10-minute Easy Scallion Oil Noodles

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

Prep Time 5

Cook Time 5

Total Time 10

Course Main Course, Side Dish

Cuisine Chinese

Servings

Calories per serving 540 kcal

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!

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