1. Wash the onion, peel off the old leaves on the outside, and cut into filaments;
2. Heat the pan, add the tea oil; add the finely sliced onions; deep fry;
3. Mix in the dark soy sauce, light soy sauce and sugar, and a little bit of flavour is very fresh, stir with a spoon; out of the pot;
4. Take the pot, put cold water into the pot, add a little salt, and bring the water to a boil;
5. Add the noodles, stir with chopsticks, pour in some cold water, and boil again;
6. Use the time to cook the noodles, cut the cucumber into thin filaments; set aside; do not peel; it will be more crispy;
7. Cook the noodles, take them out of the pot, put them in cold boiled water, soak them, remove them and serve them on a plate;
8. Pour in the prepared scallion sauce and stir with chopsticks; evenly;
9. Serve it on the plate, put the cucumber shreds on it, and start eating;
10. A plate of vigorous and delicious scallion oil noodles is just fine, look at this color, you can't help but move your chopsticks;
Tips:When cutting onions, you can freeze them in the refrigerator for 10 minutes, so it doesn’t matter if you cut them again.
![[long for A Long Time] Fried Noodles with Seasonal Vegetables recipe](https://img.simplechinesefood.com/d4/d4edc9f182a14a58829ca46c0328fe3d.jpeg)
