Spring Onion Oil Noodles


Cooking Blog - 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.

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.