Chinese-Ish: Home cooking, not quite authentic, 100% delicious

Rosheen Kaul and Joanna Hu · Chinese-Ish: Home cooking, not quite authentic, 100% delicious

Spring onion oil noodles (葱油拌面) are deceptively moreish, yet quick and easy. Somehow, frying spring onion (scallion) 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 the spring onion oil — stored in an airtight jar, it will keep for up to 1 month in the fridge, and then it’s a simple matter of tossing it through cooked noodles for a fast, satisfying meal.