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Scallion oil noodles
Spring onions fried slowly in mild oil until crisp, tossed with noodles and soy.
- Time
- 20 min
- Serves
- 2
- Oil
- Sunrise
Ingredients · Serves 2
- 200 g thin wheat noodles
- 1 bunch spring onions, cut into 5 cm lengths, green and white separated
- 6 tbsp Noor olive oil (a mild one)
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
Method
- Warm the oil in a small pan with the white parts of the spring onion over low heat for 5 minutes.
- Add the green parts and cook gently for 8–10 minutes until dark and crisp. Lift them out and keep them.
- Off the heat, stir the soy sauces and sugar into the oil.
- Cook the noodles, drain, and toss with the scallion oil. Top with the crisp spring onions.