Scallion Oil Noodles. Chewy noodles coated in a light soy sauce, infused scallion oil with garlic. Ready in 10 minutes or less!
What are Scallion Oil Noodles?
Scallion Oil Noodles is a delicious, easy and simple Chinese noodle dish. These Chinese noodles are one of the most popular dishes in Chinese cuisine due to its simplicity and delicious taste from the savory sauce and aromatic scallion oil. You can find this side dish at some Chinese restaurants and it originates from Shanghai, China. This scallion noodle recipe is so easy to make with just minimal ingredients. If you already have an Asian pantry, you won't need to many extra ingredients aside from the noodles and spring onions.
This is one of my all-time favourite noodle recipes ever. The noodles are coated in a delicious green onion oil and are perfectly balanced in sweetness thanks to the honey. The scallions and garlic infuse the oil and give it a wonderful aroma and taste! A delicious meal that will make everyone happy! A bowl of scallion oil noodles is the perfect side dish. To make it a complete meal, this dish is so versatile you can pair it with vegetables or your protein of choice.
Please scroll down to the below Recipe card for full measurements
Note: Your Asian grocery store will carry most of the Asian specific ingredients.
- Wheat noodles: I'm using thin fresh wheat noodles made of wheat flour and they are eggless. I find they really absorb the scallion oil sauce well. You may also use dried wheat noodles, spaghettini, egg noodles or even ramen. If you choose to use other noodles, please boil according to package directions.
- Avocado oil, or any neutral oil: I like using avocado oil, but you can also use grape seed oil, peanut oil, vegetable oil, or canola oil. I wouldn't suggest using olive oil as it's a flavorful oil.
- Garlic clove: Garlic will add a delicious and wonderful scent to these scallion noodles.
- Green onions: Make sure to slice these into 2-inch pieces and then slice them into very thin strips as pictured below. Green onions are the key ingredients to making your spring onion oil noodles.
- Water: Water will be needed to help create a base for your sauce.
- Sesame Seeds: optional garnish
Soy Sauce Mixture
- Regular soy sauce: Just your regular all-purpose soy sauce to give these noodles a salty flavor. The label will just say "Soy Sauce".
- Dark soy sauce: This is thicker and darker in color compared to regular soy sauce.
- Honey: This ingredient will help balance the saltiness in the soy sauce. Feel free to use any neutral tasting honey you have.
- Sesame oil: This oil offers a nutty flavor to your noodles.
- Chicken stock powder: aka Chicken Bouillon Powder Mix. I like using the Knorr brand. This ingredient is optional, but I find it gives this bowl of noodles an added depth of flavor.
How to Make Scallion Oil Noodles
Thinly Slice Green Onions
Slice green onions into 2 inch long pieces. Then slice each segment into very thin strips by dragging the tip of your knife along the onion.
In a small bowl, combine regular soy sauce, dark soy sauce, sesame oil, honey and chicken stock powder. Set aside.
In a large pot of water over high heat, bring water to boil. Once boiling, add noodles and cook according to package instructions until Al Dente, about 30 seconds for fresh thin wheat noodles or 3 minutes for dried wheat noodles. Do not overcook them.
Drain noodles. Rinse off with cold water.
In a pan over medium heat, add oil, scallions, garlic and fry until softened, about 2 minutes. Allowing the green onions to infuse the oil.
Add Noodles, Water & Sauce
Add in the cooked noodles followed by water and mix. Pour in Sauce.
Mix into noodles until well coated and some of the sauce has evaporated. Remove off heat and enjoy!
Storage & Reheating
This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Can I use other types of noodles?
There are many types of noodles you can use for these Scallion Oil Noodles. I've listed some options below. Just make sure to follow the manufacturer’s directions to cook the noodles of your choice.
- Fresh noodles (as pictured above)
- Dried wheat noodles (as pictured below)
- Spaghettini is also a surprising and fantastic choice as well (see image below)
- Hand-pulled noodles or fresh alkaline noodles
- Egg noodles or ramen noodles would also work well
Note: I wouldn't suggest rice noodles as these clump together easily.
How do I chop the scallions thinly?
First chop them into 2-inch-long pieces or scallion segments.
Then cut them vertically into very thin strips along with the grain. It's best to cut the white parts of scallions into half. Then you can lay it flat on your cutting surface and then drag the tip of your knife down the onion to create strips.
The same goes for the dark green parts of scallions, but these are thinner and will be easier to slice. By cutting them into strips, we're increasing the surface area of the onion creating much scallion flavor.
Do these serve well as cold noodles?
Yes, depending on the type of noodles you use. If they are very starchy noodles, they may clump together the next day.
Can I use white onions or shallots?
No, I wouldn't recommend it as they offer a different taste to cooked scallions.
What kind of toppings can I add to these noodles?
- Boiled or pan-fried egg
- Ground pork
- Leafy greens
- Bean sprouts, either sauteed or fresh
Can I use another substitute for the soy sauce?
You can use tamari sauce or coconut aminos.
Other Noodle recipes you may like!
If you enjoyed this recipe, you may like these other easy noodle recipes:
10-minute Easy Scallion Oil Noodles
- 400 grams fresh thin wheat noodles (or sub with dried wheat noodles, egg noodles, or spaghettini)
- 3 tablespoon avocado oil or any neutral tasting oil
- 1 tablespoon garlic minced
- 1 cup green onions
- 2 tablespoon water
- Slice green onions into 2 inch long segments with roots removed. Then slice each segment into very thin strips by dragging the tip of your knife along the onion (see image in blog post).
- In a small bowl, combine regular soy sauce, dark soy sauce, sesame oil, honey and chicken stock powder. Set aside.
- In a large pot of water over high heat, bring water to boil. Once boiling, add noodles and cook according to package instructions until Al Dente, about 3 minutes for dried wheat noodles. Do not overcook.
- Strain noodles. You may rinse them off with cold water to stop the cooking process.
- In a pan over medium heat, add oil, scallions, garlic and fry until softened, about 2 minutes. Allowing the green onions to infuse the oil.
- Add in the noodles followed by water and mix.
- Pour in Sauce. Mix into noodles until well coated and some of the sauce has evaporated. Remove off heat and enjoy!