Description
A recipe for spring onion oil noodles.
Ingredients
Scale
- 2/3 cup vegetable oil
- 8 spring onions
- 375g thin dry egg noodles or any other noodles
- 100ml soy sauce
- 23g or 1.5 tbsp sugar
- 400g Chashu pork
- 4 eggs
Instructions
- Trim the roots off the spring onions, then wash spring onions and cut them into approximately 5cm long pieces. Cut the white pieces in half vertically, then pat spring onion pieces dry with paper towel.
- Heat oil in a wok over a medium low heat, then add the white parts of the spring onion and cook for 5 – 10 minutes, stirring occasionally. Turn the heat down to low, add the rest of the pieces of spring onion and cook for 35 – 40 minutes or until the spring onion pieces are browned. Turn the heat off, add soy sauce and sugar and stir, then let the oil cool down.
- Cook noodles according to packet instructions, then drain and divide into 4 bowls. Add 2 tablespoons of spring onion oil to each bowl and mix. Top the noodles with a small amount of browned spring onion.
- To add Chashu pork and eggs, optionally, first make a half portion of Chashu pork following this recipe. To boil the eggs, boil water in a saucepan, add eggs and boil for 3 minutes, then turn the heat off and leave eggs in the water for 7 minutes, then remove. Divide Chashu pork and boiled eggs between each of the bowls. Put the rest of the spring onion oil and browned spring onion in a jar and store in the fridge until making the recipe again. Serve.
Notes
Serving with Chashu pork and egg is optional.
Nutrition
- Serving Size: 4
- Calories: 1080