SPRING ONION NOODLE RECIPES

Steps:

• 1. Cut the spring onion into 8cm-long pieces and keep white and green parts separated. Cut into thin strips.

  2. Place a large frypan on medium-low heat. Add the oil and white parts of the spring onion and let them soften into the oil, about 5 minutes. Add green parts of the spring onion and allow to cook on low heat for 25-35 minutes, stirring occasionally to prevent burning. The onions are ready when they are golden and crispy.

  3. Meanwhile, bring a large pot of salted water to the boil. Add the noodles and cook according to package instructions. Drain and refresh under cold water to prevent the noodles from sticking. Drain again and then place them into a large bowl.

  4. Combine the soy sauce, dark soy sauce and sugar in a small bowl and stir well until the sugar is dissolved.

  5. Pour the spring onion oil over the noodles, along with the soy sauce mixture. Toss to combine. To serve, sprinkle with sesame seeds.

  More vegetarian noodle bowls from Hetty McKinnon.

Steps:

• Place half of spring onions in a large heatproof bowl and set a fine-mesh sieve on top; set aside. Combine remaining spring onions with ginger, garlic, and oil in a small saucepan. Set over medium-high and cook, stirring occasionally, until garlic is golden and scallions are beginning to crisp and turn golden brown, 8–10 minutes.
• Pour mixture through reserved sieve onto spring onions. Turn out garlic crisp in sieve onto paper towels to drain. Stir spring onions in bowl until just softened, about 1 minute. Stir in chile, herbs, soy sauce, vinegar, sesame seeds, pepper, salt, and sugar. Let dressing sit 10 minutes.
• Meanwhile, cook noodles according to package directions. Drain and rinse under warm water to get rid of any excess starch.
• Transfer noodles to bowl with dressing and add butter and half of garlic crisp; toss to coat noodles. Divide among bowls; top with remaining garlic crisp.