Name: Scallion Oil Noodles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 bunch green onion (about 2.5 oz per bunch); ½ cup neutral oil (such as avocado oil); 6 tablespoons premium soy sauce; 3 tablespoons dark soy sauce; 2 tablespoons granulated sugar; 1 pound thin wheat noodles (about 4 oz or 115g per serving)

Jump to Recipe· 4.2 from 11 reviews

I absolutely love sharing this Scallion Oil Noodles Recipe with friends because it captures such a perfect balance of simple ingredients and incredible flavor. For me, it’s comfort food at its finest: tender, bouncy wheat noodles coated in a rich, fragrant scallion oil that’s both savory and slightly sweet. What’s amazing is that it only takes a few fresh ingredients and just about 25 minutes to pull together, making it my go-to for a quick yet deeply satisfying meal.

Why You’ll Love This Scallion Oil Noodles Recipe

I have to say, what truly sets this dish apart for me is the flavor profile. The scallion oil, made by gently frying green onions in warm oil until golden and fragrant, gives the noodles a luscious aroma and a silky texture that feels indulgent but isn’t heavy. The subtle sweetness from the sugar combined with the depth of both regular and dark soy sauce creates a beautifully balanced sauce that coats each strand effortlessly. Every bite feels like a little celebration of simple but bold flavors.

Aside from tasting delicious, this Scallion Oil Noodles Recipe is incredibly easy to whip up. I love how the preparation is straightforward—no complicated techniques or hard-to-find ingredients. It’s perfect when you want something comforting but don’t have hours to spend in the kitchen. I often make it for weeknight dinners, but it’s also fantastic as a comforting side during holiday feasts or casual gatherings. Honestly, once you try this version, you’ll understand why I keep coming back to it.

Ingredients You’ll Need

A small silver pot filled with green vegetables and brown thin strips immersed in clear brown broth, placed on a round cork mat against a white marbled surface. The green vegetables are long and slightly curved, mixed with the thin brown strips that add texture in the liquid. The pot handle extends to the right, showing a shiny metallic surface. The broth covers all ingredients, giving a glossy look to the vegetables and strips. The overall color mix is green, brown, and silver with the pot on a soft brown circle mat contrasting the white marbled background. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity, with ingredients that are basic but essential. Each one plays a unique role in creating that perfect harmony of taste, texture, and color that makes this dish shine.

Green onion (1 bunch): Provides the aromatic base and the signature scallion flavor essential for the oil.
Neutral oil (½ cup): Choose avocado or another light oil to gently fry the scallions without overpowering their flavor.
Premium soy sauce (6 tablespoons): Brings salty umami depth to the sauce.
Dark soy sauce (3 tablespoons): Adds color and a subtly sweet, rich complexity.
Granulated sugar (2 tablespoons): Balances the saltiness with a gentle sweetness.
Thin wheat noodles (1 pound): The perfect textured noodle that holds the sauce beautifully and bounces with every bite.

Directions

Step 1: Prepare the green onions by cutting the green parts into 2-inch pieces and splitting the white parts lengthwise, then slicing them thinly. Make sure the green onions are completely dry before frying to avoid dangerous oil splatter.

Step 2: In a small bowl, combine the premium soy sauce, dark soy sauce, and granulated sugar. Stir this mixture until the sugar dissolves, and set it aside for later.

Step 3: Heat the neutral oil in a saucepan over medium heat until it reaches about 235°F (113°C). You can test it by dipping a wooden chopstick or spoon; see if small, steady bubbles form around it to know it’s ready.

Step 4: Lower the heat to medium-low, then add all the green onion pieces to the hot oil. Stir gently and fry them slowly until golden and fragrant, about 5 minutes. Once done, remove the green onions with a slotted spoon and drain on paper towels to crisp up a bit.

Step 5: Pour the prepared soy sauce and sugar mixture into the scallion oil left in the pan. Bring it to a gentle simmer over medium-low heat and cook for 1 to 2 minutes. This melds the flavors into a rich sauce that will coat the noodles beautifully.

Step 6: While preparing the sauce, bring a large pot of water to a boil. Cook the thin wheat noodles until al dente according to package instructions, usually a few minutes.

Step 7: Drain the noodles but do not rinse them. I find that leaving the starch on helps the sauce cling better and makes the texture more luscious and creamy.

Step 8: Divide the noodles into serving bowls. Top each with about 2 tablespoons of the scallion oil sauce—make sure to stir the sauce well before spooning it out, so the oil and soy mixture is well combined.

Step 9: Garnish generously with the fried golden scallions removed from the oil earlier. Toss everything gently, then serve immediately while the noodles are warm and the aroma is irresistible.

Servings and Timing

This Scallion Oil Noodles Recipe yields 4 generous servings, perfect for a family dinner or to share with friends. The prep time is around 15 minutes, mostly for cutting the scallions and mixing the sauce, and the cooking time is approximately 10 minutes, including frying the scallions and cooking the noodles. Altogether, you can have a delicious bowl of scallion oil noodles ready in about 25 minutes, with no resting or cooling needed—just eat it hot and fresh for the best experience.

