Chewy noodles tossed in a savory scallion-infused sauce. This quick and easy scallion oil noodle recipe is made with just 7-ingredients in 15-minutes! A delicious side dish perfect for busy weeknights, families and it's better-than-takeout!
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My version of scallion oil noodles (or 'Cōng yóu Bàn Miàn', 葱油拌面) are made of wheat noodles tossed in a green onion infused oil with soy sauce, dark soy sauce, sugar, and chicken bouillon for depth!
This simple Asian noodle dish originates from Shanghai, China. It's made of minimal ingredients, but it's packed with flavor! The noodles are so aromatic as the scallions are slowly fried in the oil, lending it's fragrance.
They are usually served at Chinese restaurants and paired with other dishes, like Char Siu. To make this a complete meal, I recommend pairing these noodles with a fried egg and fresh cucumbers. See below for more ideas under 'Pairing Suggestions'.
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.
Why you'll love this recipe:
- easily cooked in just 15-minutes!
- made with minimal and simple pantry ingredients.
- restaurant-quality!
- great for the family, including kids.
- good for meal preparation.
Ingredients & Substitutes
Please scroll down to the below Recipe card for full measurements.
- Dry Knife-Cut Wheat Noodles (aka Knife-Sliced Noodles, Ribbon Noodles, or 'Dao Xiao Mian'): or substitute with 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.
- Scallions (aka Green Onions): make sure these are fresh, vibrant and not yellow.
- Neutral Cooking Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid using olive oil or coconut oil.
Sauce
- Regular Soy Sauce: or substitute with light soy sauce, low-sodium soy sauce, tamari sauce, coconut aminos, or gluten-free soy sauce.
- Dark Soy Sauce: or substitute with dark mushroom soy sauce. This gives the noodles that dark color.
- White Granulated Sugar: or substitute with 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 towel to prevent oil splash back later.
- 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 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 off heat and serve.
Storage & Reheating
- Scallion oil noodles can be stored up to 4 days in an airtight container in the fridge. To enjoy, microwave or reheat on the stovetop until hot throughout.
- I don't recommend freezing scallion oil noodles because they will change in texture.
Pairing Suggestions
Scallion oil noodles serve well with:
- starters like egg rolls, crab rangoons, egg drop soup, or hot and sour soup.
- fresh julienned cucumbers or carrots, as a garnish.
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- fried egg, cooked tofu, cooked ground chicken, beef or pork.
- dumplings or wontons.
- other Chinese dishes, like Ginger Chicken, String Bean Chicken, Black Pepper Beef, Beef Vegetable Stir-Fry, Egg Foo Young, Shrimp Omelet, Air Fryer Char Siu, or Chinese Roasted Pork Belly.
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.
- Add the sauce and mix everything together.
- Add noodles and toss in sauce to coat evenly. Remove off 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!