Method
Make the scallion oil
Cut spring onions into sections, slice the onion into thin rings, and slice the ginger. Add everything to cold oil and place over low heat to fry slowly.
Onion browns faster than spring onion — pull the onion out first when it turns golden. Keep frying the spring onion until lightly golden-brown. Low heat throughout, about 10–15 minutes. High heat makes the onions bitter.
The fried onion and spring onion are crispy and great as a topping. Once cooled, store the oil in a jar — keeps in the fridge for 2 weeks.
Prepare the sauce bowl
Mix light soy sauce, dark soy sauce, sugar, and 1.5 tbsp scallion oil in the bowl. Ladle in a spoonful of the noodle cooking water and stir to dissolve the sugar.
Cook the noodles
Cook thin noodles until just done — slightly al dente, not soft. Lift straight from the pot into the bowl and toss to coat.
Key Tips
- Low heat throughout when frying — rushing it makes the onions bitter
- Onion burns faster than spring onion; pull it out at golden, don't wait
- Thin fresh noodles are noticeably better than dried — they absorb the sauce more and taste stronger
- Don't throw away the noodle water — use it to dissolve the sauce at the bottom of the bowl
Feedback
- Tasty ✅
- Adding onion definitely adds sweetness and depth, but it burns faster than spring onion — pull it out early
- Thin noodles are clearly better than standard dried noodles; they absorb the sauce and carry more flavour