Easy 15-min. Scallion Oil Noodles

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, meal preparation—better-than-takeout.

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Side Dish

Cuisine Chinese

Servings

Calories per serving 198 kcal

Ingredients

7 oz dry knife-cut noodles (aka dry ribbon noodles / knife-sliced noodles), or see Notes below for substitutes
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 or cane sugar
¼ teaspoon chicken bouillon powder

Instructions

Wash the scallions and pat them dry with a paper towel. Slice them down the middle and then chop into 2-inch long pieces. Set aside.
In a small bowl, combine the sauce ingredients as listed above and set aside.
Bring a pot of water to a boil over high heat. Cook the dry noodles until al dente, or according to the package instructions minus 1 minute. Strain well.
Heat vegetable oil in a large pan on medium-low heat. Then add scallions and fry until golden and slightly browned on the edges, stir-frying occasionally.
Next add the sauce and mix everything together.
Add noodles and toss in sauce to coat evenly. Remove from heat and serve.

Notes

Substitutes for Dried Knife-Cut Noodles (aka Knife-Sliced Noodles, Ribbon Noodles, or 'Dao Xiao Mian')

thin or thick dry white wheat noodles (or 'gua mian') or use fettuccine, linguine, or spaghetti. Cook according to package directions.
Alternatively, use 1 lb (16 oz) of fresh wheat noodles or udon and prepare to package instructions.

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!

Suggested Equipment & Products

Nutrition