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Scallion Oil Noodles Recipe

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4.2 from 11 reviews

Scallion oil noodles is a classic Shanghainese comfort dish that combines bouncy wheat noodles with a fragrant, shiny brown scallion oil sauce. This simple yet addictive recipe can be made in under 30 minutes and pairs wonderfully with Shanghai style wonton soup or a refreshing smashed cucumber salad.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Scallion Oil Sauce

  • 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

Noodles

  • 1 pound thin wheat noodles (about 4 oz or 115g per serving)

Instructions

  1. Prepare the green onions: Cut the green parts of the scallions into 2-inch pieces, and split and thinly slice the white parts. Discard the roots. Ensure the green onions are well dried before frying to prevent oil splattering.
  2. Make the scallion oil: Combine the premium soy sauce, dark soy sauce, and sugar in a bowl and stir to combine. Set aside. In a saucepan, heat the neutral oil until it reaches about 235°F (113°C), indicated by a steady stream of small bubbles forming around a wooden chopstick or spoon.
  3. Fry green onions: Reduce heat to medium-low and add both the white and green parts of the scallions. Gently stir and fry slowly until golden brown, about 5 minutes. Remove the scallions and drain on paper towels.
  4. Combine sauce and oil: Add the reserved soy sauce and sugar mixture to the scallion oil in the pan. Bring to a gentle simmer over medium-low heat and cook for 1-2 minutes to marry the flavors.
  5. Cook noodles: Bring a large pot of water to a boil and cook the thin wheat noodles until al dente according to package instructions (approximately 3-5 minutes). Do not rinse the noodles after draining to retain their starch and help the sauce adhere better.
  6. Assemble the dish: Divide the noodles among serving bowls. Top each serving with 2 tablespoons of the scallion oil sauce, stirring well to evenly coat the noodles. Garnish with the fried scallions. Serve hot and enjoy immediately.

Notes

  • Use thin wheat noodles for the best texture and authentic taste.
  • Do not rinse the cooked noodles; the residual starch helps the sauce cling and makes the dish creamy.
  • Maintain moderate heat when frying scallions to avoid burning and achieve a golden, fragrant oil.
  • This sauce also pairs well with other noodle types or as a flavorful dressing for vegetables.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://iamstarved.com/scallion-oil-noodles-recipe/