10-minute Easy Scallion Oil Noodles

Name: 10-minute Easy Scallion Oil Noodles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 14 oz fresh thin wheat noodles ((or sub with dried wheat noodles and cook according to package directions)); 3 tbsp vegetable oil (or any neutral tasting oil); 3 cloves garlic (minced); 1 cup green onions; 2 tbsp water; 1.5 tbsp regular soy sauce; 1.5 tbsp dark soy sauce; 3 tbsp honey (or any sweetener of choice); 1 tbsp sesame oil; 1 tsp chicken bouillon powder (aka chicken stock powder)

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Chewy noodles coated in a light soy sauce, infused scallion oil with garlic. These quick and easy scallion oil noodles are ready in 10 minutes or less with simple and minimal ingredients. Make it a great side dish or main for busy weeknights!

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
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Scallion Oil Noodles are made of a chewy wheat noodles tossed in an oil infused with green onions and sauces with a hint of honey to balance it out all!

This simple Chinese noodle dish is packed with aromatics and flavor despite the minimal ingredients.

Scallion oil noodles are popularly served as a side dish at many Chinese restaurants and the concept comes from Shanghai.

To make it a complete meal, these noodles are so versatile you can pair it with vegetables or your protein of choice!

Ingredients & Substitutes

Please scroll down to the below Recipe card for full measurements

Note: Your Asian grocery store will carry most of the Asian specific ingredients.

Fresh Wheat Noodles: ideally the thin kind. Thick ones will work too. Or substitute with dried wheat noodles, spaghetti, or ramen and prepare according to package directions.
Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Garlic cloves
Fresh Green Onions
Water: to dilute the sauce mixture
Sesame Seeds: optional garnish

Soy Sauce Mixture

Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
Dark soy sauce: this is thicker and darker than regular soy sauce. But if you don’t have this, substitute with regular soy sauce.
Honey: to balance the salty flavors.
Sesame oil: for that nutty flavor!
Chicken stock powder: recommended for depth of flavor!

Expert Tips

Source fresh and vibrant green onions since this is the main ingredient!
Use a sharp knife with a tip when julienning the green onions.
Don't overcook the noodles and taste them as you cook them.
Rinse the noodles off with cold running water to stop the cooking process.
Allow the onions to infuse the oil for maximum flavor!
Allow some of the sauce to evaporate in the pan so the noodles aren't too saucy.

Instructions

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

Julienne Green Onions & Make Sauce

Slice green onions into 2 inch long pieces and slice each segment into very thin strips by dragging the tip of your knife along the onion from top to bottom.

in a small bowl combine sauce ingredients

In a small bowl, combine regular soy sauce, dark soy sauce, sesame oil, honey and chicken bouillon powder (or chicken stock powder). Set aside.

Boil & Strain Noodles

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.

strain and rinse noodles with cold water

Strain noodles. Rinse off with cold water.

Cook Scallions & Add Remaining Ingredients

cook scallions and garlic in vegetable oil for 2 minutes

In a large pan over medium heat, add vegetable oil, scallions, garlic and fry until softened, about 2 minutes. Allowing the green onions to infuse the oil.

add noodles, water and sauce and toss until some of the sauce has evaporated

Add in the cooked noodles followed by water and mix. Pour in Sauce. Toss noodles until well coated and some of the sauce has evaporated. Remove off heat and enjoy!

Storage

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Freezer friendly? I don't recommend freezing these noodles or they will turn mushy after reheating.

Pairing Suggestions

Scallion oil noodles serve well with:

starters like egg rolls, egg drop soup,
cooked vegetables like bok choy, spicy garlic bok choy, or choy sum
protein dishes like Cashew Chicken, Honey Walnut Shrimp, Gochujang Chicken, Chinese Braised Tofu, Chinese Silken Tofu and more!

FAQ

Can I make scallion oil noodles in advance?

This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat. Note: as time progresses, the noodles will become soggy.

Topping ideas for scallion oil noodles?

Some great topping ideas for scallion oil noodles can include: leafy greens like cooked bok choy, yu choy sum or gai-lan, fried or scrambled eggs, or cooked ground meat or tofu.

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