How to Serve This Scallion Oil Noodles Recipe

A white round plate filled with a single layer of glossy brown noodles that are slightly tangled, mixed with scattered small green leafy pieces throughout the noodles. On top, there is a small pile of crispy, darker green fried leafy strips adding texture and color contrast. The plate is placed on a white marbled surface with a pepper grinder and sugar jar visible near the top edge, and a small brown bowl containing more crispy green leaves near the bottom left, along with a pair of wooden chopsticks resting on the right side. photo taken with an iphone --ar 4:5 --v 7

When I serve this Scallion Oil Noodles Recipe, I like to pair it with light, refreshing sides like a smashed cucumber salad dressed with garlic and a touch of sesame oil. It balances the richness of the scallion oil noodles perfectly. For something heartier, I sometimes add a bowl of Shanghai-style wonton soup as it complements the noodles beautifully.

Presentation-wise, I always sprinkle some freshly chopped scallions on top for a pop of green and a fresh bite. You can also add a sprinkle of toasted sesame seeds or chili flakes if you enjoy a bit of spice or crunch. Serving the noodles warm is key—the fragrance of the scallion oil shines brightest when the dish hasn’t cooled down.

As for drinks, I love pairing this dish with an icy cold jasmine tea or a crisp, slightly sweet white wine like Riesling. For non-alcoholic options, lightly sparkling water with a slice of lime is refreshing and keeps the palate clean. This recipe is versatile enough for a casual weeknight meal, a laid-back lunch, or even a cozy weekend gathering.

Variations

I enjoy playing around with this recipe to suit different tastes and dietary needs. For a gluten-free option, I swap the wheat noodles with rice noodles or gluten-free wheat pasta, and make sure to use gluten-free soy sauce. The flavor stays just as delicious, and the texture can be surprisingly similar when done right.

If you want to amplify the flavor, I sometimes add a splash of toasted sesame oil to the sauce right before serving for a nutty depth. For a vegan version, the original recipe is already vegan-friendly, but I love adding sautéed mushrooms or thinly sliced bok choy for more body and variety.

For a twist, you could also turn this into a cold noodle salad by chilling the noodles after cooking and tossing them with scallion oil and a little rice vinegar for brightness. Alternatively, frying the noodles in a hot pan after tossing them with the scallion oil creates a crispy, slightly caramelized texture that’s addictive. The recipe is wonderful this way if you’re craving more texture contrast.

Storage and Reheating

Storing Leftovers

I recommend storing leftover scallion oil noodles in an airtight container in the refrigerator. It will keep well for up to 2 days. Because the noodles absorb the sauce over time, they may become a little drier, so I suggest adding a splash of oil or soy sauce when reheating.

Freezing

Generally, I don’t freeze this dish because the texture of the noodles can suffer and become mushy upon thawing. However, if you want to freeze the components separately, you can freeze cooked plain noodles in a single layer in a freezer bag for up to a month and reheat them fresh with the scallion oil sauce prepared separately.

Reheating

To reheat the noodles, I prefer using a wok or skillet over medium heat. Add a little oil or water and gently toss the noodles until warmed through. Microwaving works too but can sometimes make the noodles dry out, so I recommend covering the bowl with a damp paper towel to retain moisture. Avoid overheating as that can toughen the noodles and dull the fragrant scallion oil.

FAQs

Can I use other types of noodles for this recipe?

Absolutely! While thin wheat noodles work best for texture and sauce absorption, you can substitute with spaghetti, ramen, or even rice noodles. Just adjust cooking times accordingly to keep noodles al dente.

What kind of oil is best for making scallion oil?

I prefer neutral oils with high smoke points like avocado or canola oil so the scallions fry gently without burning. You can experiment with peanut oil for a slight nutty flavor, but avoid olive oil as it can overpower the taste.

Is it necessary to keep the noodles un-rinsed after cooking?

Yes, I highly recommend not rinsing the noodles because the leftover starch helps the scallion oil sauce stick better, giving the dish a creamier mouthfeel. Rinsing tends to cool the noodles and dilute the flavor.

Can I prepare the scallion oil in advance?

You can make the scallion oil sauce a day ahead and store it in the refrigerator. Warm it gently before tossing with freshly cooked noodles, but I find the flavor is always best when the frying of scallions is freshly done.

How spicy is this dish? Can I add heat?

The classic recipe is mild, focusing on umami and sweetness, but adding chili flakes or a splash of chili oil during the sauce step is a fantastic way to introduce some heat while keeping the character of the dish intact.

Conclusion

I truly hope you give this Scallion Oil Noodles Recipe a try because it’s one of those dishes that feels like a warm hug on a plate. It’s easy, quick, and packed full of flavor from ingredients you can find at any market. Whether you serve it as a main dish or alongside your favorite sides, it’s a versatile recipe that never fails to delight me and everyone I share it with. Enjoy every fragrant, silky bite!