Shanghai Scallion Oil Noodles
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Ingredients
- 350 g medium egg noodles
- 8 spring onions
- 80 ml groundnut oil
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tsp caster sugar
Nutrition (per serving)
- Calories
- 499 kcal
- Protein
- 12.2 g
- Carbohydrate
- 65.2 g
- of which sugars
- 4.4 g
- Fat
- 20.7 g
- of which saturates
- 3.7 g
- Fibre
- 3.5 g
- Salt
- 2.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the medium egg noodles in a large pan of boiling water according to the pack instructions, then drain, keeping a little of the cooking water.
- 2
While the noodles cook, cut the spring onions into long lengths.
- 3
Heat the groundnut oil in a wok over a low heat and fry the spring onions gently for 8 minutes, turning occasionally, until deeply golden and crisp, then lift the spring onions out.
- 4
Stir the dark soy sauce, light soy sauce and caster sugar into the hot scallion oil left in the wok.
- 5
Toss the drained noodles with the scallion oil mixture and a splash of the reserved cooking water until glossy and well coated.
- 6
Divide between four bowls, top with the crisp fried spring onions and serve immediately.
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