Scallion Oil Noodles

There’s something deeply satisfying about a bowl of noodles that needs only a few humble ingredients yet bursts with complex flavors. That’s exactly what scallion oil noodles deliver a comforting, savory dish that comes together in minutes but lingers on your taste buds for hours. With every twirl of those glossy strands coated in fragrant oil and soy, you’ll be transported to the heart of Shanghai’s street food scene.

Behind the Recipe

I still remember the first time I made scallion oil noodles at home. It was a rainy Sunday, and I was craving something simple but soulful. I had scallions, noodles, and a couple of sauces in the pantry. With low expectations, I whipped up this dish and it blew me away. The aroma of the scallions sizzling in oil was enough to make my mouth water. That first bite? Pure magic.

Recipe Origin or Trivia

Scallion oil noodles, also known as Cong You Ban Mian, hail from Shanghai, China. This iconic dish showcases the beauty of minimalism in Chinese cuisine. It’s a staple in many households and often served as a quick comfort food. What makes it special is how the oil, infused with deeply fried scallions, creates a rich and aromatic base that transforms plain noodles into a flavor-packed meal.

Why You’ll Love Scallion Oil Noodles

Let’s break down why this dish might just become your new favorite:

Versatile: Enjoy it as a main or pair it with dumplings or stir-fried veggies.
Budget-Friendly: Just a few pantry staples and scallions that’s it.
Quick and Easy: From start to finish, it takes less than 20 minutes.
Customizable: Add chili oil, a dash of vinegar, or sesame seeds to make it yours.
Crowd-Pleasing: A guaranteed hit for noodle lovers of all ages.
Make-Ahead Friendly: Prepare the scallion oil in advance for even faster meals.
Great for Leftovers: Reheat with a splash of water, and it’s just as good the next day.

Chef’s Pro Tips for Perfect Results

To really nail the flavors and textures, keep these in mind:

• Use fresh scallions they should be firm and vibrant green.
• Let the scallions fry low and slow to extract maximum flavor without burning.
• Use a neutral oil like canola or vegetable oil so the scallion aroma shines.
• Cook the noodles until just tender, not mushy.
• Mix the sauce separately and add it while the noodles are hot to absorb all the flavor.

Kitchen Tools You’ll Need

You won’t need much, just the essentials:

Large skillet or wok: For frying the scallions in oil evenly.
Pot: To cook your noodles.
Strainer: To drain the noodles perfectly.
Tongs or chopsticks: For tossing the noodles in the sauce.
Mixing bowl: To stir the sauce before combining with the noodles.

Ingredients in Scallion Oil Noodles

Every component in this dish plays a specific role in creating that delicious umami hit.

1. Scallions (Green Onions): 6–8, sliced lengthwise. They infuse the oil with rich aroma and become crispy toppings.
2. Noodles: 8 ounces of Chinese wheat noodles or spaghetti. The base of the dish, chewy and satisfying.
3. Soy Sauce: 2 tablespoons. Adds savory depth and classic umami flavor.
4. Dark Soy Sauce: 1 tablespoon. Gives the noodles that deep, caramel color and a hint of sweetness.
5. Sugar: 1 teaspoon. Balances the saltiness and adds a touch of roundness.
6. Neutral Oil: 1/4 cup. Used to fry the scallions and become the star flavor.
7. Sesame Oil (optional): 1 teaspoon. For a nutty finish if desired.

Ingredient Substitutions

Sometimes your pantry needs a little flexibility here’s how to adapt:

Noodles: Use ramen, soba, or even linguine.
Dark Soy Sauce: Substitute with a splash of molasses and extra regular soy sauce.
Sugar: Brown sugar or honey can work in a pinch.
Neutral Oil: Avocado or grapeseed oil are good alternatives.

Ingredient Spotlight

Scallions: These green gems are more than just a garnish. When fried, they release deep, sweet, and slightly nutty aromas that become the soul of the dish.

Dark Soy Sauce: This thicker, more robust version of soy sauce not only brings color but a unique molasses-like undertone that makes the noodles irresistible.

Instructions for Making Scallion Oil Noodles

Let’s dive into the step-by-step magic behind this dish. It’s quick, but every move counts!

