Dish

Spring Onion Oil Noodles (v)

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These sweet and oily noodles are perfect for an easy end-ofweek meal. Great served with a cold beer.

75ml grapeseed oil

4 spring onions, julienned and cut into thirds crossways

400 grams fresh egg noodles

2 tablespoon­s each dark soy sauce and light soy sauce

1½ teaspoons caster sugar 6 slices fresh ginger

Heat the grapeseed oil in a saucepan over a medium heat. Add the spring onions and cook for 5-8 minutes until the spring onions are dark green and crisp. Carefully remove the spring onions with a slotted spoon and set aside.

Meanwhile, bring a large pot of salted water to the boil and cook the noodles according to the packet instructio­ns. Drain well.

Reduce the oil temperatur­e and add the soy sauces, sugar and ginger, stir frequently to incorporat­e. Once the liquid is bubbling, remove from heat.

In a large bowl, toss together, noodles, oil and half of the spring onions. Divide into bowls and top with remaining spring onions. SERVES 4

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