Scallion Oil Noodles
A humble dish from Shanghai, scallion oil noodles (aka spring onion oil noodles) is simple but delectable. It can be served as breakfast, lunch, dinner, or even as a side dish for parties. It can effortlessly excite your taste buds, a true example to prove the concept "Less is more". Here’s how to make the delightful noodles for your meal:
Ingredients:
4 tbsp cooking oil
5 stalk spring onion, cut into long sections
2 tbsp Double Camel light soy sauce
2 tbsp Double Camel thick soy sauce
2 tsp sugar
400g dried thin, round noodles
Instructions:
- Pour oil in a wok. Add spring onion. Leave to simmer over medium-low heat until it starts to brown. Take the onion out and set it aside.
- 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 then serve!
