Spring Onion Oil Noodles
Servings: 4 | Prep time: 12 mins | Cook time: 42 mins | Total: 54 mins
A recipe for aromatic spring onion oil with Taiwanese instant noodles or any noodles, where the oil that’s not used can be stored in the fridge and used for a few times when cooking the noodles again.
- 2/3 cup vegetable oil
- 8 spring onions
- 500g Taiwanese instant noodles or any noodles of your choice
- 100ml soy sauce
- 1.5 tbsp sugar
- Wash the spring onions, then cut the green parts and white parts into approximately 5cm long pieces. Cut the pieces that are white with a knife into halves longways.
- Heat oil in a wok over low heat until hot, then add the white parts of the spring onion and cook for 5 – 10 minutes, stirring occasionally, then add the rest of the pieces and cook for 20 – 25 minutes or until all of the spring onion pieces are browned. Turn the heat off, add soy sauce and sugar and stir, then let the oil cool down.
- Meanwhile, cook noodles according to packet instructions, then drain and divide into 4 bowls. Mix a tablespoon of spring onion oil in each of the bowls, then top with a small bunch of browned spring onions on each. Pour the remaining oil and browned spring onions into a jar and store in the fridge until cooking the dish again. Serve.