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

14 oz fresh thin wheat noodles (or sub with dried wheat noodles and cook according to package directions)
3 tablespoon vegetable oil or any neutral tasting oil
3 cloves garlic minced
1 cup green onions
2 tablespoon water

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 regular soy sauce, dark soy sauce, sesame oil, honey and chicken bouillon powder. Set aside.
In a large pot of water over high heat, bring water to boil. Once boiling, add fresh thin wheat noodles and cook for 30 seconds until al dente or cook according to package instructions. Do not overcook them.
Strain noodles and rinse off with cold water to stop the cooking process.
In a large pan over medium heat, add vegetable oil, scallions, garlic and fry until softened, about 2 minutes.
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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