Deliciously slippery, savoury, spring oniony noodles. Serve with grilled garlic chicken or crispy tofu (this one crumbled into chunky pieces and fried) or spicy cashews. So many delicous options! Feeds 2.
- 7 spring onions
- 4 tbsp veg oil
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame seeds, toasted
- 200g thin egg noodles
- Trim the spring onions. Cut into half or thirds across and then cut the pieces in half lengthways, giving you long strips
- Heat the oil in a wok over a low-medium heat and then add the spring onions
- Cook gently for 4-5 minutes, stirring occasionally until completely soft and starting to go golden. Don’t let them get brown!
- In the meantime, cook the noodles in a pan of boiling salted water, then drain
- Add soy sauce and sugar to the wok
- Stir to dissolve the sugar and heat gently until it bubbles
- Dump the noodles into the sauce and use tongs to turn them through until everything is coated with everything else
- Sprinkle over the toasted sesame seeds and eat immediately – on its own or with the delicious accompaniments of your choice
Sophie cooks 