Quick and Easy Spring Onion Oil Noodles
This surprisingly simple and quick noodle dish is unassumingly delicious, slippery from the aromatic spring onion infused oil and when cooked perfectly the noodles will have a beautiful chewy texture to them.
Sam LowChef and food writer
- prepare
- cook
- 2 servings
- Easy
Caption:
Photo credit:Supplied
This is a super simple dish that is a perfect base to build on top of. Feel free to add your choice of protein if you would like meat, egg or tofu.
After bringing a pot of water to boil for the noodles, you simply fry the aromatics in oil and seasoning, toss the cooked noodles together with the seasoning and garnish.
Ingredients
- 200g wheat or egg noodles per person - or your noodle of choice (ideally something harder with bite)
- 2 sprig spring onion (aka scallion), cut into 3cm lengths, white and green parts separated
- 2 cloves garlic ,thinly sliced
- 1/3 cup oil
- 1/2 tsp chilli flakes
- Toasted sesame seeds for garnish (optional)
- Seasoning: 2 Tbsp light soy, 1 Tbsp dark soy, 1 Tbsp sugar, 1/2 tsp salt
Instructions
- Boil water in a medium/large pot for the amount of noodles you're preparing, don’t start cooking the noodles until the oil based sauce has been made as most fresh noodles will cook in only 2-3 minutes (follow packet instructions).
- Heat oil in a wok/pan and fry the white part of the scallion in oil until softened (2 minutes) on medium high heat whilst moving it around to avoid burning, add in the garlic, green parts of the spring onion, stir fry for about 2 minutes.
- Add in the seasoning and cook for a further minute. Turn off the heat.
- Cook the noodles and take out from the water with a spider or through a colander, shake off excess water (the noodles should still be chewy), throw it into the oil sauce and stir fry until thoroughly mixed for about 1 minute on high heat.
