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My Neighbor’s Table: Spring Onion Noodles

The Pacific Northwest is a beautiful place full of so many wonderful cultures and with that, lots of great food. Northwest Harvest wants to honor those we call our neighbors, while offering a quick look into their culture and bringing us closer to understanding the importance of food as a right. Now, every month you can look forward to an amazing recipe gathered from all corners of our beautiful state to make at home.

Spring onions hold great significance in Chinese culture. In traditional Chinese medicine, spring onions (green onions) are viewed as warming food – good for fighting off the cold and dampness of fall  and winter. They are also symbols of spring, good luck, and continuous growth, and often found hung above doors before the Lunar New Year.

Spring Onion Noodles

image of recipe card - photo of bowl of spring onion noodles above block of text with serving size and time estimates - to right of card is list of ingredients and cooking instructionsINGREDIENTS
  • 4 tbs cooking oil
  • 5 stalks of spring onion aka green onion
  • 2 tbs light soy sauce
  • 2 tbs dark soy sauce
  • 2 tsp sugar*
  • thin round noodles of your choice*
  • Pour oil in a wok or pan, Add spring onions and simmer over a medium heat until it starts to brown. Remove onions and set to side.
  • Add soy sauce and sugar to the oil. Cook until the sauce starts to bubble. Turn off the heat.
  • In a large pot bring water to a boil and cook noodles. follow instructions on noodle pack for cooking times. once cooked drain and quickly rinse under running water, drain again.
  • Place the noodles in the wok/pan. Stir well to evenly coat the noodles in the sauce. Top with fried spring onions and enjoy. Skip the first step if you already have spring onion oil.