Burnt Spring Onion Oil Noodles

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

Published by Murdoch Books

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Introduction

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.

As featured in

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

Image of Rosheen Kaul and Joanna Hu's Burnt Spring Onion Oil Noodles — Photo by Armelle Habib

Ingredients

Serves: 1

Metric Cups

80 millilitres vegetable oil
4 spring onions cut into 6 cm (2½ inch) lengths
2 tablespoons light soy sauce
¼ teaspoon dark soy sauce
2 teaspoons Chinkiang black vinegar
150 grams fresh or dried noodles of your choice

⅓ cup vegetable oil
4 scallions cut into 6 cm (2½ inch) lengths
2 tablespoons light soy sauce
¼ teaspoon dark soy sauce
2 teaspoons Chinkiang black vinegar
5½ ounces fresh or dried noodles of your choice

Method

Burnt Spring Onion Oil Noodles is a guest recipe by Rosheen Kaul and Joanna Hu so we are not able to answer questions regarding this recipe

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.
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.

Bring a large saucepan of water to the boil. Meanwhile, heat the oil in a wok or frying pan until smoking and add the scallion.
Stir-fry until fragrant and a deep golden-brown, almost burnt.
Transfer the oil and scallion to a bowl and set aside.
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 scallion over the top and mix thoroughly before eating.