Comments on: Scallion Oil Noodles (Cong You Ban Mian, 葱油拌面)

By: Wei Guo

Wei Guo — Sat, 24 May 2025 18:07:12 +0000

In reply to Chris Baeta. That sounds wonderful! I’m so glad it worked out. Love the Costco veggie add-in too. Thanks for trying it and for the kind words!

By: Chris Baeta

Chris Baeta — Tue, 20 May 2025 22:08:14 +0000

I got a box of dried noodle from Costco and thought I’d try to make the Scallion noodles with it. I did end up adding some frozen stir fried veggies, also from Costco. The dish was a big hit, easy to make a delicious. Thank you so much for your easy to follow recipes that are very tasty.

By: Wei Guo

Wei Guo — Fri, 04 Apr 2025 11:51:17 +0000

In reply to Chris. So happy to hear the Lu Rou Fan was a hit! 😄 Yes, you can definitely use the leftover shallot oil for this recipe. Yes, just reheat it and follow the other steps. Hope you'll enjoy it!

By: Chris

Chris — Thu, 27 Mar 2025 17:32:06 +0000

Hi Wei,

I made your recipe Taiwan Lu Rou Fan and it was a huge hit! Everyone loved it and asked for extra rice 😁. I have some leftover shallots oil from that recipe and was wondering:

Can I use the shallots oil that’s been stored for a couple of days to make the sauce in this recipe? Would reheating it and following the remaining steps work?

By: Wei Guo

Wei Guo — Thu, 27 Feb 2025 09:28:05 +0000

In reply to Deb. So happy you enjoyed it! Sometimes simplicity is the secret to the best flavors.

By: Deb

Deb — Tue, 25 Feb 2025 11:04:31 +0000

This was so simple and so delicious. I thought I would need to add garlic and other things to make it taste good, but it’s perfect as is!

By: Thet Myint

Thet Myint — Sun, 22 Sep 2024 21:47:51 +0000

In reply to Melissa Taylor Cohen.

Simple and delicious

By: Wei Guo

Wei Guo — Sun, 19 May 2024 14:12:39 +0000

In reply to Melissa Taylor Cohen. So happy to hear your positive feedback Melissa!

By: Melissa Taylor Cohen

Melissa Taylor Cohen — Sat, 18 May 2024 22:30:25 +0000

Oh so delicious and incredibly simple to make. So, so satisfying.

By: Wei Guo

Wei Guo — Mon, 22 Apr 2024 05:51:00 +0000

In reply to Cahya. Thanks for trying my recipe, Cahya! I'm sorry to hear about the trouble with the sauce. It's important to note that intense bubbling isn't compulsory when mixing the soy sauce mixture with the oil; the goal is just to dissolve the sugar with the residual heat. If the oil cools down too much, it’s okay to gently reheat it, but make sure to keep the heat low to avoid burning the sauce. I hope this helps, and I'm looking forward to hearing how it goes on your next try!