Shanghai Spring Onions Oil Noodle

Cut the spring onions into 2” (5 cm) long pieces, then julienne into thin strips. If using very thin spring onions, you can also quarter them lengthwise if it’s easier. Dry the spring onions thoroughly before cooking to prevent oil splatter.

Add oil to a frying pan and heat over medium heat until hot, but not smoking. Add the spring onions and spread them out as much as you can. Cook over medium heat, stirring constantly until the spring onions turn golden brown. Turn to medium-low heat if the spring onions brown too quickly and start to burn. Some spring onions pieces might brown faster than others. Transfer the browned spring onions with a pair of tongs or chopsticks and place in a bowl, until all the spring onions pieces are cooked. Save the cooked spring onions for later.

Add the minced garlic to the oil. Cook and stir until turning lightly golden.

Pour in the light soy sauce, dark soy sauce and sugar. Simmer and stir for 1 minute or so. Turn off the heat and set the sauce aside.

Bring a large pot of water to a boil. Cook noodles according to instructions. Once cooked, drain noodles and transfer to serving plates.

Portion the noodles into serving bowls, add a few spoonfuls of the noodle sauce into each bowl and garnish with fried spring onions. Serve the noodle with the rest of the sauce on the side. Mix the noodles with sauce before eating. Add more sauce if needed.