Egg Noodles with Spring Onions
A prime example of the simplicity with which you can successfully treat fresh Chinese egg noodles, which are available at many supermarkets.
Recipe information
Yield
makes 3 to 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Cook the noodles as you would fresh pasta, stirring occasionally and tasting frequently; they cook very quickly, usually in about 3 minutes. When just tender, drain them thoroughly. Toss with a tablespoon of the oil (a little more if you are not proceeding with the recipe right away; you can wait an hour or two if you like) and set aside.
Step 2
Heat a wok or large nonstick skillet over medium-high heat until it begins to smoke. Meanwhile, trim and chop the onions. Add 2 tablespoons of the remaining oil to the wok, wait about 15 seconds, and toss in the onions. Raise the heat to high and cook, stirring every 10 seconds or so, until they brown and begin to soften, about 5 minutes; do not cook them to the point of complete tenderness. Remove them from the pan with a slotted spoon. Keep the heat on high.
Step 3
Add the remaining oil to the wok, heat briefly, then add the noodles and let them sit for about a minute, until they begin to brown on the bottom. Toss them once or twice and allow to sit again. If they begin to stick, add a bit of water and stir, scraping the wok to loosen any stuck particles. Add the chives and cooked onions and toss for a minute to blend and reheat the onions. Turn off the heat, add the soy sauce and sesame oil, toss again, and serve, garnished with the remaining chives.
