Scallion Oil Noodles

Method

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1. Cut the spring onions into 6 cm lengths, keeping the white parts separate from the green.

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2. Put the oil and the white parts in a cold frying pan, set it over the lowest heat, and let them cook 8 to 10 minutes until they are soft and starting to colour at the edges.

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3. Add the green parts and continue over low heat for another 8 to 10 minutes, stirring now and then, until everything is deep brown and the greens rustle when you push them. Do not let them go black.

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4. Lift the onions out onto kitchen paper with a slotted spoon and take the pan off the heat.

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5. Stir the light soy, dark soy and sugar into the warm oil until the sugar dissolves. It should not sizzle; if it does, the oil is still too hot.

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6. Cook the noodles in plenty of boiling unsalted water according to the packet, then drain, saving 100 ml of the water.

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7. Tip the noodles into the pan and toss until every strand is glossy and brown, loosening with a splash of the noodle water if it tightens.

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8. Stir in the sesame oil, divide between bowls and crumble the fried spring onions over the top.

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Chef’s Tips

• Start the onions in cold oil. Dropping them into hot oil browns the outsides before the insides have released anything.
• Unsalted noodle water — the sauce is already salty and salted water pushes it over.
• The scallion oil keeps 2 weeks in the fridge, so it is worth making a double batch of just the oil.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• A jammy soft-boiled egg
• Smashed cucumber salad
• Chilli crisp

Storage & Reheating

Best eaten straight away while the onions are crisp. The dressed noodles keep 2 days refrigerated but soften; the scallion oil keeps 2 weeks separately.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.