Scallion Oil Noodles
These Scallion Oil Noodles are a quick noodle dish coated in a fragrant scallion-infused oil, tossed in a simple sweet soy sauce.
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What are Scallion Oil Noodles?
Scallion Oil Noodles are chewy noodles tossed in a scallion-infused oil, soy sauce, dark soy sauce, and sugar.
This noodle dish originated in Shanghai, and is rising in popularity. In fact, it is so popular that even the characters in the movie Everything Everywhere All at Once made it.
These Scallion Oil Noodles only requires 5 ingredients to make, and will surely satisfy your noodle cravings. They make for a quick lunch, or as an accompaniment to the variety of dishes on your dinner table.
If you like my Scallion Oil Noodles recipe, try out my other quick noodle recipes:
Please watch my video, as I walk you through how to make them, and hopefully entertain you with my witty sense of humour.
Now let’s “oodle” some Scallion Oil Noodles!
What is the difference between scallions, green onions, and spring onions?
Scallion and green onions are the same thing. Spring onions are similar to the others but have a larger bulbous root at the base of the onion.
You can use scallion/green onions, or spring onions interchangeably in this recipe.
What type of noodles should I use for Scallion Oil Noodles?
Since this is a dish from Shanghai, we are using the traditional, thin Shanghai-style noodles. These noodles are an Asian wheat noodle, containing no eggs.
However, you can use any Asian noodles you fancy: thick, thin, dry or fresh. You can technically also use Italian-style noodles, like spaghetti, if you don’t have Asian noodles handy, but Asian noodles are recommended because they are softer and chewier.
Scallion Oil Noodles: To stir-fry or not to stir-fry?
There are many ways to make scallion oil noodles. Some recipes say to stir-fry the noodles in a wok with sauce, others say to make the sauce separately and drizzle it on top of the noodles.
Which method is best? I have the solution – the LookCatchu method.
Stir-fried Scallion Oil Noodle method:
Some recipes will tell you to stir-fry the noodles in a hot wok with the oil and sauce – but there’s a problem with that.
The stir-fry method only works if you’re using chow mein, lo mein, or udon noodles. These noodles hold their chewy texture because they’re meant to be stir-fried (hence the name “chow mein”).
The other method:
The second method is to heat up the scallion oil with the soy sauce, dark soy sauce, and sugar in a wok for a minute or two.
However, heating the oil with the noodle sauce in a wok is redundant. This method makes the process overly complicated with no real benefit.
The LookCatchu Scallion Oil Noodle method (recommended):
No need to stir-fry or cook the sauce separately. The traditional Shanghai wheat noodles are delicate and don’t work best once stir-fried. This is because they’ll break apart easier and turn soggy from the hot wok.
Simply toss the noodle sauce ingredients into a bowl of cooked noodles and pour hot scallion oil on top. This is the most fool-proof, time-efficient method for a quick noodle fix.
Do I need to use hot oil?
No, you can simply drizzle the cold oil on top of the noodles. But who doesn’t love a dinner and a show?
How to serve Scallion Oil Noodles:
As the main dish, you can eat the Scallion Oil Noodles as is, or top it off with your favourite veggies and proteins.
I like topping off my scallion oil noodles with microwave-steamed bok choy and store-bought bbq chicken – easy and satisfying!
You can also serve it as an individual dish amongst other dishes on the dinner table for dinner.
What do Scallion Oil Noodles taste like?
When you first take a bite, your mouth gets instantly engulfed in the rich scallion aroma and flavour. Then you chew a little, and there is a lovely savouriness from the soy sauce and a hint of sweetness from the sugar.
Though thin, when cooked al dente, the noodles are extra chewy and the perfect vessel to be coated in the scallion oil sauce.
The addition of the fried scallion adds a crisp and caramelized onion flavour, with the fresh scallions adding a vibrant green colour and refreshing texture.
Ingredients for Scallion Oil Noodles
Scallions
Wash, thoroughly dry (to avoid oil splatter), and slice the scallions into 2 in (5 cm) pieces. Slice the whiter, thicker pieces in half.
Vegetable oil
Vegetable oil is my favourite neutral oil to infuse the scallions with. It’s cheap and accessible, but you may use your favourite neutral oil (don’t use olive oil).
Noodle Sauce
The sauces for the noodles include regular soy sauce, dark soy sauce, and white granulated sugar.
Regular soy sauce
The majority of the savoury flavour comes from regular soy sauce.
Dark soy sauce
Dark soy sauce is less salty, yet sweeter than regular soy sauce. It is needed to achieve the beautiful mahogany brown colour for the noodles.
White granulated sugar
To balance out the savouriness of the noodles, a hint of sweetness from the sugar is needed.
Asian wheat noodles
Fresh, thin Shanghai-style wheat noodles are used in the traditional Scallion Oil Noodle dish. However, you may use any fresh or dry noodles you’d like.
How to make Scallion Oil Noodles
1.
Cook scallions in oil until golden brown
To a pan, pour in the vegetable oil and turn the heat to medium-low, letting the oil heat up for a few minutes.
Gently toss in the sliced scallions (patted dry to avoid oil splatter) and gently toss them into the oil.
Occasionally toss the scallions around and let the onions crisp up until nice and golden brown. This process takes 10-15 mins.
Once the scallions are crispy, golden brown, drain them onto a paper towel.
Tip: Make the scallion oil in bulk and store them in a jar refrigerated. The scallion oil lasts up to 1 month in the fridge.
2.
Place soy sauces, sugar, and fresh scallions onto the noodles
Transfer the cooked noodles into a bowl and drizzle the regular soy sauce, dark soy sauce, and sprinkle the white granulated sugar on top.
For a pop of colour and refreshing crunch, add thinly sliced green onions on top.
3.
Pour hot scallion oil on top of the noodles
To make these scallion oil noodles LookCatchu style, heat up the scallion oil on high (which is 1/4 cup) until bubbles form around an inserted chopstick.
Carefully pour the hot oil onto the noodle bowl; try to aim for the freshly sliced green onions. Mix until the sauce is well incorporated with the noodles.
Garnish with the fried and fresh scallions, and serve immediately.
Dig In!
There we have it, Scallion Oil Noodles. And before the noodles “oodle”, let’s dig in.
Scallion Oil Noodles
Ingredients
- 454 g Asian wheat noodles 1 lb, thin, fresh, cooked al dente
Scallion oil
- 3 stalks scallions sliced into 2 in (5 cm) strips
- ¼ cup vegetable oil
Noodle sauce
- 1 tbsp regular soy sauce
- 1 tbsp dark soy sauce
- 1 tsp white granulated sugar
- 1 stalk scallions thinly sliced
Instructions
Making scallion-infused oil
- To a pan, pour in vegetable oil and turn the heat to medium-low.
- Gently slide scallions into the oil. Occasionally mixing it in the oil for 10-15 mins until crispy, golden brown. Transfer cooked scallions to paper towel.
Making Scallion Oil Noodles
- Place Noodle Sauce ingredients onto cooked noodles.
- Heat up scallion oil on high until bubbles form around chopstick (Note 1). Carefully pour hot oil onto the noodle toppings. Mix until sauce is well incorporated.
- Garnish with fried and fresh scallions and serve immediately.
Video
Notes
- If you do not want to heat up the scallion oil, you can simply drizzle the cold oil on top of the noodles.
Did you make this recipe?
Tag me @lookcatchu so I can drool over them.
