In only 15 minutes, you can have deeply aromatic scallion oil noodles on your dinner table. By slowly frying fresh green onions, the oil traps in that savory flavor and sticks to every chewy noodle! This comforting and easy scallion oil noodle recipe uses simple pantry ingredients, making it budget-friendly and better than takeout.
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Scallion oil noodles ('Cōng yóu Bàn Miàn', 葱油拌面) are a popular Shanghainese noodle dish served at Chinese restaurants. I usually make these noodles on busy weeknights after work as they come together fast. They are best paired with leftover char siu and garlic bok choy and hit the spot!
Why This Recipe Works
- Chewy noodles that cling to the sauce: After testing a variety of noodles, I found that knife-cut noodles work best. Their thick, chewy texture and ruffled edges capture more of the savory scallion sauce.
- Extra flavorful scallion oil: Slicing the scallions into thin strips versus chopping them exposes more surface area, allowing them to infuse the oil with more flavor and aroma.
- Perfectly al dente noodles: Cooking the noodles 1 minute less than the package instructions prevents them from becoming soggy, resulting in a chewy texture.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Ribbon Noodles (Knife-Cut): Wide wheat noodles with ruffled edges to trap sauce [I recommend Sautao or Guanmiao]. Subs: Thin white wheat noodles, udon, or instant ramen.
- Scallions (or Green Onions): Use fresh, firm ones without any yellowing or wilting.
- Neutral Oil (for cooking): Use avocado, peanut, vegetable, canola, or sunflower oil. Avoid olive oil or any low-smoke point oils.
Sauce
- Regular Soy Sauce (for sauce): This adds salt and umami [I recommend Kikkoman or Lee Kum Kee]. Subs: Low-sodium or light soy sauce.
- Dark Soy Sauce: Adds a deep brown color and a savory flavor [I recommend Pearl River Bridge Superior or Lee Kum Kee Premium]. Sub: Mushroom dark soy sauce.
- White Granulated Sugar: Balances salinity. Sub: Granulated cane sugar.
- Chicken Bouillon Powder: Adds flavorful depth [I recommend Knorr]. Sub: Totole or Better Than Bouillon.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make scallion oil noodles:
- Prepare the scallions: Wash and pat dry the scallions. Slice lengthwise, then cut into 2-inch pieces. Set aside.
- Prepare the sauce: In a small bowl, mix the sauce ingredients as listed above and set aside.
- Cook the noodles: Bring a pot of water to a boil. Cook noodles until al dente, or 1 minute less than package instructions. Drain well.
- Fry the scallions: Heat vegetable oil in a large pan over medium-low heat. Add scallions and fry until golden with lightly browned edges, stirring occasionally.
- Add the sauce: Pour in the sauce and stir to combine.
- Add the noodles and serve: Add noodles, toss until evenly coated, then remove from heat and serve.
Expert Tips
- Pat scallions dry before frying to prevent oil splatter.
- Set a timer: Cook the knife-cut noodles 1 minute less than the package instructions, then drain immediately to stop the cooking process.
- Don't rush the fry: Slice the scallions into thin strips and cook them over medium-low heat so they infuse the oil without burning.
Variations
- Gluten-free version: Use gluten-free spaghetti instead of wheat noodles. Substitute the soy sauces with tamari sauce or coconut aminos. Use gluten-free chicken bouillon powder.
- Less-sodium: Use low-sodium soy sauce and half the amount of chicken bouillon powder.
- Spicy version: Add 1 teaspoon of red chili flakes or chili oil into the sauce mixture.
Pairing Suggestions
Scallion oil noodles pair well with:
- Garnishes: Fresh julienned cucumbers or carrots.
- Starters: Egg rolls or egg drop soup.
- Vegetable Dishes: Chinese Garlic Gai Lan.
- Protein: Fried egg, cooked tofu or ground meat, or Chinese Roasted Pork Belly.
- Dumplings
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: I do not recommend freezing scallion oil noodles, as they will turn soggy when thawed.
- Reheating: Warm on the stovetop or in the microwave until heated through.
FAQ
Can I make scallion oil noodles in advance?
Yes, you can prep this dish up to 4 days ahead and store it in the fridge using the instructions above.
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📖 Recipe
Easy 15-min. Scallion Oil Noodles
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 and better-than-takeout.
Ingredients
- 7 oz knife-cut noodles dry kind
- 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
- ¼ teaspoon chicken bouillon powder
Instructions
- Wash and pat dry the scallions. Slice lengthwise, then cut into 2-inch pieces. Set aside.
- In a small bowl, mix the sauce ingredients as listed above and set aside.
- Bring a pot of water to a boil. Cook noodles until al dente, or 1 minute less than package instructions. Drain well.
- Heat vegetable oil in a large pan over medium-low heat. Add scallions and fry until golden with lightly browned edges, stirring occasionally.
- Pour in the sauce and stir to combine.
- Add noodles, toss until evenly coated, then remove from heat and serve.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 198kcal | Carbohydrates: 42g | Protein: 9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 0.01mg | Sodium: 791mg | Potassium: 185mg | Fiber: 1g | Sugar: 4g | Vitamin A: 179IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg
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!