Burnt spring onion oil noodles

Spring onion oil noodles are deceptively moreish, yet quick and easy. Somehow, frying spring onion in plenty of oil until almost burnt, and then adding a touch of soy and vinegar, creates a deeply umami savouriness. It's not a bad idea to make a large batch of spring onion oil – stored in an airtight jar, it will keep for up to 1 month in the fridge. Then it's a simple matter of tossing it through cooked noodles for a fast, satisfying meal.

Burnt spring onion oil noodles Credit: Kitti Gould

• serves

  1

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 80 ml (⅓ cup) vegetable oil
• 4 spring onions, cut into 6 cm lengths
• 2 tbsp light soy sauce
• ¼ tsp dark soy sauce
• 2 tsp Chinkiang black vinegar
• 150 g dried thin wheat noodles, or any noodle of your choice

Instructions

1. Bring a large saucepan of water to the boil. Meanwhile, heat the oil in a wok or frying pan until smoking and add the spring onion. Stir-fry until fragrant and a deep golden-brown, almost burnt. Transfer the oil and spring onion to a bowl and set aside.
2. Combine the soy sauces and Chinkiang vinegar together in a large bowl. Cook the noodles in the boiling water according to the packet instructions. Drain the noodles and transfer to the bowl with the soy sauce mixture. Pour the reserved oil and caramelised spring onion over the top and mix thoroughly before eating.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Hot Lunch

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG