15-Minute Easy Scallion Oil Noodles

Name: 15-Minute Easy Scallion Oil Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 7 oz dried knife-cut wheat noodles ((or ribbon-style wheat noodles)); 6 scallions; 1/4 cup vegetable oil (or any neutral oil); 2 tablespoon regular soy sauce (or light soy sauce); 1 tablespoon dark soy sauce; 1 tablespoon white granulated sugar; 1/4 teaspoon chicken bouillon powder

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Chewy, wide noodles tossed in a rich, savory scallion oil sauce with golden, lightly crispy green onions. This easy scallion oil noodles recipe is ready in just 15 minutes. I slowly fry the green onions over medium-low heat to infuse the oil with their rich, savory flavor!

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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Scallion oil noodles (Cōng Yóu Bàn Miàn, 葱油拌面) are a popular Shanghainese noodle dish made with wheat noodles tossed in fragrant scallion-infused oil and a savory soy sauce mixture. They're commonly enjoyed as a quick meal in Shanghai.

When testing this recipe, I switched from traditional thin wheat noodles to wide, knife-cut noodles because I preferred how they held onto the sauce.

I find that their wide, wavy surfaces catch more of the savory scallion oil sauce. I also cook the noodles just until al dente so they stay chewy when tossed with the sauce.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Ingredients for making scallion oil noodles

Dried Knife-Cut Wheat Noodles (Ribbon Noodles): I prefer wide, wavy noodles because their textured surfaces help the savory scallion oil sauce cling to every bite. Thin white wheat noodles also work.
Fresh Scallions (or Green Onions): The key ingredient that gives the noodles their signature savory, aromatic flavor when slowly fried in oil. Use both the white and green parts.
Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.

Sauce

Regular Soy Sauce: Forms the savory, salty base of the sauce. Light soy sauce also works, or use low-sodium soy sauce for a less salty version.
Dark Soy Sauce: Gives the noodles their signature deep brown color and a slightly richer soy flavor. Mushroom dark soy sauce also works.
White Granulated Sugar: Balances the saltiness of the soy sauces and rounds out the savory flavor. Granulated cane sugar also works.
Chicken Bouillon Powder: Adds concentrated savory flavor to the sauce, making the noodles taste richer.

Note: Find the Asian ingredients at your local Asian grocery store or in the international aisle of larger supermarkets.

Expert Tips

Pat the scallions completely dry. Remove excess moisture with paper towels to prevent hot oil from splattering during frying.
Fry the scallions slowly. Keep the heat at medium-low to develop their savory flavor without burning them and making the oil bitter.
Don't overcook the noodles. Cook just until al dente so they stay chewy when tossed with the sauce.
Prevent the noodles from sticking. Toss the noodles with a little bit of oil after draining them.
Use a large pan. Give the scallions enough room to fry evenly without overcrowding.

Instructions

Below are step-by-step instructions on how to make scallion oil noodles:

Scallions sliced in half lengthwise and cut into 2-inch pieces.

Prepare the Scallions: Wash and thoroughly pat dry the scallions. Slice each scallion in half lengthwise, then cut into 2-inch pieces. Set aside.

Sauce ingredients mixed together in a small bowl.

Prepare the Sauce: In a small bowl, combine all the sauce ingredients and mix well until the sugar fully dissolves. Set aside.

Knife-cut wheat noodles boiling in a pot of water.

Cook the Noodles: Bring a pot of water to a boil. Cook the noodles according to package instructions, checking about 1 minute early. Drain when tender but still chewy.

Scallions frying in oil until golden with lightly browned edges.

Fry the Scallions: Heat vegetable oil in a large pan over medium-low heat. Add the scallions and fry until golden with lightly browned edges, stirring occasionally.

Prepared soy sauce mixture poured into the pan with fried scallions.

Add the Sauce: Reduce the heat to low. Slowly pour the prepared sauce into the pan with the scallions, being careful as it may bubble and splatter. Stir to combine.

Cooked scallion oil noodles tossed until evenly coated in the savory sauce.

Toss the Noodles: Add the drained noodles and toss until evenly coated in the scallion oil sauce. Remove from the heat and serve immediately.

Storage & Reheating

Refrigerator: Store leftover scallion oil noodles in an airtight container in the fridge for up to 3 days.
Freezer: I don't recommend freezing, as the noodles can become soft and mushy when thawed.
Reheating: Reheat in a large pan over medium-low heat with a splash of water, tossing until heated through. Alternatively, microwave in a covered, microwave-safe bowl in 1-minute intervals until hot, stirring between intervals.

Pairing Suggestions

Serve simple scallion oil noodles with:

Chinese Roasted Pork Belly: Crispy, savory pork adds a hearty protein to make the noodles a more filling meal.
Garlic Gai Lan: Tender Chinese broccoli with garlic adds freshness and balances the rich scallion oil sauce.
Egg Drop Soup: Light, silky egg soup provides a comforting contrast to the chewy, savory noodles.

FAQ

Can I add protein to scallion oil noodles?

Yes! Top the noodles with a fried egg, cooked shredded chicken, or pan-fried tofu for a more filling meal.

Can I make scallion oil noodles spicy?

Yes! Add a little chili oil to the finished noodles and toss well. Adjust the amount to your preferred spice level.

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