SCALLION OIL NOODLES 🍜
I couldn’t stop eating these in Singapore. It’s a dish that originated in Shanghai and it unbelievably simple to recreate. It has that proper authentic Chinese taste, and you can add whatever meat or veg you want to these. Scallions are Spring Onions. I had to google it to see if there’s a difference but there ain’t.
INGREDIENTS
5 spring onions
1 tbsp vegetable oil
1/2 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 tsp sugar
Noodles
METHOD
Slice your noodles vertically so there’s more surface area for the flavour to infuse into the oil.
Fry them on a low heat until they start to crisp up and brown, then set them to one side. Boil your noodles at the same time as per the packet instructions.
Add the soy sauce and sugar to the leftover scallion oil in the pan and stir together.
Toss the noodles through the sauce before adding the crispy onions back in. Garnish with sesame seeds if you fancy it.
ENJOY
