Burnt Spring Onion Oil Noodles

Spring onion oil noodles (葱油拌面) are deceptively moreish, yet quick and easy. Somehow, frying spring onion (scallion) in plenty of oil until almost burnt, and then adding a touch of soy and vinegar, creates a deeply umami savouriness. It’s not a bad idea to make a large batch of the spring onion oil – stored in an airtight jar, it will keep for up to 1 month in the fridge, and then it’s a simple matter of tossing it through cooked noodles for a fast, satisfying meal.