Spring Onion Noodles
A simple noodle dish is always a winner when you’re fancying a quick, low cost tasty snack. These noodles are inspired by a noodle dish from Shanghai that features the spring onions cooked until crispy served mixed into noodles.
I often buy a bunch of spring onions to garnish dishes and have a few left over that I have no plan for so this noodle dish is always my go to for using up those spring onions left in my fridge.
The spring onions infuse the oil with their gorgeous subtle onion flavour, you could even add extra oil and jar it to use in future dishes.
Taiwanese thick cut noodles are gorgeously chewy and thick. They mix in well with the caramelised spring onions and go a beautiful dark colour when the sauce is added.
This dish is super simple but truly delicious, you will be making it as often as you can once you’ve tried it.
Scallion oil noodles ingredients and substitutes-
- Spring onions- I use a whole bunch of spring onions or green onions for this recipe. It may seem like a lot but they reduce when cooking. You can use any type of spring onion for this.
- Noodles- I used Taiwanese style thick cut noodles which you can buy at Asian supermarkets or online. However this will work with any noodles. I have also tried it with cheap packet instant noodles which worked well. Just be sure to pre cook them before adding into the sauce at the end.
- Vegetable oil- A neutral flavoured oil is best for this recipe as the spring onions cook in the oil for a while and infuse the oil making it lovely and flavoursome. This dish is about letting the spring onion flavour shine so an oil with no taste is the best.
- Soy sauce- Both light and dark soy sauce are used to give the noodles a deep rich flavour and colour. You can also use tamari but the flavour and colour will look a little different.
- Sesame seeds- Sesame seeds are a good garnish for this dish. I also use some raw chopped green parts of the spring onions to top.
Shanghai style spring onion biang biang noodles
Ingredients
- 100 g Spring onions
- 100 g Noodles dry weight
- 2 tbsp Vegetable oil
- 3 tbsp Light soy sauce
- 2 tbsp Dark soy sauce
Instructions
- Boil the noodles to packet instructions and drain. Add them to cold water and wash off all of the starch.
- Chop the bottoms off of the spring onions and remove any outer leaves that are dried up. Reserve one spring onion to chop into circles for the topping if you like.
- Cut the rest of the spring onions into three pieces and slice down length ways as thin as possible.
- Add the two tablespoons of vegetable oil to the pan and then add all of the spring onions. Cook on medium low until they start to brown.
- Drain the noodles from the cold water making sure to get as much of the water off as possible.
- Add the noodles to the pan followed by the light and dark soy sauce.
- Heat through mixing well until the noodles are warmed.
- Serve up topped with the fresh spring onion garnish.
Notes
If you love noodles you should take a look at some of my other noodle recipes
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