← Nouns Cooking · Chinese

Ingredients

• 10 spring onions (a big bunch), cut into 6 cm lengths, whites and greens kept apart
• 100 ml neutral oil
• 3 tbsp light soy sauce
• 2 tbsp Dark soy sauce
• 1 tbsp Sugar
• 400 g thin fresh wheat noodles (or 300 g dried)

Method

1. Dry the spring onions well. Put the oil and the white parts in a cold wok or frying pan and set over medium-low heat. Let them sizzle gently for 5 min.
2. Add the green parts and keep frying over low heat for 10–15 min, stirring now and then, until everything is dark brown and crisp but not black.
3. Lift out the crispy spring onions and set aside. Take the pan off the heat and carefully stir in the soy sauce, dark soy and sugar (it will spit).
4. Return the pan to low heat for 1 minute, stirring, until the sauce bubbles and the sugar has dissolved. Turn off the heat.
5. Cook the noodles following the packet, drain well and divide between bowls. Spoon over 2–3 tbsp of the scallion sauce each, top with the crispy spring onions and toss well.

Tips

• The scallion oil keeps in a jar in the fridge for 2 weeks; use it on rice, eggs or greens.
• Check the noodles are egg-free if you are cooking for vegans.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Wok and Kin Sift & Simmer