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
Calories: 269kcal
Ingredients
- 4 tablespoon cooking oil
- 5 stalk spring onion cut into long sections
- 2 tablespoon light soy sauce
- 2 tablespoon dark soy sauce
- 2 teaspoon sugar
- 400 g dried thin, round noodles
Instructions
- 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.
Notes
You can skip step 1 if you have pre-made spring onion oil in stock (Check my post "How to make and use spring onion oil").
Nutrition
Serving: 1serving | Calories: 269kcal