Spring onions get slow-cooked until golden and crisp, turning simple oil into liquid gold. Toss that with chewy noodles, a sweet-salty soy mix, and top it all with a crispy egg for good measure.
Category
Lunch
Servings
1
Prep time
10 minutes
Cook time
20 minutes
Spring onions get slow-cooked until golden and crisp, turning simple oil into liquid gold. Toss that with chewy noodles, a sweet-salty soy mix, and top it all with a crispy egg for good measure.
Ingredients
- 4 spring onions
- ¼ cup lard, beef tallow or neutral oil
- 150g dried thin wheat noodles
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tsp caster sugar
- 2 garlic cloves, chopped
- 1 egg, fried
Directions
Slice spring onions into 5cm thin strips/julienned. Separate white and green parts.
- Heat lard in a wok on medium and add white spring onion slices.
- Cook slowly until softened, then add green slices.
- Cook, stirring, until golden brown.
- Remove onions with a slotted spoon or chopsticks and set aside on paper towel to drain.
- Meanwhile, cook noodles in salted boiling water according to packet directions. Drain and keep warm.
Add garlic to lard and cook for 1 minute.
- Mix soy sauces and caster sugar in a small bowl, then add to oil, bring to a simmer, stirring to emulsify.
- Remove wok from the heat and add noodles and half the onion to the sauce. Toss until well coated.
- Serve noodles topped with remaining crispy spring onions and fried egg.
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