Shanghai style spring onion biang biang noodles
Golden spring onions with thick chewy Taiwanese style noodles in a rich light and dark soy sauce
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
Keeping the oil- The spring onions work really well to flavour the oil which can be reserved and used in other dishes to give them another level of flavour. If you’d like to make extra just add as much oil as you like and remove the oil just before adding the noodles. Add the flavoured oil to a jar once cooled and store in the cupboard.
Washing noodles- To avoid clumpy stuck together noodles make sure to add the cooked noodles to cold water and wash off the excess starches before adding to the pan.
Cooking the spring onions- This takes a little patience as they need to be slightly caramelised for that complex flavour. Make sure to cook them on low and slow until they start browning.