If you love dishes that come together quickly but deliver big on flavor, the Scallion Oil Noodles Recipe is definitely one to try. This classic Shanghainese comfort food features perfectly cooked thin wheat noodles tossed in a fragrant, glossy scallion-infused oil sauce that’s both simple and addictive. The combination of savory soy sauces, sweet sugar, and golden-fried scallions creates a luscious coating for the noodles, making every bite deeply satisfying. Whether you’re cooking a quick weeknight dinner or wanting a cozy meal with minimal fuss, this recipe never fails to charm with its balance of taste, texture, and aroma.
Ingredients You’ll Need
Nothing fancy here, just straightforward ingredients that pack incredible flavor and texture. Each one contributes something special—from the fresh scallions adding vibrant green color and fragrant notes to the rich soy-based sauce making the noodles shine with umami goodness.
- Green onion (1 bunch): Provides the essential fresh, pungent scallion flavor that defines this dish.
- Neutral oil (½ cup): Use an oil like avocado oil for its mild taste and good frying properties.
- Premium soy sauce (6 tablespoons): Adds depth and saltiness with clean, quality flavor.
- Dark soy sauce (3 tablespoons): Contributes rich color and a hint of sweetness.
- Granulated sugar (2 tablespoons): Balances the salty soy sauces with just the right touch of sweetness.
- Thin wheat noodles (1 pound): Choose noodles that cook al dente and have a springy texture to carry the sauce beautifully.
How to Make Scallion Oil Noodles Recipe
Step 1: Prepare the Green Onions
Start by trimming and slicing your green onions carefully. Cut the green parts into 2-inch lengths and split the white parts lengthwise before slicing them thinly. It’s important that you dry the scallions well after washing to prevent oil splatter during frying. Those little precautions go a long way in making the cooking process safe and smooth.
Step 2: Make the Scallion Oil
Combine your soy sauces and sugar in a bowl and set the mixture aside. Then heat the oil in a saucepan until it’s about 235°F or 113°C—look for a steady stream of tiny bubbles around a wooden chopstick or spoon to test the temperature. Reduce the heat to medium-low, add all the sliced scallions, and fry gently until they turn a beautiful golden brown, about 5 minutes. Remove the scallions with a slotted spoon and drain them on paper towels to keep the oil clear. This step infuses the oil with an incredible fragrance and flavor foundation.
Step 3: Finish the Sauce
To the scallion-infused oil, add the prepared soy and sugar mixture. Warm it over medium-low heat just until it starts to simmer, about 1 to 2 minutes. This brings all the flavors together and slightly thickens the sauce, making it glossy and irresistibly savory.
Step 4: Cook the Noodles and Assemble
Boil a large pot of water and cook your wheat noodles until al dente—this means they should be tender but still have a nice bite. Drain the noodles without rinsing them; leaving the surface starch intact helps the sauce cling better, giving you a creamier texture. Portion the noodles and spoon around 2 tablespoons of the scallion oil sauce over each serving, giving a quick stir to evenly coat every strand of noodle in that golden goodness.
How to Serve Scallion Oil Noodles Recipe
Garnishes
While the dish is delightful on its own, a sprinkle of toasted sesame seeds or a few crispy fried shallots on top can add a welcome crunch and nutty finish. A light drizzle of chili oil is also fantastic if you want to introduce a gentle kick of heat without overpowering the aromatic scallions.
Side Dishes
These noodles pair beautifully with simple Shanghai-style wonton soup, complementing the delicate dumpling flavors with their savory richness. You could also serve them alongside steamed greens or stir-fried vegetables to add freshness and balance to the meal.
Creative Ways to Present
Try serving the noodles in individual bowls garnished with fresh scallion curls and a wedge of lime for an extra burst of brightness. Or toss in some cooked shrimp or sliced grilled chicken to turn this humble comfort dish into a more hearty, protein-packed meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftover scallion oil noodles, store them in an airtight container in the refrigerator for up to 2 days. Because the sauce clings so well, the noodles may absorb some liquid, so a quick stir or splash of warm water before reheating will bring them back to life.
