Justin Tsang’s crispy spring onion noodles recipe is an explosion of texture and flavour – chewy Shanghai noodles tossed in sticky umami soy sauce and topped with golden crisp-fried spring onions. Serve alongside a light, tangy prawn, cucumber and celery salad for a bright, satisfying meal that comes together in under 30 minutes.
Prep: less than 30 mins
Cook: 10 to 30 mins
Serves: 2 serves
Dietary: Dairy-free, Healthy, Pregnancy-friendly
By Justin Tsang
From Saturday Kitchen 24Oct26
This noodle recipe scores Nutri-Score C – a balanced meal providing lean protein from prawns and sustained energy from noodles. The dressing uses heart-friendly oils and vegetables add valuable fibre. Adjust soy sauce if watching sodium intake.
Shop the Recipe
The kit that makes this recipe easy:
- Medium saucepan – a must for crisping spring onions gently and making the glossy sauce without burning.
- Large mixing bowl – ideal for tossing noodles and salad ingredients so every piece gets evenly coated in dressing.
- Vegetable peeler – great for stripping tough celery strings and preparing elegant cucumber ribbons.
- Slotted spoon – essential for lifting crisp spring onions cleanly from hot oil.
Ingredients
For the crispy spring onion noodles
- 3 tbsp vegetable oil
- 6 spring onions, cut into thirds
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tsp soft brown sugar
- handful coriander, roughly chopped
- 200g/7oz fresh Shanghai noodles
- 1 tsp toasted sesame seeds
- 2–3 tbsp pickled mustard greens or takana leaf mustard, finely chopped
- ⅕ cucumber, cut into thin matchsticks
- pinch of salt
- pinch of MSG (optional)
- pinch of ground white pepper
For the prawn salad
- 5 cooked tiger prawns, shells removed
- 1 celery stick, thinly sliced
- ½ cucumber, deseeded and thinly sliced
- 1 tsp sesame seeds
For the dressing
- 1 tsp chilli oil
- 1 tbsp rice vinegar
- 2 tbsp light soy sauce
- 1 tsp caster sugar
- 1 tsp sesame oil
- 1 tsp spring onion oil
Customise
- Shanghai noodles – swap for dried wheat noodles or udon; cook according to packet instructions and drain well
- Pickled mustard greens – use finely chopped kimchi or drained pickled radish for similar tangy crunch
- Cooked prawns – replace with shredded cooked chicken, tofu cubes or tinned tuna; adjust dressing seasoning to taste
- Spring onion oil – make your own by infusing 2 chopped spring onions in 4 tbsp neutral oil over low heat for 10 minutes; strain and cool
- MSG – omit if preferred; add an extra pinch of salt and a dash more soy sauce to boost savoury depth
How the timings work
- Fry the spring onions first – they take 3–4 minutes and the leftover oil becomes the base for your sauce.
- Make the sauce immediately – add soy sauces and sugar to the hot pan and stir until dissolved; it takes just 1–2 minutes.
- Soak the garnish – while noodles cook, plunge the reserved thin spring onion strips and coriander into iced water for crisp curls.
- Cook noodles and prep salad in parallel – fresh noodles take only 2–4 minutes; slice prawns and vegetables while water boils.
- Toss and serve – combine noodles with sauce and salad with dressing right at the table; everything tastes best freshly mixed.
Method
Crisp the onions and build the sauce (10 mins)
- Prep the onions – cut 3 of the spring onions into thirds, then halve the thicker white parts lengthways. Cut the remaining 3 spring onions into thirds and slice lengthways into very fine strips; set aside in a bowl of iced water with the coriander.
- Fry for crunch – heat 3 tbsp vegetable oil in a saucepan over medium heat. Add the thicker spring onion pieces and fry for 3–4 minutes until golden, fragrant and crisp. Lift out with a slotted spoon and drain on kitchen paper. Sprinkle lightly with salt and a pinch of MSG. Keep the flavoured oil in the pan.
- Make the glossy sauce – pour both light and dark soy sauces straight into the hot oil. Add 2 tsp soft brown sugar and stir over low heat until fully dissolved. Tip into a small bowl ready to use.
Cook and dress the noodles (5 mins)
- Boil fresh – bring a pan of water to the boil. Add 200g Shanghai noodles and cook following packet directions – usually 2–4 minutes. Drain well, shaking off excess water.
- Toss while hot – tip noodles into a mixing bowl. Add a generous coating of the soy and spring onion oil sauce, plus 1 tsp toasted sesame seeds, pickled mustard greens, ground white pepper and a pinch of salt. Toss thoroughly until every strand glistens.
