Save to your scrapbook
Salad onion oil noodles
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 bunch salad onions
80ml vegetable oil
3 tbsp soy sauce
2 tsp caster sugar
4 nests thin egg noodles
2 tbsp sesame seeds, toasted
1. Trim the salad onions 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 vegetable oil. Place over a low-medium heat until the salad 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.
2. Use a slotted spoon to lift the onions out onto a plate; set aside. Stir the soy sauce and sugar into the oil and turn the heat up a little until bubbling. As soon as it has just come to the boil, remove from the heat. Bring a pan of salted water to the boil and cook the noodles according to the shortest time on the pack instructions. Drain, rinse with cold water, drain well again, then toss straight into the oil dressing and mix well to combine. Serve straight away with the reserved cooked salad onions on top and sprinkled with the toasted sesame seeds. It’s delicious eaten on its own as a light meal or alongside grilled fish or chicken.
Typical values per serving:
This recipe was first published in April 2021.