Chewy noodles tossed in a savory and fragrant scallion-infused sauce. This easy scallion oil noodle recipe uses minimal pantry ingredients and is ready in just 15 minutes! A family-friendly side dish that's perfect for busy weeknights, meal preparation—better-than-takeout.
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My version of scallion oil noodles (or 'Cōng yóu Bàn Miàn', 葱油拌面) is made with wheat noodles tossed in a green onion-infused oil with soy sauce, dark soy sauce, sugar, and chicken bouillon for depth!
The bouncy noodles taste aromatic as the scallions are slowly fried in the oil, lending its fragrance. I love this dish because it's so simple, yet it's packed with flavor!
This popular Asian noodle dish originates from Shanghai, China, and is served at Chinese restaurants paired with dishes like Char Siu.
Traditionally thin white wheat noodles (or 'gua mian') are used, but I love using knife-cut noodles for a chewier texture. If you can't find either, I share substitutes below.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Dry Knife-Cut Wheat Noodles (aka Knife-Sliced Noodles, Ribbon Noodles, or 'Dao Xiao Mian'): Or use dry white wheat noodles (or 'gua mian'), fettuccine, linguine, or spaghetti and cook according to package directions. Alternatively, use 1 lb (16 oz) of fresh wheat noodles or udon and prepare according to package instructions.
- Scallions (aka Green Onions): Make sure these are fresh and vibrant as they are the star ingredient.
- Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low smoke point oil.
Sauce
- Regular Soy Sauce: Or use light soy sauce, low-sodium soy sauce, tamari sauce, or coconut aminos.
- Dark Soy Sauce: Or use dark mushroom soy sauce. This gives the noodles that dark color.
- White Granulated Sugar: Or use cane sugar.
- Chicken Bouillon Powder (aka Chicken Stock Powder)
Note: Asian ingredients are typically available at most Asian grocery stores or check online, like on Amazon.
Expert Tips
- Source fresh, vibrant green onions as they are the main star of the recipe.
- Pat dry the scallions with paper towels to prevent oil splashback.
- Use a sharp knife with a tip when splitting and chopping the green onions.
- Avoid julienning the green onions into super thin pieces or they will burn.
- Boil dry noodles to according package directions minus 1 minute for a chewy texture.
- Cook the scallions on medium-low heat, so they can infuse the oil and not burn.
- Don't overcook the noodles after they've been tossed in the sauce.
Instructions
Below are step-by-step instructions on how to make scallion oil noodles:
- Prepare the scallions: Wash the scallions and pat them dry with a paper towel. Slice them down the middle and then chop into 2-inch long pieces. Set aside.
- Mix the sauce: In a small bowl, combine the sauce ingredients as listed above and set aside.
- Cook noodles: Bring a pot of water to a boil over high heat. Cook the dry noodles until al dente, or according to the package instructions minus 1 minute. Strain well.
- Fry scallions in oil: Heat vegetable oil in a large pan on medium-low heat. Then add scallions and fry until golden and slightly browned on the edges, stir-frying occasionally.
- Mix in sauce: Next add the sauce and mix everything together.
- Mix in noodles: Add noodles and toss in sauce to coat evenly. Remove from heat and serve.
Storage & Reheating
- Scallion oil noodles can be stored for up to 4 days in an airtight container in the fridge. To enjoy, microwave or reheat on the stovetop until heated through.
- I don't recommend freezing scallion oil noodles because they will change in texture.
Pairing Suggestions
Scallion oil noodles pair well with:
- Garnishes: Fresh julienned cucumbers or carrots.
- Starters: Egg rolls, Crab rangoon, Egg drop soup, or Hot and sour soup.
- Vegetable Dishes: Chinese Garlic Gok Choy, Spicy Garlic Bok Choy, Chinese Garlic Yu Choy, Chinese Garlic Gai Lan, Garlic Green Beans or Stir-fried Snow Pea Leaves.
- Protein: Fried Egg, Cooked Tofu, Cooked Ground Meat, Soy Sauce Chicken, Air Fryer Char Siu, or Chinese Roasted Pork Belly.
- Cooked Dumplings or Wontons.
FAQ
Scallion oil noodles can be cooked up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, microwave or reheat on the stovetop until hot throughout.
Scallion oil noodles can be made spicy by mixing in 1 teaspoon of red pepper flakes or chili oil into the sauce.
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📖 Recipe
Easy 15-min. Scallion Oil Noodles
Ingredients
- 7 oz dry knife-cut noodles (aka dry ribbon noodles / knife-sliced noodles), or see Notes below for substitutes
- 6 scallions
- ¼ cup vegetable oil or any neutral tasting oil
Sauce:
- 2 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon white granulated sugar or cane sugar
- ¼ teaspoon chicken bouillon powder
Instructions
- Wash the scallions and pat them dry with a paper towel. Slice them down the middle and then chop into 2-inch long pieces. Set aside.
- In a small bowl, combine the sauce ingredients as listed above and set aside.
- Bring a pot of water to a boil over high heat. Cook the dry noodles until al dente, or according to the package instructions minus 1 minute. Strain well.
- Heat vegetable oil in a large pan on medium-low heat. Then add scallions and fry until golden and slightly browned on the edges, stir-frying occasionally.
- Next add the sauce and mix everything together.
- Add noodles and toss in sauce to coat evenly. Remove from heat and serve.
Notes
- thin or thick dry white wheat noodles (or 'gua mian') or use fettuccine, linguine, or spaghetti. Cook according to package directions.
- Alternatively, use 1 lb (16 oz) of fresh wheat noodles or udon and prepare to package instructions.
Kim Lange
Definitely would be a dish I would love to try! I love all the ingredients and flavors going on and how easy it is to make.
May
Amazing! I need to make this again because it was delicious and easy to make.
Tracey
OMG they were so good. Super simple and delicious.
Jellybean
I absolutely loved this noodle dish! It was so easy to make and the flavours were spot on. Thank you for sharing such a fabulous recipe !
Mabbi
This is so yummy. I love eating it with my parents because it's so simple to make
Rebecca Dillon
What a fun twist on spaghetti noodles! I love anything with garlic so I'm trying this for sure!
Heidi | The Frugal Girls
Your tasty sweet and salty noodles are seriously tempting me right now. So easy to make and so much flavor, what is not to love!
Sherri
I am all about easy dishes especially when noodles are involved lol. I love the idea of the scallion oil; its sounds so flavorful! 🙂
christieathome
Thanks so much! It is really so delicious and easy to make Sherri!
Michelle | Sift & Simmer
Such a simple and flavourful noodle dish -- always a favourite in our house! I've never tried it with maple syrup -- will have to try it!
christieathome
Thanks Michelle! It's so good with the maple syrup! It adds a level of sweetness to this dish to balance out the salty flavours.
Tasia ~ two sugar bugs
I could just dive into this bowl of delicious noodles!! Love how quick it is to prepare. My list of your recipes to try just keeps growing and growing!!
Never Ending Journeys
Ooh, yum! These scallion oil noodles look just so savory... I think I could go for a whole bowl of them right now!
Alexandra
I love how simple this is to prepare! I can imagine this would be delicious on its own, or make a fantastic side dish!