Seema's Crispy Spring Onion Noodles

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Step 1.

Finely slice your spring onions, separating your whites from the greens. Finely chop your ginger, garlic and chillis.

Step 2.

Heat a very generous glug of oil in your wok over medium heat, add the spring onion whites, and let them fry slowly on the lowest heat for 5 minutes.

Step 3.

Add the nearly all of the remaining spring onions, saving a handful for later, and gently fry until they are a deep golden brown – this can take up to 20 minutes.

Step 4.

Meanwhile, cook the noodles according to the package instructions, then drain.

Step 5.

Once browned, strain out the crispy spring onions and transfer the oil to a jar for storing.

Step 6.

Into the wok, add 4 tablespoons of spring onion oil. Once hot, add your garlic, ginger and chillis and stir fry for 2 minutes.

Step 7.

Meanwhile, cook your noodles for a minute in boiling water.

Step 8.

Toss in the cooked noodles along with your soy sauce and give the mixture a good toss.

Step 9.

Add about half of your crispy spring onions and season with salt if needed.

Step 10.

Plate up and top with more crispy onions as well as your fresh ones. Eat up.

The spring onion oil can be used to flavour lots of other noodle dishes, so save the leftovers to use another day.

500g Spring Onions
6 Cloves of Garlic
5cm Knob of Ginger
2 Birds Eye Chillis
3 Tbsp Light Soy Sauce
400g Fine Egg Noodles
Vegetable Oil