger
• Neutral cooking oil (for frying)

Scallion oil soy sauce mixture:

• 4 tbsp scallion oil
• 2 tbsp soy sauce
• 2 tbsp dark soy sauce
• 2 tsp sugar

2 servings of noodles
2 fried eggs

Instructions

Scallion oil:
1. Start by patting dry the scallions (very important or else oil will fly out crazily when frying). Cut scallions into 2-inch pieces.

2. Add the ginger, shallots, and ONLY the white and light green parts of the scallion stalks to a pot/wok. Pour just enough oil to cover them. Turn the heat to medium-low and let it sizzle for around 10 minutes. Remove from the pot and set aside.
3. Add in the green parts of the scallions and fry for 5 to 10 minutes, keeping a close eye on them so they don’t burn (throw out any burned pieces). Remove the scallions from the pot/wok and set aside with the fried ginger and shallots. Don’t throw this out! It makes a good topping for your noodles.
4. Sieve the scallion oil and let cool. It can be kept in the fridge for up to 3 weeks.

Soy sauce mixture:
In a saucepan/pan over low heat, mix all the ingredients together until the sugar has dissolved. Pour equally into bowls.

Assembling:
1. Cook your favourite noodles according to package instructions.
2. Add the drained noodles to each bowl, and mix with the scallion oil soy sauce mixture.
3. Top off with some of the fried scallions/shallot/ginger from before, along with a fried egg (highly recommended)! Enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Super Easy and Flavourful Scallion Oil Noodles

Super convenient meal that's packed with a umami and savoury flavour.

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

Scallion oil

• 100 g scallions
• 3 shallots (sliced)
• 2 pieces of thinly sliced fresh ginger
• Neutral cooking oil (for frying)

Scallion oil soy sauce mixture

• 4 tbsp scallion oil
• 2 tbsp soy sauce
• 2 tbsp dark soy sauce
• 2 tsp sugar

Assembling

• 2 servings of noodles
• 2 fried eggs

Instructions

Scallion oil

• Start by patting dry the scallions (very important or else oil will fly out crazily when frying). Cut scallions into 2-inch pieces.
• Add the ginger, shallots, and ONLY the white and light green parts of the scallion stalks to a pot/wok. Pour just enough oil to cover them. Turn the heat to medium-low and let it sizzle for around 10 minutes. Remove from the pot and set aside.
• Add in the green parts of the scallions and fry for 5 to 10 minutes, keeping a close eye on them so they don’t burn (throw out any burned pieces). Remove the scallions from the pot/wok and set aside with the fried ginger and shallots. Don’t throw this out! It makes a good topping for your noodles.
• Sieve the scallion oil and let cool. It can be kept in the fridge for up to 3 weeks.

Soy sauce mixture

• In a saucepan/pan over low heat, mix all the ingredients together until the sugar has dissolved. Pour equally into bowls.

Assembling

• Cook your favourite noodles according to package instructions.
• Add the drained noodles to each bowl, and mix with the scallion oil soy sauce mixture.
• Top off with some of the fried scallions/shallot/ginger from before, along with a fried egg (highly recommended)! Enjoy!