Scallion Oil Noodles - 20 Minutes! (VIDEO)

Scallion oil noodles cooked on a white plate.

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5 from 14 votes

Scallion Oil Noodles - 20 Minutes! (VIDEO)

These Scallion Oil Noodles are a quick, easy, and comforting dish to make for any weeknight meal!

Prep Time10

Cook Time10

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

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

US Customary - Metric

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.

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