serves
1
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
1
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Hot Lunch
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 80 ml (⅓ cup) vegetable oil
- 4 spring onions, cut into 6 cm lengths
- 2 tbsp light soy sauce
- ¼ tsp dark soy sauce
- 2 tsp Chinkiang black vinegar
- 150 g dried thin wheat noodles, or any noodle of your choice
Instructions
- Bring a large saucepan of water to the boil. Meanwhile, heat the oil in a wok or frying pan until smoking and add the spring onion. Stir-fry until fragrant and a deep golden-brown, almost burnt. Transfer the oil and spring onion to a bowl and set aside.
- Combine the soy sauces and Chinkiang vinegar together in a large bowl. Cook the noodles in the boiling water according to the packet instructions. Drain the noodles and transfer to the bowl with the soy sauce mixture. Pour the reserved oil and caramelised spring onion over the top and mix thoroughly before eating.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Hot Lunch
