Chinese-Japanese Low-Carb Scallion Oil Noodles
Inspired by a shio kombu and sakura ebi pasta from an izakaya, this version swaps truffle oil for homemade Chinese scallion and shallot oil, and pasta for bean curd skin. A low carb noodle dish built from memory and a fridge clearing habit.
Scallion and Shallot Oil
Wilting spring onion doesn’t need to go to waste. Turn it into homemade scallion and shallot oil, cooked low and slow until deep golden and crispy. A versatile condiment for noodles, blanched vegetables, and more.
