Wow, how many years has it been since I last ate these noodles? How many years since I dove into a pot full of thin soup noodles that, in what feels like an instant, become a meal all their own. The kind that practically melt in your mouth. Softer than you can imagine.
This is a beloved old recipe where the noodles are toasted until golden and then cooked until tender. Some people add rice or turmeric, but the idea stays the same—thin soup noodles, browned in a pan and then simmered in water.
This time, though, I gave them a small upgrade that made them even more wonderful. I made noodles loaded with caramelized onions. The onions bring a natural sweetness from the caramelization and create little pockets between the noodles.
And before you start, one more thing. I made these using frozen sautéed onions (the kind sold in cubes, similar to frozen crushed garlic cubes). I absolutely love this product, especially when I’m in a hurry and need a large amount of very soft onions without spending 20–30 minutes cooking them down.
Of course, you can absolutely use fresh onions (or buy pre-prepared caramelized onion at the specialty deli counter) and I’ve included both methods below. But if you’re looking to save a little time, the frozen version works beautifully.
That’s it—I won’t ramble any longer 😊. Give them a try and let me know how they turn out.
- Did you make these Noodles Loaded with Caramelized Onions? Don’t forget to tag me on Instagram
