EASY Onion Noodles
EASY Onion Noodles
Ingredients
- 400 g fresh wheat noodle, or dried/instant of choice
- 1/3 cup oil, unrefined oils preferred, EVOO, sunflower, rapeseed etc
- 100-200 g onions, sliced
- 1/2 teaspoon dark soy
- 1 tablespoon light soy sauce
- 1/4 teaspoon salt
- to taste ground white pepper
- 1 teaspoon sugar
- 1/2 teaspoon chicken bouillon powder
Instructions
- 1
Bring a pot of water to a rolling boil. Add the fresh wheat noodles and cook for 2-3 minutes, or until they are almost cooked through but still have a slight bite.
⏱️ 3 min
- 2
Immediately remove the noodles from the boiling water and transfer them to a bowl of cold water (or run under cold water) for 30 seconds to stop the cooking process.
⏱️ 1 min
- 3
Drain the noodles thoroughly and set them aside.
⏱️ 1 min
- 4
Heat a large pan or wok over medium heat. Add the 1/3 cup of oil.
⏱️ 2 min
- 5
Add the sliced onions or shallots to the hot oil and fry for 3-5 minutes, stirring occasionally, until they are golden brown and fragrant.
⏱️ 5 min
- 6
Increase the heat to high.
- 7
Add the cooked and drained noodles to the pan along with the dark soy, light soy sauce, salt, ground white pepper (to taste), sugar, and chicken bouillon powder.
⏱️ 1 min
- 8
Stir-fry vigorously for 3-5 minutes, ensuring all the noodles are thoroughly coated with the sauce and heated through.
⏱️ 5 min
- 9
Optional: For a complete meal, you can add cooked protein such as chicken, beef, or prawns during the last few minutes of stir-frying. If vegetarian, add scrambled eggs or fried tofu.
- 10
Optional: Serve immediately, garnished with blanched Asian greens if desired.
Kitchen Tools
Nutrition Facts (per serving)
EASY Onion Noodles
- 400 g fresh wheat noodle, or dried/instant of choice
- 1/3 cup oil, unrefined oils preferred, EVOO, sunflower, rapeseed etc
- 100-200 g onions, sliced
- 1/2 teaspoon dark soy
- 1 tablespoon light soy sauce
- 1/4 teaspoon salt
- to taste ground white pepper
- 1 teaspoon sugar
- 1/2 teaspoon chicken bouillon powder
Instructions
- 1
Bring a pot of water to a rolling boil. Add the fresh wheat noodles and cook for 2-3 minutes, or until they are almost cooked through but still have a slight bite.
⏱️ 3 min - 2
Immediately remove the noodles from the boiling water and transfer them to a bowl of cold water (or run under cold water) for 30 seconds to stop the cooking process.
⏱️ 1 min - 3
Drain the noodles thoroughly and set them aside.
⏱️ 1 min - 4
Heat a large pan or wok over medium heat. Add the 1/3 cup of oil.
⏱️ 2 min - 5
Add the sliced onions or shallots to the hot oil and fry for 3-5 minutes, stirring occasionally, until they are golden brown and fragrant.
⏱️ 5 min - 6
Increase the heat to high.
- 7
Add the cooked and drained noodles to the pan along with the dark soy, light soy sauce, salt, ground white pepper (to taste), sugar, and chicken bouillon powder.
⏱️ 1 min - 8
Stir-fry vigorously for 3-5 minutes, ensuring all the noodles are thoroughly coated with the sauce and heated through.
⏱️ 5 min - 9
Optional: For a complete meal, you can add cooked protein such as chicken, beef, or prawns during the last few minutes of stir-frying. If vegetarian, add scrambled eggs or fried tofu.
- 10
Optional: Serve immediately, garnished with blanched Asian greens if desired.