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Scallion oil noodles: piniritong spring onion hanggang malutong, hinahalo sa noodles kasama ang toyo, oyster sauce, at asukal.
Hugasan ang spring onion, hiwain, at patuyuin.
Wash the scallions, cut into sections and pat dry.
Magpainit ng mantika sa kawali at ilagay ang spring onion.
Heat some oil in a pan and add the scallion sections.
Iprito nang dahan-dahan sa mahinang apoy hanggang bumango.
Fry slowly over low heat until fragrant.
Ipagpatuloy ang pagprito hanggang malutong at bahagyang golden ang spring onion, pagkatapos hanguin.
Keep frying gently until the scallions are crisp and lightly golden, then lift them out.
Ibuhos ang light soy, dark soy, oyster sauce, at asukal sa kawali, at dagdagan ng mga 4 kutsara ng bagong gawang scallion oil (parehong kutsara ang gamitin sa pagsukat).
Pour the light soy, dark soy, oyster sauce and sugar into the pan, adding about 4 tablespoons of the freshly made scallion oil (measure everything with the same spoon).
Napakabango ng natapos na scallion oil.
The finished scallion oil is wonderfully fragrant.
Lutuin ang noodles ayon sa gusto mong pagkaluto.
Cook the noodles to your preferred doneness.
Banlawan ng malamig na tubig at patuluin.
Rinse in cold water and drain well.
Haluin ang noodles sa scallion oil sauce, ilagay sa plato, at dekorasyunan ng mint at petals ng gerbera.
Toss the noodles with the scallion oil sauce, plate up and garnish with mint leaves and gerbera petals.
