You won’t believe how EASY it is to make Scallion Oil Noodles! With just a handful of ingredients, you’ll end up with a fragrant slurp-worthy meal that’ll become a trusted emergency recipe. It’s super budget friendly and perfect for anyone wanting to ease their way into Asian cooking!
The noodle recipe you’ll always come back
The next time you think about putting the kettle on for instant noodles, go that extra step and try our Scallion Oil Noodles instead.
Because for all the noodle lovers out there, this recipe’s for you.
Here’s the thing: Once you start making it using just 6 ingredients, you’ll have the sauce in your pantry ready for MULTIPLE servings after that. And if you ask me if it’s worth it, my answer would be, ‘Absolutely.’
You see, this recipe celebrates simplicity. Besides Egg and Tomato Stir Fry, Stir Fried Water Spinach with Fermented Bean Curd and Vietnamese Ginger Chicken, there aren’t many recipes that use so few ingredients and still pack a satisfying punch.
The star is the spring onion oil (a.k.a pure liquid gold). Its aromatic fragrance coats each noodle strand and makes every slurp all the more silky.
On top of that, mixing everything in the same bowl means rich soy flavors are absorbed right then and there. The next step? It gets slurped into your mouth!
Which noodle do I use?
The best thing about Scallion Oil Noodles is that you can really use any noodle type that you like and it will still work well. But for such a simple dish, there are a few things to keep in mind:
- Opt for an eggless noodle. You want all the flavors to harmonise and the flavor of egg can be overpowering. Unlike Char Siu Noodles (叉烧捞面) where the egg taste complements the sweet and savory pork, you don’t want to overpower the scallion oil flavor in this dish. Alternatively, fry one sunny side up and serve on top like we do for our Tom Yum Fried Rice!
- Go for a smooth noodle. Simplicity is key here. It highlights the humble flavors and keeps everything in balance in a way that the texture of e-fu noodles may not.
- You want a hearty noodle. Something particularly thin like bún is best for noodle soups, but won’t have as much substance as a thicker noodle.
But as I mentioned earlier, you can really use anything that you have on hand. The biggest selling point of this recipe is that it’s super easy and simple!
Why this recipe works
- Using multiple aromatics infuses the aromas into the oil for a more fragrant sauce.
- Letting the spring onions cook for longer helps them crisp up to serve as a garnish.
- A mixture of light and dark soy sauce adds saltiness and gives the Scallion Oil Noodles a deep color.
What you’ll need
About the ingredients
The amount of each ingredient used is entirely up to personal preference. If you prefer more of the spring onion flavor, then add more. Likewise, you can use less if you just want a hint of it.
Opt for oils with a high smoking point and a neutral flavor like peanut oil.
Recipe Modifications
If you’ve made our Sichuan Garlic Chili Oil before, you would know there are lots of ways to add flavor to oils. For this Scallion Oil Noodle recipe, there are a few ingredients you might like to use along with the ginger and red shallots, including star anise, bay leaves, dried shrimp, red onion, garlic and/or coriander roots.
How to make this recipe
Cut the scallions into 10cm (4″) segments. Make sure the white parts are kept together and the greener parts are put in a separate pile.
Use a cleaver to gently slap the white scallions.
Slice the red shallots.
Pour oil into a wok or pan and add the white part of the scallions, the red shallots and ginger in. Bring the heat up to medium.
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.
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 color, then use chopsticks to remove them from pan. You can save the cooked scallions to use as a garnish.
Transfer the oil to a heatproof jar or container. Use it for any future savory recipes.
Bring a pot of water to a boil and cook the noodles for 10 minutes or until al dente. When ready, drain in a colander and run under cold water until cool. Let it rest as you work on the sauce.
Note: Different varieties will have different cooking times, so make sure to read the packet instructions or test the firmness as it boils.
Combine the light and dark soy sauce 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.
To serve, add 2 tbsp of the spring onion oil and 1 1/2 tbsp of the cooked soy sauce in a bowl.
Note: The amount you add it 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.”
Put the noodles into the bowl and stir until mixed well. Garnish with the fried green scallions and serve as is!
Optional: Dress it up with some Sichuan garlic chili, scallion ginger or XO sauce!
