Scallion Oil Noodles

Method

1. 1

   Prepare the spring onions

   At room temperature, for 3 minutes, trim and slice the spring onions into 5 cm lengths, then split the thicker white parts lengthways.

2. 2

   Cook the noodles

   Bring a large pan of water to a boil over high heat, about 8 minutes. Add the noodles and cook according to the packet, usually 3 to 5 minutes, until tender but still springy. Drain well.

3. 3

   Infuse the oil

   Set a small saucepan over medium-low heat for 1 minute, then add the neutral oil and spring onions. Cook gently for 8 to 10 minutes, stirring now and then, until the onions are very soft and golden at the edges.

4. 4

   Make the sauce

   Turn off the heat and stir in the light soy sauce, dark soy sauce and sugar for 30 seconds, until the sugar dissolves and the sauce smells savoury and sweet.

5. 5

   Toss and serve

   Put the drained noodles in a bowl and pour over the spring onion oil and sesame oil. Toss thoroughly for 1 minute at room temperature, until every strand is glossy and coated; serve warm.

Tips

• Keep the oil at a gentle heat so the onions turn soft and golden at the edges rather than darkening too quickly.
• Drain the noodles well so excess water does not dilute the sauce.
• Stir the soy sauces and sugar in with the heat off to reduce spluttering and scorching.

Swaps

• Use another neutral oil, such as rapeseed or sunflower oil.
• Use brown sugar in place of caster sugar.
• Use another type of wheat noodle, adjusting the cooking time to the packet instructions.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently in a pan with a splash of water.