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Spring onion oil noodles

A simple noodle dish with great flavour. It's delicious eaten on its own as a light lunch or served alongside grilled fish or chicken for dinner.
Cook Time 15 mins
Total Time 20 mins
Course Lunch, Main Course, Side Dish
Cuisine Chinese
Servings 2 people


  • 2 nests dried noodles
  • 1 bunch spring onions
  • 80 ml vegetable oil
  • 3 tbsp soy sauce
  • 2 tsp caster sugar
  • 1 tbsp sesame seeds toasted


  • Cook the noodles according to the pack instructions. Drain, rinse with cold water and set aside.
  • Trim the spring onions. Cut in half widthways so that the green and white parts are separate, then cut in half lengthways.
  • Put the spring onions in a wok with the vegetable oil. Place over a low heat and infuse the oil for 10-15 minutes. You don't want to cook the spring onions too fast, they should turn a very light golden colour.
  • Using a slotted spoon, remove the onions from the oil and transfer them to a plate. Set aside.
  • Add the soy sauce and sugar to the oil. Turn up the heat until bubbling. As soon as it comes to the boil, remove from the heat.
  • Add the cooked noodles to the sauce and mix well to combine. Serve immediately with the cooked spring onions on top and sprinkle with the toasted sesame seeds. Enjoy!