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Spring Onion Noodles: (Shanghai scallion oil noodles)
Serves: 1
Prep time: 10 mins
Cook time: 20 mins


Ingredients
4 spring onions
¼ cup lard, beef tallow or neutral oil
150g dried thin wheat noodles
1 tbsp soy sauce
1 tbsp dark soy sauce
2 tsp caster sugar
2 garlic cloves, chopped
1 egg, fried


Method
Slice spring onions into 5cm thin strips/julienned. Separate white and green parts.
Heat lard in a wok on medium and add white spring onion slices.
Cook slowly until softened, then add green slices.
Cook, stirring, until golden brown.
Remove onions with a slotted spoon or chopsticks and set aside on paper towel to drain.
Meanwhile, cook noodles in salted boiling water according to packet directions. Drain and keep warm.
Add garlic to oil and cook for 1 minute.
Mix soy sauces and caster sugar in a small bowl, then add to oil, bring to a simmer, stirring to emulsify.
Remove wok from the heat and add noodles and half the onion to the sauce. Toss until well coated.
Serve noodles topped with remaining crispy spring onions and fried egg.
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