Spring onion-Oil Noodles

Ingredients for Spring onion-Oil Noodles

• 10 spring onions

• 180ml grapeseed or vegetable oil

• 450g fresh Shanghai or lo mein noodles or dried lo mein noodles

• 120ml soy paste

• 2 matskedar sojasås

Cut spring onions crosswise into thirds, separating dark green parts from white and pale green parts. Slice lengthwise into very thin strips, keeping dark green and white parts separate.

Pour oil into a cold large wok or high-sided skillet. Add white parts of spring onions to oil and set over medium-low. Cook until oil starts to bubble, about 5 minutes. Add dark green parts of spring onions and stir to combine. Cook, stirring occasionally, until spring onions are crisped and deep golden brown, 20–30 minutes. Do not rush this; slow, gradual browning as the liquid in the spring onions evaporates will yield the best flavour.

Using a spider or slotted spoon, transfer spring onions to paper towels to drain. Let spring onions and oil cool. Pour oil through a fine-mesh sieve into an airtight container; discard solids. Cover and chill spring onion oil until ready to use.

Cook noodles in a large pot of boiling water according to manufacturer’s directions, adding 1 tablespoon reserved spring onion oil to the cooking water when you add the noodles. Drain noodles, reserving 120ml cooking liquid, and return to pot. Add 120ml spring onion oil and toss to coat. Add soy paste and toss to combine. Add soy sauce and toss again, adding cooking liquid as needed to loosen sauce.

Transfer noodles to a bowl or platter and top with three-fourths of crispy spring onions. Serve with remaining spring onions in a small bowl alongside.

Do Ahead: Spring onions can be fried 1 day ahead. Keep spring onion oil chilled; store spring onions between layers of paper towels in an airtight container at room temperature.

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