Salad onion noodles

Name: Salad onion noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 4 large shallots, thinly sliced; 125 ml Vegetable oil; 1 bunch salad onions, thinly sliced lengthways; 4 tbsp light soy sauce; 4 tbsp oyster sauce; 2 tsp light brown soft sugar; 250 g pack medium egg noodles; 1 tbsp Chiu Chow Chilli Oil, to serve (optional); 1 Splash of rice vinegar, to serve (optional)

Fried salad onions help create the sticky, sweet yet savoury sauce for these simple but utterly irresistible noodles. It’s not traditional, but a splash of rice vinegar adds extra zing.

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Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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4 large shallots, thinly sliced
125ml Vegetable oil
1 bunch salad onions, thinly sliced lengthways
4 tbsp light soy sauce
4 tbsp oyster sauce
2 tsp light brown soft sugar
250g pack medium egg noodles
1 tbsp Chiu Chow Chilli Oil, to serve (optional)
1 Splash of rice vinegar, to serve (optional)

Put the shallots and oil in a small pan (ideally with a heavy base) and set over a medium heat. Fry for 7-10 minutes until golden brown. Drain on a plate lined with kitchen paper, then season with salt.
Pour off ½ of the oil from the pan and discard. Add the salad onions to the remaining oil and sauté for 1-2 minutes until wilted. Add the soy, oyster sauce and sugar; stir to bring it together. Remove from the heat.
Meanwhile, bring a pan of salted water to the boil and cook the noodles for about 4 minutes, until al dente. Drain and return to the pan, then add the sauce and stir well to coat. Divide between bowls and top with the fried shallots. Serve with chilli oil for extra heat and a splash of rice vinegar, if you like.

Typical values per serving when made using specific products in recipe