Spring onion noodles 🍜

By Andy Cooks · 15 min

Ingredients

Instructions

1. Cut the spring onions into thin 5cm julienne strips and separate the white parts from the green.
2. Heat the lard in a wok over medium heat and add the white onion slices. Cook slowly until softened, then add the green slices.
3. Keep stirring until the onions are golden brown.
4. Lift the onions out with a slotted spoon or chopsticks and drain them on paper towel.
5. Cook the noodles in salted boiling water following the packet directions. Drain and keep warm.
6. Add the garlic to the oil and cook for 1 minute.
7. Mix both soy sauces and the caster sugar in a small bowl, add to the oil and bring to a simmer, stirring to emulsify.
8. Take the wok off the heat, add the noodles and half the onions, and toss until well coated.
9. Serve the noodles topped with the remaining crispy onions and the fried egg.

Summarized from Andy Cooks's video. Watch it for the details.

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