Spring Onion Noodles
Egg noodles tossed in a quick spring onion oil with soy sauce and sesame seeds.
Ingredients
Serves 4
Method
- Trim the and cut in half widthways, separating the green and white parts, then cut each in half lengthways.
- Put in a wok or large frying pan with the . Place over a low-medium heat until the onions turn a very light golden colour (you don’t want to cook them too fast, the aim is to infuse the oil); it should take 10-15 minutes.
- Bring a pan of salted water to the boil and cook the according to the shortest time on the pack instructions.
- Use a slotted spoon to lift the out onto a plate; set aside.
- Stir the and into the and turn the heat up a little until bubbling. As soon as it has just come to the boil, remove from the heat.
- Drain the when cooked, rinse with cold water and drain well again.
- Toss straight into the dressing and mix well to combine.
- Serve straight away with the reserved cooked on top and sprinkled with the toasted .
