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Scallion Oil Noodles are so simple to make but jam-packed with delicious and aromatic flavor! It’s incredible how easy it is to build so much flavor with just 7 ingredients and in 20 minutes!
Watch the Scallion Oil Noodles Recipe Video Below!
Table of Contents
Want more noodle recipes that take under 20 minutes? Try Cold Soba (Zaru Soba), Spicy Gochujang Noodles, Garlic Noodles or Chili Oil Noodles!
Ingredients
- noodles – see note below
- scallions, with whites & greens separated – be sure to julienne your scallions to at least 3” pieces. They will shrink down once fried and infused into the oil, so anything smaller will burn your scallion oil!
- neutral oil – my favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. The flavor profile does not go.
- Another recipe that infuses oil is my favorite homemade Chili Oil!
- soy sauce – this is your “all-purpose” soy sauce (different from dark soy sauce!)
- dark soy sauce – dark soy sauce is thicker, darker, and sweeter (as well as has a higher sodium content) than regular soy sauce. Because I use these two ingredients at 1:1 ratio and there are so few ingredients in this recipe, there is not a substitute I can recommend.
- Dark soy sauce is used in so many Chinese recipes, like Beef Chow Fun, Beef and Broccoli, Bourbon Chicken, Chicken Lo Mein, Three Cup Chicken, and Kung Pao Chicken. It is definitely a pantry favorite!
- sugar
- msg – as always, this is optional.
PRO TIPS
What Noodles Should I Use?
This is the most commonly asked question whenever I post any noodle recipe. For Scallion Oil Noodles, I like using dried noodles by the brand “Wu-Mu”. I find them at my local 99 Ranch. I’m including a picture of the packaging below so you know what to look for if you have an Asian/Chinese grocery near you.
These noodles have a great mouth feel and pick up a lot of the delicious scallion oil sauce – they’re also great in other noodles like Cold Sesame Noodles!
If you can’t find these, you can substitute with another dried thin noodle of your choice; in a pinch, even spaghetti or fettuccine can work! The star of Scallion Oil Noodles is the sauce, so you can be flexible on what kind of noodles you use.
Recipe Instructions for Scallion Oil Noodles
1. Cut the Scallions
Cut scallions to separate the whites and greens. Julienne the separated whites and greens into 3″ strips. Scallions will shrink when fried, so anything smaller than 3″ runs the risk of burning. The green part of the scallions are thinner and will fry faster than the white part; this is why we need to keep them separated so they can be fried at different rates.
2. Fry the Scallions
In a medium pan, heat 1/2 cup of neutral oil over medium heat (target 225-250F), then add the scallion whites and simmer for 2-3 minutes.
Once they are wilted down, add the scallion greens and continue frying until the scallion greens are golden brown (3-4 minutes).
Turn off the heat and strain to remove the scallions, leaving only the oil. Do not throw the scallions away, as you will be garnishing the noodles with them!
Let the scallion-infused oil cool in the pan for 2 minutes while you make the sauce mixture. Cooling the oil will help prevent splatters when you add the sauce mixture.
3. Make the Scallion Oil Sauce
To a small bowl, add soy sauce, dark soy sauce, sugar, and optional msg and mix until combined and the sugar is mostly dissolved.
Carefully add the mixture to the the oil and cook for 2-3 minutes over medium heat or until the sauce starts to bubble. Turn off the heat while you cook the noodles.
4. Mix the Noodles with the Scallion Oil Sauce
Cook noodles according to package directions and drain, then add directly to the pan with the scallion oil sauce.
Combine until the noodles are thoroughly coated and serve immediately with the reserved fried scallions as a topping. Enjoy your Scallion Oil Noodles!
PRO TIPS
Expert Tips for Making The BEST Scallion Oil Noodles at Home!
Scallion Tips
- The green part of the scallions are thinner and will fry faster than the white part. This is why we need to keep them separated, as they’ll be cooked at different rates for your Scallion Oil Noodles.
- Scallion greens can go from perfect to burned very quickly – keep a close eye on them when frying.
- Scallions shrink down once fried – when julienning them, make sure they are at least 3″ in length. Anything smaller and you run the risk of burning the scallion oil.
Cool the Oil Before Adding the Sauce
- Let your oil cool for a few minutes after removing your scallions – this will help prevent splattering when you add your sauce mixture.
Save the Fried Scallions!
- Once you are done frying the scallions to infuse the flavors into the oil, do not throw them away! Save the fried scallions to top your Scallion Oil Noodles as a delicious and crispy garnish!
Storage and Reheating Tips
If you have leftover Scallion Oil Noodles, you can store them in an airtight container in the refrigerator for up to 3 days. They’ll be stuck together when reheating but the flavor will still be delicious! I would microwave them quickly with a little bit of water to loose them up.
If you want to prepare this in advance, you could make just the sauce separately and keep in an airtight container in the refrigerator for 3-4 days. When ready, you just need to cook your noodles and toss in the sauce.
If you tried this Scallion Oil Noodles or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Scallion Oil Noodles – 20 Minutes! (VIDEO)
Ingredients
- 16 oz noodles
- 10 scallions, 3" julienned, with whites & greens separated
- 1/2 cup neutral oil, I used avocado oil
- 3 tbsp soy sauce
- 3 tbsp dark soy sauce
- 1 tbsp sugar
- 1/4 tsp msg, optional
Instructions
- Cut scallions to remove the whites and the greens and julienne into 3” strips.
- In a pan, heat 1/2 cup of neutral oil over medium heat (target 225-250F), then add your scallion whites for 2-3 minutes. Once they are wilted down, add your scallion greens and continue frying until the scallions are golden brown (3-4 minutes). Turn off the heat and strain and remove the scallions leaving only the oil. Let cool for 2 minutes. Reserve the crispy scallions for toppings.
- To a small bowl add soy sauce, dark soy sauce, sugar, and msg and mix until combined. Carefully add to the oil and cook for 2-3 minutes over medium heat or until the sauce starts to bubble.
- Cook noodles according to package directions and drain, then add directly to the sauce.
- Combine until thoroughly coated and serve immediately with scallion toppings. Enjoy!
Notes
Key Tips!
Scallion Tips: The green part of the scallions are thinner and will fry faster than the white part. This is why we need to keep them separated, as they’ll be cooked at different rates for your Scallion Oil Noodles. Scallion greens can go from perfect to burned very quickly – keep a close eye on them when frying. Scallions shrink down once fried – when julienning them, make sure they are at least 3″ in length. Anything smaller and you run the risk of burning the scallion oil. Cool the Oil Before Adding the Sauce: Let your oil cool for a few minutes after removing your scallions – this will help prevent splattering when you add your sauce mixture. Save the Fried Scallions: Once you are done frying the scallions to infuse the flavors into the oil, do not throw them away! Save the fried scallions to top your Scallion Oil Noodles as a delicious and crispy garnish!Storage and Reheating
If you have leftover Scallion Oil Noodles, you can store them in an airtight container in the refrigerator for up to 3 days. They’ll be stuck together when reheating but the flavor will still be delicious! I would microwave them quickly with a little bit of water to loose them up. If you want to prepare this in advance, you could make just the sauce separately and keep in an airtight container in the refrigerator for 3-4 days. When ready, you just need to cook your noodles and toss in the sauce.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so easy to make and so flavorful
Monica__fernandez
Super easy but flavourful dish! Tried it with yellow noodles, la mian and wonton noodles oh so delish!!!
This is an absolute favorite in my house… my kids would eat the whole bowl if I let them!
Quick, easy and extremely flavourful. These are a family favourite in our home!