Scallion oil noodles a.k.a. spring onion noodles only needs a few ingredients and easy to make. Cook more and store the remaining oil in a jar and keep it in the refrigerator. In a busy weeknight, just take 5-10 minutes to cook noodles, then add a couple of spoons of scallion oil, dinner is ready in no time 🙂
Ingredients and Notes
To make this recipe, you'll need: scallion greens, pasta, oil, light soy sauce, dark soy sauce, sugar, chopped scallion and chili sauce of your choice (I use Lao Gan Ma chili crisp). See below for variations.
You'll need:
- 100g dry noodles
- 100g scallion or spring onions
- 60ml light soy sauce
- 80ml cooking oil
- 50ml dark soy sauce
- 30g sugar (~2 tbsp)
- LaoGanMa chili sauce (optional)
- A small handful of finely chopped scallion for garnishing
Notes and Variations
- Noodles: you can use spaghetti, linguine, or fettuccine noodles.
- Scallion: you can use scallions (a.k.a. green onion) or spring onions. This post explains well the difference among them.
- Oil: I used canola oil for this recipe. You can use peanut oil, corn oil depending on what you have on hand.
Step-by-step instructions
Wash and clean scallion, cut out the white part of scallion, keep only green part of scallion. Then cut the green parts into 2-inch long pieces
Take a bowl, mix light soy sauce and dark soy sauce, then add sugar to the mix, stir and mix
Bring a pot of water to a boil, when the water is boiling, add a pinch of salt and few drops of oil (~1tsp). Once the noodles are cooked, drain well.
Heat the wok over low heat, add oil. When the oil is warm, cook scallions slowly till golden brown and crisp. Take cooked scallions out of the oil.
Pour in the mix of light soy sauce, dark soy sauce and sugar, cook till bubbles appear, then remove from the heat
Serve noodles in a plate, add 1-2 spoons of sauce to the noodles, mix well. Taste and add more sauce if needed. Top with finely chopped scallion. Optional: add chili sauce if you prefer.
Serve and Enjoy! You can top the noodles with cooked scallions if prefer.
Storage
Let the remaining scallion oil cool down, seal in a clean jar. Keep it in the refrigerator. Good for a month. Use a clean spoon to take the oil from the jar each time.
Top tip
Use low heat throughout the cooking to avoid burning the scallions. Burnt scallions bring a bitter taste.
Make sure the scallion oil cools down before storing. Do not soak the cooked scallions in the oil during storage.
Related
Scallion Oil Noodles
Ingredients
- 200 g noodles
- 100 g scallion
- 60 ml light soy sauce
- 80 ml cooking oil
- 50 ml dark soy sauce
- 30 g sugar (~2 tbsp)
Instructions
Preparation
- Wash and clean scallion, cut out the white part of scallion, keep only green part of scallion. Then cut the green parts into 2-inch long pieces
- Take a bowl, mix light soy sauce and dark soy sauce, then add sugar to the mix, stir and mix
Instructions
- Heat the wok over low heat, add oil. When the oil is warm, cook scallions slowly till golden brown and crisp. Take cooked scallions out of the oil.
- Pour in the mix of light soy sauce, dark soy sauce and sugar, cook till bubbles appear, then remove from the heat
- Bring a pot of water to a boil, when the water is boiling, add a pinch of salt and few drops of oil (~1tsp). Once the noodles are cooked, drain well.
- Serve noodles in a bowl, add 1-2 spoons of sauce to the noodles, mix well. Add more sauce if needed
- Serve and Enjoy!
Notes
- Let the remaining scallion oil cool down, seal in a clean jar. Keep it in the refrigerator.
- Top the noodles with cooked scallions if prefer.
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