Name: Easy 10-min. Scallion Oil Noodles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 200 grams wheat noodles ((or sub with egg noodles, or even spaghettini)); 1.5 tbsp avocado oil ((or any neutral tasting oil)); 1/2 tbsp garlic (minced); 1 cup green onions; 2.5 tbsp water; 1.5 tbsp regular soy sauce ((just all-purpose soy sauce. Not light or dark soy sauce)); 1 tbsp dark soy sauce; 2 tbsp honey; 1/2 tbsp sesame oil; 1/2 tsp chicken bouillon powder ((aka chicken bouillon powder))

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Scallion Oil Noodles. Chewy noodles coated in a light soy sauce, infused scallion oil with garlic. Ready in 10 minutes or less!

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.

Easy to Make!

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.

What does it taste like?

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!

Great side dish!

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.

What you’ll need

This recipe for scallion oil noodles requires the following ingredients. ***Please scroll down to the below Recipe card for full measurements***

Wheat noodles: I'm using thick dry noodles made of wheat flour and they are eggless. I find they really absorb the scallion oil sauce well. Many Asian grocery stores use this noodle, and this is what I'm using.
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.

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". Many Asian grocers or online retailers like Amazon will carry this ingredient.
Dark soy sauce: This is thicker and darker in color compared to regular soy sauce. Many Asian grocers or online retailers like Amazon will carry this ingredient.
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. Many Asian grocers or online retailers like Amazon will carry this ingredient.
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. Many grocers or online retailers like Amazon will carry this ingredient.

Optional garnish:

Toasted sesame seeds

How to Make Scallion Oil Noodles

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 3 minutes for dried wheat noodles. Do not overcook them. Drain 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 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!

FAQ

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
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.

How long will this dish last?

Up to 4 days stored in the fridge in an airtight container.

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:

I hope you give my Chinese Scallion Oil Noodles a try and enjoy it!

If you enjoyed my recipe, please leave a star rating and share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!

Christie

*This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Easy 10-min. Scallion Oil Noodles

christieathome

Scallion Oil Noodles. Chewy noodles coated in a light soy sauce, infused scallion oil with garlic. Ready in 10 minutes or less!

5 from 12 votes

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Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Course dinner, lunch, Main Course, Side Dish

Cuisine Chinese

Servings as a side

Calories per serving 561 kcal

Ingredients

200 grams wheat noodles (or sub with egg noodles, or even spaghettini)
1.5 tbsp avocado oil (or any neutral tasting oil)
½ tbsp garlic minced
1 cup green onions
2.5 tbsp water

Sauce:

1.5 tbsp regular soy sauce (just all-purpose soy sauce. Not light or dark soy sauce)
1 tbsp dark soy sauce
2 tbsp honey
½ tbsp sesame oil
½ tsp chicken bouillon powder (aka chicken bouillon powder)

Instructions

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!

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Suggested Equipment & Products

Large Non-Stick Pan

Measuring Set

Cutting Board

Santoku Knife

Steel Colander

Nutrition