Easy 15-min. Scallion Oil Noodles

Easy 15-min. Scallion Oil Noodles

Chewy noodles tossed in a scallion-infused sauce. This quick and easy scallion oil noodle recipe is made with just 7-ingredients in 15-minutes! A delicious side dish perfect for busy weeknights, families and they're better-than-takeout!

5 from 12 votes

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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.
Add the sauce and mix everything together.
Add noodles and toss in sauce to coat evenly. Remove off 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.

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