These sweet and oily noodles are perfect for an easy end-of-week meal. Great served with a cold beer.
Serves: 4
INGREDIENTS
75ml grapeseed oil
4 spring onions, julienned and cut into thirds crossways
400 grams fresh egg noodles
2 tablespoons each dark soy sauce and light soy sauce
1½ teaspoons caster sugar
6 slices fresh ginger
METHOD
Heat the grapeseed oil in a saucepan over a medium heat. Add the spring onions and cook for 5-8 minutes until the spring onions are dark green and crisp. Carefully remove the spring onions with a slotted spoon and set aside.
Meanwhile, bring a large pot of salted water to the boil and cook the noodles according to the packet instructions. Drain well.
Reduce the oil temperature and add the soy sauces, sugar and ginger, stir frequently to incorporate. Once the liquid is bubbling, remove from heat.
In a large bowl, toss together, noodles, oil and half of the spring onions. Divide into bowls and top with remaining spring onions.
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