Shanghai spring onion oil noodles (葱油拌面)
A humble dish from Shanghai, spring onion oil noodles is simple but delectable. It can be served as breakfast, lunch, dinner, or as a side dish for parties.
Servings: 4 servings
- 4 tbsp cooking oil
- 5 stalk spring onion cut into long sections
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tsp sugar
- 400 g dried thin, round noodles
Pour oil in a wok. Add spring onion. Leave to simmer over a medium low heat until it starts to brown. Take the onion out and set aside (see note).
Add soy sauce and sugar to the oil. Cook until the sauce starts to bubble. Turn off the heat.
Meanwhile, bring a large pot of water to a boil. Cook noodles following the instructions on the package. Drain then briefly rinse under running water.
Place noodles in the wok. Stir well to evenly coat the noodles with the sauce.
Portion out the noodles into 4 serving bowls. Top with fried spring onion.
Serving: 1serving | Calories: 269kcal