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By
Rosheen Kaul Joanna Hu
Abstract
Spring onion oil noodles are deceptively moreish, yet quick and easy. Somehow, frying spring onion in plenty of oil until almost burnt, and then adding a touch of soy and vinegar, creates a deeply umami savouriness. It’s not a bad idea to make a large batch of spring onion oil – stored in an airtight jar, it will keep for up to 1 month in the fridge. Then it’s a simple matter of tossing it through cooked noodles for a fast, satisfying meal.Read More
