Directions

To Make

1. Cut the spring onions into 10cm segments. Make sure the white parts are kept together and the greener parts are put in a separate pile.
2. Use a cleaver to gently slap the white scallions.
3. Slice the red shallots.
4. Pour oil into a wok or pan and add the white part of the spring onions, the red shallots and ginger in. Bring the heat up to medium.
5. Let the aromatics gently fry for 3 minutes or until golden, then turn off the heat and use chopsticks to remove them from the oil. Discard the aromatics.
6. Add the green parts of the spring onions in and turn the heat up to medium. Fry for 3 minutes or until they start to change colour, then use chopsticks to remove them from the pan. You can save the cooked spring onions to use as a garnish.
7. Transfer the oil to a heatproof jar or container. Use it for any future savoury recipes.
8. Bring a pot of water to a boil and cook the noodles for 10 minutes or until al dente. If you’re using fresh noodles, you can skip this step. When ready, drain the noodles in a colander and run under cold water until cool. Let it rest as you work on the sauce. Note: Different varieties of noodles will have different cooking times, so make sure to read the packet instructions or test the firmness as it boils.
9. Combine the light and dark soy sauces and sugar in a pan and turn the heat up to low-medium. Let it simmer for 20 seconds, then transfer into a heatproof jar or container.
10. To serve, add 2 tbsp of the spring onion oil and 1½ tbsp of the cooked soy sauce in a bowl. Note: The amount you add is entirely up to your taste preference. Ideally, start with less and put more as you go. As Grandma always says: “You can add more salt if you need, but you can’t take it away once it’s added.”
11. Put the noodles into the bowl and stir until mixed well.
12. Garnish with the fried spring onions and drizzle Lee Kum Kee’s Chiu Chow chilli oil on top, then serve as is!