- Top and serve – pile into a serving bowl. Scatter over the reserved golden crispy spring onions and fresh cucumber matchsticks. Lift the fine iced spring onion strips and coriander from water, pat dry and strew over the top for colour and crunch.
Make the prawn salad (5 mins)
- Prep ingredients – halve 5 cooked prawns lengthways. Use a peeler to strip tough strings from 1 celery stick, then slice thinly on the diagonal. Deseed and thinly slice ½ cucumber in the same style.
- Whisk the dressing – in a small bowl combine 1 tsp chilli oil, 1 tbsp rice vinegar, 2 tbsp light soy sauce, 1 tsp caster sugar, 1 tsp sesame oil and 1 tsp spring onion oil. Whisk until fully blended and sugar dissolves.
- Assemble – add prawns, celery, cucumber and 1 tsp sesame seeds to the dressing bowl. Toss gently to coat everything evenly. Transfer to a small serving bowl and place alongside the noodles.
Techniques for Success
- Fry onions low and slow for crispness
If done wrong – burnt bitter edges, soft soggy onions, no crunch.
Success – deep golden, dry and crisp all the way through. Medium heat gives the best control; remove the moment they colour as they darken quickly. - Toss noodles immediately in hot sauce
If done wrong – sauce clumps unevenly, noodles stick together or turn dry.
Success – every strand evenly coated, glossy and separate. Drain well but do not rinse; residual heat helps the sauce cling beautifully. - Balance sweet, sour, salty and heat
If done wrong – one-dimensional flavour; too salty or too sweet.
Success – bright zingy dressing that cuts through rich noodles. Taste and adjust: extra sugar for balance, vinegar for sharpness, chilli oil for warmth.
| Technique | Failure if done wrong | Success looks like |
|---|---|---|
| Crisp spring onions | Burnt black spots; oily soggy texture; bitter aftertaste | Uniform golden; dry crisp surface; sweet onion flavour with no bitterness |
| Coat noodles evenly | Patchy sauce; clumped strands; dry centre; sauce pools at bottom | Glossy rich brown; every noodle coated; separate and easy to pick up with chopsticks |
| Dressing balance | Flat salty or cloyingly sweet; one note; overpowers delicate salad | Bright tangy first hit; savoury depth; subtle warmth; refreshes the palate between noodle bites |
Tips & Swaps
- Get ahead: Prep all vegetables and mix the dressing up to 4 hours in advance; keep covered in the fridge. Cook noodles and crisp onions just before serving for best texture.
- Vegetarian and vegan: Omit prawns; replace with 150g firm tofu, pan-fried until golden, or 100g marinated tempeh. Check your mustard greens are plant-based; most are naturally dairy-free.
- Lower sodium: Use reduced-sodium soy sauce and hold the extra salt; the pickled mustard greens and prawns already contribute natural saltiness.
- Make it more substantial: Add 150g sliced stir-fried chicken breast or king prawns to the noodle toss; sear quickly in the same pan before adding sauce for extra flavour.
- Spring onion oil hack: If you have none, make it instantly – fry an extra chopped spring onion in the vegetable oil before adding the soy sauces; the infused oil will carry plenty of flavour.
- Leftovers: Noodles keep chilled for up to 2 days; reheat in a pan with a splash of water or oil. Salad is best eaten fresh; the vinegar will soften cucumber if left overnight.
Wine Pairing
Recommended by Olly Smith:
Loved & Found Kidonitsa, Greece, 2025 – Waitrose, £9.50
This wonderfully distinctive Greek white wine is the ideal partner for this dish – its bright citrus and pear notes balance the rich soy and caramelised onion flavours, while subtle floral depth complements the sesame and spring onion aromas. Gentle natural sweetness mirrors the dressing’s sugar balance without clashing, and crisp acidity cuts through oil and coats the palate beautifully.
Here are equally good alternatives that pair beautifully with this dish:
- Waitrose Greek Assyrtiko – Waitrose, £8.99.
Zesty mineral-driven white with lime and grapefruit; the classic match for Asian-inspired salads and noodle dishes. - Sainsbury’s Taste the Difference Grüner Veltliner – Sainsbury’s, £9.00.
Fresh green apple, white pepper and citrus notes; the signature peppery lift matches the white pepper and chilli oil perfectly. - Tesco Finest Riesling – Tesco, £8.50.
Bright lime and stone fruit with a hint of sweetness; the perfect choice if you enjoy the dish’s balance of sweet, sour and spicy notes.
* Prices checked October 2026 and may vary. The alternatives are our suggestions, not necessarily wines recommended by Olly Smith.
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