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!
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270gdried noodles(see notes)
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!!)