Shanghai spring-onion oil noodles

Your ingredients

Get ready: Large frying pan, saucepan, colander and tongs.

• 🍜340 g dried wheat noodlesUK note: Use 340 g spaghetti if that is what you have; cook to its packet instructions.
• 🌱6 spring onionsUK note: Use the white and green parts.
• 🫙60 ml sunflower or rapeseed oil
• 🥄2 tbsp light soy sauceUK note: Regular soy sauce is suitable.
• 🥄2 tbsp dark soy sauceUK note: If you only have light soy, start with 1 tbsp extra light soy instead. The bowl will be paler; taste before adding more.
• 🥄2 tsp sugarUK note: White or soft brown sugar works.

Let’s make it

1. Dry the onions

   Wash the spring onions and dry thoroughly. Cut into long sections, then split lengthways. Wet onions make oil spit, so the drying matters.

2. Go gently

   Put the oil and onions in the pan over medium-low heat. Fry slowly until the white sections are golden brown, about 10–12 minutes. Lift the onions out before they turn black.

3. Make the sauce

   Take the pan off the heat and wait 1 minute. Carefully stir in the soy sauces and sugar. Warm briefly if needed to dissolve the sugar.

4. Toss your bowl

   Cook the noodles in boiling water according to the packet. Drain, add to the sauce and toss thoroughly. Finish with the fried onions. If every strand looks glossy, you have nailed the important bit.