Recipe FAQs
Once mixed in with the sauce, Scallion Oil Noodles are served hot to make the most of the freshness.
If pasta like spaghetti, fettuccine or linguine are all that’s available, you can definitely use that instead. Just cook until al dente and stir in the sauce.
This might happen if they’re drying warm. Make sure to run it under cool or cold water, then quickly get the sauce ready to stir the oil in and prevent it from sticking together.
Tips for the best results
- Add lard to serve. When I make recipes like Steamed Chicken with Mushrooms and Dried Lily Flowers, I remove the fat and render it into a lard, then mix some in with the sauce as the cooked noodles go in. Doing so gives the dish extra flavor.
- Mix one serving at a time. Make each serving to be eaten fresh. You don’t want the sauce to sit on each noodle strand for too long because it will make everything soggy.
- Avoid stirring the scallions too much. As they’re frying, stirring them repeatedly will unevenly cook and bend the scallions. Then as they harden when cooled, they’ll do so bent.
What to serve it with
To keep up with the easy meal theme, here are some ways to complement Scallion Oil Noodles:
- Ask the fishmonger to shuck oysters, then enjoy them as Steamed Oysters with Ginger and Shallots.
- Keep the steamer going with a humble Steamed Pork Belly with Salted Radish.
- You’ll only need a few ingredients when making our Egg and Tomato Stir Fry (番茄炒蛋).
- Chinese Seaweed Soup (紫菜汤) is a simple way to warm up the body.
- Finish it off with a soothing Papaya and Snow Fungus Dessert Soup!
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Scallion Oil Noodles (葱油拌面)
Ingredients
- 500 mL / 2 US cup oil
- 2 slices ginger
- 300 g / 0.66 lb scallion/spring onion (roughly 1 bundle)
- 50 g / 0.11 lb red shallot
- 4 tbsp light soy sauce (or to taste)
- 3 tbsp dark soy sauce
- 2 tsp sugar (or to taste)
- 1 packet noodles
Instructions
- Cut the scallions into 10cm (4") segments. Make sure the white parts are kept together and the greener parts are put in a separate pile.
- Use a cleaver to gently slap the white scallions.
- Slice the red shallots.
- Pour oil into a wok or pan and add the white part of the scallions, the red shallots and ginger in. Bring the heat up to medium.
- 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.
- 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 color, then use chopsticks to remove them from pan. You can save the cooked scallions to use as a garnish.
- Transfer the oil to a heatproof jar or container. Use it for any future savory recipes.
- Bring a pot of water to a boil and cook the noodles for 10 minutes or until al dente. When ready, drain in a colander and run under cold water until cool. Let it rest as you work on the sauce.Note: Different varieties will have different cooking times, so make sure to read the packet instructions or test the firmness as it boils.
- Combine the light and dark soy sauce 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.
- To serve, add 2 tbsp of the spring onion oil and 1 1/2 tbsp of the cooked soy sauce in a bowl.Note: The amount you add it 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."
- Put the noodles into the bowl and stir until mixed well.
- Garnish with the fried green scallions and serve as is!
Notes
- Add lard to serve. When I make recipes that have chicken or pork, I remove the fat and render it into a lard, then mix some in with the sauce as the cooked noodles go in. Doing so gives the dish extra flavor.
- Mix one serving at a time. Make each serving to be eaten fresh. You don't want the sauce to sit on each noodle strand for too long because it will make everything soggy.
- Avoid stirring the scallions too much. As they're frying, stirring them repeatedly will unevenly cook and bend the scallions. Then as they harden when cooled, they'll do so bent.
- The amount of each ingredient used is entirely up to personal preference. If you prefer more of the spring onion flavor, then add more. Likewise, you can use less if you just want a hint of it.
- Opt for oils with a high smoking point and a neutral flavor like peanut oil.
- You can add more aromatics while you're frying the ginger and red shallots including star anise, bay leaves, dried shrimp, red onion, garlic and/or coriander roots.
Can you share the packet of noodles you used?
Hi, Raj! I just picked up a packet that said ‘Chinese Noodles’ from the shops. I tried searching for it online, but I can’t seem to find the exact one. I would suggest using one that’s smooth and long 🙂