Burnt Spring Onion Oil Noodles
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.
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
A few desserts we don't hate
Rosheen Kaul and Joanna Hu · Chinese-ish
Dishes for a crowd
Rosheen Kaul and Joanna Hu · Chinese-ish
Old Chinese favourites and fond food memories
Rosheen Kaul and Joanna Hu · Chinese-ish
On the love of an immigrant parent
Rosheen Kaul and Joanna Hu · Chinese-ish
Chinese-ish snacks that feel kinda wrong
Rosheen Kaul and Joanna Hu · Chinese-ish
An ode to eggs
Rosheen Kaul and Joanna Hu · Chinese-ish