These Scallion Oil Noodles are flavorful, simple to make, and always a crowd pleaser! The delicious wheat noodles are paired with a beautiful aromatic sauce. You’re going to love them!
I love this recipe because it only requires a few ingredients, but the end result is an incredibly flavorful, aromatic bowl of noodles! I’ve made these multiple times for friends and family, and have gotten rave reviews about these Scallion Oil Noodles – I hope you enjoy them as much as I do.
Watch the Scallion Oil Noodles Recipe Video Below!
Key Ingredient Tips for Scallion Oil Noodles
What Noodles Should You Use For This Recipe?
#1 Question I get is WHAT BRAND OF NOODLES? These are the exact noodles I get from COSTCO! The brand is Wu-Mu, but any dried wheat noodle will work!
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!
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.
LIGHT vs. DARK SOY SAUCE
Yes, they’re different! 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 🙁
As always, this is optional 🙂
Chop Your Scallion
Fry Your Scallion
Key Recipe Tips For Scallion Oil Noodles
WATCH YOUR SCALLIONS
Scallion greens can go from perfect to burnt QUICKLY – so make sure to keep a close eye on them!
COOL YOUR OIL
Let your oil cool for a few minutes after removing your scallions – this will help prevent splattering when you add your soy sauce mixture. BE CAREFUL!
Scallion Oil Noodles
- 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
- 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.
- 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!