- 2 bunches scallions
- 10 ounces dried Asian wheat noodles
- 1/3 cup grapeseed or other neutral oil
- 8 ounces ground pork
- 1/3 cup soy sauce
- 3 tablespoons white sugar
- Kosher salt
- 1 or 2 Fresno or jalapeño chilies, stemmed and sliced into thin rounds (optional)
- In a large pot, bring 4 quarts water to a boil. While the water heats, cut the scallions into 2- to 3-inch lengths, then slice lengthwise into thin strips, reserving the whites and greens separately. To the boiling water, add the noodles, then cook until tender (refer to package instructions for cooking times). Drain in a colander and rinse under cold water until cool to the touch; set aside.
- In a large skillet over medium, heat the oil until shimmering. Add the scallion whites and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add about half the scallion greens and cook, stirring occasionally, until well browned and beginning to crisp, another 5 to 8 minutes. Using tongs or a slotted spoon, transfer to a bowl and set aside.
- Add the pork to the oil remaining in the pan and cook over medium, stirring to break the meat into small pieces, until the meat is well browned and crisp, 7 to 10 minutes. Stir in the soy sauce and sugar, then bring to a simmer, scraping up any bits stuck to the pan.
- Reduce to low and add the noodles and fried scallions. Cook, tossing to combine, until the noodles are heated through, about 1 minute. Remove from the heat, then taste and season with salt. Toss in the remaining scallion greens. Divide among individual bowls and top with fresh chillies (if using).
yield: 4 servings (serving size: 1/cup beef and 2/3 cup rice)
time: about 35 minutes
source: Milk Street