Spring Onion Noodles: (Shanghai scallion oil noodles)
Serves: 1
Prep time: 10 mins
Cook time: 20 mins
Ingredients
4 spring onions
ΒΌ 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
Method
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 oil 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.
#recipe #shorts #noodles
Great, and I've got onion oil to flavor the ramen later
Adding some garlic scapes with green onions would make em amazing… Just my thoughts β€
Hey Andy, hope you see this. Do you have any simple recipes like this but for high blood pressure
Nope… Spring onion should only come fresh…
Dang she left himβ¦.. hang in there πΏ
Shoulda mooshed the egg…
Please can we have a Lancashire hotpot chef?
Add some chunjang and thank me later βοΈ
So simple, so delicious! This is why you're one of my fave food creators
Make a Kolo mee, my absolute favourite Malaysian dish or bau buns π
Love thisβ€
And, the dinner for one format.
Lovely skills to have in your pocket π
Just me that thought the spring onions were going to be a noodle substitute for some reason?
As my mother is Shanghainese and this is one of the dishes iβve grown up with β¦. I am a bit confused? We donβt do extra garlic and we also donβt toss the spring onions with the noodles at the end.. we just assemble it in the bowl at the end and then we toss with the chopstick ready to eat. Now there are at lot of ppl with different methods, but genuinely I have no doubts about the taste, which is delicious, but where did Andy got this method from? Maybe I am touch of touch and there is a new method. It just seems to be to overkill? For just a simple recipe, just saying no hate π
Looks delicious Chef Andy ππ»ππ€€
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Oh wow, I used to get garlic noodles at a restaurant years ago, that's the closest I've seen yet!
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Will you please make Guo Bao Rou?
looks like itβs little burned, isnβt it?
Could you use leek instead?
Yum . ty chef. βοΈπ€©π
Oooh an egg, going gourmet!
Recipe? π
Looks pretty Burnt to be honest haha
Love watching this guy cook!!!!
That's so much dried stuff. … Why do I want it?!
@andy_cooks Hiya, no wok hei! (Something probably Uncle Roger would say)
I actually make this dish here in Franklin County Virginia in the United States with the wild spring onions that grow here in my yard This is a very delicious dish I'm so glad that you posted this!! Cheers my friend from the US would ultimately love to like to meet you man I'd love to introduce you to the wild gourmet mushrooms that grow here! If y'all have gourmet wild mushrooms that grow around y'all in New Zealand I would reach out and try to find an expert around there and start doing some dishes with those!!
I love noodles snd pasta i love green onion more but i have no idea how to chop up all that green onion onehanded without going crazy
Dinner for one?
Say whaaat?
Where's Babe?
Where's Basic Mitch?
Andy Nomates!