These scorched spring onion noodles are a super simple dish that is so quick to make and so packed with flavour that you will want to eat it every day!!! Don’t let the short list of ingredients fool you. This one is a weekly staple!
I usually eat this on it’s own for lunch, or for dinner with some roasted broccoli and sticky sweet garlic chicken bites (Will get the recipe for this too you soon x). It is perfect for dinner, but it really is amazing on it’s own. (The leftovers are amazing too!!!) Seriously this is one of those recipes that looks so nondescript you can’t believe that is will be amazing. But I promise you this is completely and utterly amazing!!!
It is all centred around the amazing scorched spring onion oil. I use this oil in so many dishes, so much so that I considered making it isn’t own post!!! But then my photos weren’t great (It is pretty hard to take a picture of a bowl of oil!) I am working on it, and seen as this makes a weekly appearance in my kitchen I am sure I will nail it soon!
But for now I thought I would share one of the simplest ways to use it. This is essentially just a bowl of noodles, dressed with oil and seasoned with soy sauce. But it is so so much more. It is unctuous, aromatic, flavour packed and ready in under 10 minutes!
I like to use the packets of dried udon noodles that you can buy in the supermarket, they aren’t like the really thick fresh udon noodles, they are more similar to linguine in size and shape, but with the wonderful bite you get from udon noodles. That is what you need a noodle with a bit of substance. The fresh shanghai noodles work well too but I don’t always have those in the fridge. And I do get cravings for these a lot!!!! In fact I make them so often that I often run out of udon noodles! I have substituted in linguine and bucatini with rather great results. But my favourite is still the dried udon noodles. But if your local store doesn’t pack asian noodles, or you can only get ramen noodles, still give this a go, I promise it will be fabulous!
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Scorched Spring Onion Noodles
- 270 g dried noodles (see notes)
- 4 spring onions
- 1/2 green chilli
- 4 tbsp oil
- soy sauce
- white pepper
Start by finely chop the spring onion and the green chilli.
Place them into a deep heatproof bowl (I use a metal mixing bowl) and place on a couple of pieces of kitchen paper (or an old tea towel). Place the chopped chilli in the bowl.
Put a pan of salted boiling water on the hob and cook the noodles as per the timing on the packet (all brands tend to be different)
Heat the oil into a frying pan (or small saucepan) over a medium heat until it just begins to smoke.
Add in the spring onions and stir with a wooden spoon until they are no longer bright green. Pour the still sizzling oil into the heatproof bowl and stand back as it will split.
Drain the noodles well and toss they with the oil.
Stir and serve immediately with soy sauce and white pepper to taste.
I use the dried udon noodles that you can buy in the supermarket or but this works well with the fresh shanghai noodles that you can buy in the fridge section. (I have even had success with linguine!!)