1. Preheat Your Equipment:
   Place your skillet or wok over medium heat.
2. Combine Ingredients:
   Slice scallions and mix soy sauce, dark soy sauce, sugar, and sesame oil in a bowl.
3. Prepare Your Cooking Vessel:
   Bring a pot of water to a boil and cook noodles according to package instructions. Drain and set aside.
4. Assemble the Dish:
   In the skillet, heat oil and add scallions. Fry until deeply golden and crispy, about 5–7 minutes. Remove scallions and set aside.
5. Cook to Perfection:
   Pour the hot scallion-infused oil over the sauce mixture to release all the aromatics, then toss in the hot noodles.
6. Finishing Touches:
   Mix everything thoroughly. Top with fried scallions.
7. Serve and Enjoy:
   Serve hot and enjoy every slurp of this comforting noodle dish.

Texture & Flavor Secrets

The beauty of scallion oil noodles lies in their balance. The noodles are springy and slightly chewy, which contrasts beautifully with the crispy fried scallions. The sauce is rich with umami, slightly sweet, and aromatic from the infused oil. Every bite is bold, savory, and layered with texture.

Cooking Tips & Tricks

Some quick wins to make your noodles even better:

• Always use freshly sliced scallions for the best aroma.
• Don’t overcook the noodles al dente gives the best texture.
• Save a little noodle water to adjust sauce consistency if needed.
• You can double the scallion oil and keep it in a jar for later use.

What to Avoid

Avoid these common mistakes to keep things flavorful:

• Overheating the oil it will burn the scallions and taste bitter.
• Using sesame oil for frying it burns easily, use it only for finishing.
• Skipping the sugar you need that balance to round out the soy sauce.

Nutrition Facts

Servings: 2
Calories per serving: 480

Note: These are approximate values.

Preparation Time

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Make-Ahead and Storage Tips

The scallion oil can be made in advance and stored in an airtight jar in the fridge for up to a week. Simply reheat and pour over freshly cooked noodles. Leftover noodles can be stored for 2–3 days and reheated with a splash of water in the microwave or skillet.

How to Serve Scallion Oil Noodles

These noodles are a meal on their own, but they shine even more with sides like steamed bok choy, crispy tofu, or a fried egg on top. For extra spice, drizzle chili oil or sprinkle some red pepper flakes.

Creative Leftover Transformations

Leftover noodles? Here’s how to reinvent them:

• Stir-fry with veggies and tofu for a quick veggie chow mein.
• Toss cold noodles with sesame paste for a cold noodle salad.
• Turn them into a noodle pancake crisped up in a skillet with an egg.

Additional Tips

• For extra umami, add a dash of mushroom soy sauce.
• Want a hit of heat? Stir in some chili crisp before serving.
• Garnish with sesame seeds for a toasty crunch.

Make It a Showstopper

Presentation counts. Use a deep matte bowl to contrast the glossy noodles. Place the crispy scallions right in the center. A drizzle of dark soy around the rim adds restaurant-style flair.

Variations to Try

• Chili Scallion Noodles: Add a spoon of chili oil or crushed chili flakes.
• Garlic-Infused Version: Fry thin garlic slices along with scallions.
• Vegan Sesame Noodles: Add tahini and vinegar for a creamy twist.
• Cold Scallion Noodles: Rinse cooked noodles and serve chilled with the oil.
• Mushroom Scallion Noodles: Add sautéed shiitake mushrooms for umami depth.

FAQ’s

Q1: Can I make scallion oil noodles gluten-free?

Absolutely, just use gluten-free soy sauce and rice noodles.

Q2: How long does the scallion oil last?

Up to 7 days in the fridge in a sealed container.

Q3: Can I use other herbs?

Yes, but nothing beats the flavor of scallions in this dish.

Q4: What kind of noodles work best?

Chinese wheat noodles are traditional, but spaghetti or ramen work too.

Q5: Can I add protein?

Definitely, tofu, a fried egg, or shredded chicken work great.

Q6: Is this dish spicy?

Not by default, but you can easily make it spicy with chili oil.

Q7: Can I double the recipe?

Yes, just scale up the sauce and oil accordingly.

Q8: What type of oil is best?

Neutral oils like vegetable or canola are ideal for infusing.

Q9: Do I have to use dark soy sauce?

It adds color and depth, but if you don’t have it, just use a bit more regular soy sauce.

Q10: Can I skip the sugar?

It’s a small amount, but essential for balance. You can use honey as a backup.

Conclusion

Scallion oil noodles are the perfect mix of quick comfort and deep flavor. Whether you’re cooking for yourself after a long day or whipping up something impressive for guests, this dish delivers every time. Trust me, you’re going to love this one it’s rich, easy, and totally addictive.

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