It’s astonishing how much scallion flavor you get in these noodles from the infused scallion oil. (Save the flavorful oil left over from cooking the scallions to use in dressings and for drizzling over dumplings or poached fish.) Then take it over the top with a garnish of crunchy fried scallion slices. This recipe is from Taiwanese-American cook Lisa Cheng Smith’s spectacular Lunar New Year feast.
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Scallion-Oil Noodles
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