Freezing
While freezing is possible, it’s not ideal as the noodles may become mushy upon thawing. If you want to freeze, keep the sauce and noodles separate. Freeze the sauce in a small container or freezer bag and the cooked noodles in another, then combine after thawing and reheating gently.
Reheating
Reheat leftovers over medium heat in a skillet with a small splash of water or oil to prevent sticking. Gently toss until warmed through. Avoid microwaving directly without adding some moisture, as it can dry out the noodles.
FAQs
What type of noodles work best for the Scallion Oil Noodles Recipe?
Thin wheat noodles are ideal as they have just the right texture and chewiness to absorb the scallion oil sauce. Look for ones labeled as Chinese egg noodles or Shanghai noodles for the most authentic experience.
Can I use other types of oil for frying the scallions?
Yes, you can use neutral oils like vegetable, canola, or peanut oil. Avocado oil is wonderful for its mild flavor and high smoke point, but just avoid strongly flavored oils that might mask the scallions.
Why shouldn’t I rinse the noodles after cooking?
Not rinsing retains some surface starch on the noodles, which acts like a glue helping the sauce stick better. Rinsing removes starch and cools the noodles, which can dilute the sauce and make the dish less cohesive.
Is dark soy sauce necessary?
Dark soy sauce adds a richer color and a slightly sweeter depth to the sauce. While you can substitute with more regular soy sauce, the dish won’t have the same glossy, caramelized appearance or subtle complexity.
Can I add protein or vegetables directly to the noodles?
Absolutely! This dish is wonderfully versatile. Stir in cooked shrimp, sliced pork, tofu, or blanched greens for added texture and nutrition. Just be sure to prepare proteins separately before tossing them with the noodles.
Final Thoughts
This Scallion Oil Noodles Recipe is the kind of simple food that feels like a warm hug after a busy day. It celebrates humble ingredients and elevates them into something incredibly comforting and flavorful. I can’t recommend enough giving this a try—you might just find your new favorite go-to noodle dish that’s as easy to whip up as it is delightful to eat.
Print
Scallion Oil Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
Scallion Oil Noodles is a quick and comforting Shanghainese dish featuring al dente wheat noodles tossed in a fragrant, glossy sauce made from green onions, soy sauce, and sugar fried in aromatic oil. Perfect as a simple main or paired with Shanghai-style wonton soup, this recipe is ready in under 30 minutes and highlights the delicious balance of savory and sweet flavors in a classic Chinese noodle dish.
Ingredients
Scallion Oil
- 1 bunch green onion (about 2.5 oz)
- ½ cup neutral oil (avocado oil recommended)
Sauce
- 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
- Prepare the green onions: Cut the green parts of the green onions into 2-inch pieces. Split the white parts lengthwise and then slice into thin strips. Discard the roots. Ensure the green onions are thoroughly dried to prevent the hot oil from bubbling violently during frying.
- Make the sauce mixture: In a small bowl, combine the premium soy sauce, dark soy sauce, and granulated sugar. Stir until the sugar dissolves and set aside.
- Heat the oil: Pour the neutral oil into a saucepan and heat to around 235°F (113°C). You can test the temperature by dipping a wooden chopstick or spoon; a steady stream of small bubbles indicates the oil is ready.
- Fry the green onions: Reduce heat to medium-low. Add both the white and green parts of the green onions to the hot oil. Stir gently and fry slowly until the onions turn golden, about 5 minutes. Remove the green onions and drain on paper towels.
- Simmer the sauce: Add the prepared soy sauce and sugar mixture to the scallion-infused oil in the saucepan. Bring to a gentle simmer over medium-low heat and cook for 1 to 2 minutes to blend the flavors.
- Cook the noodles: Bring a pot of water to a boil. Cook the thin wheat noodles until al dente according to package instructions, usually around 3 to 5 minutes. Avoid rinsing the noodles to retain starch that makes the dish creamy and helps the sauce cling better.
- Assemble and serve: Divide the cooked noodles into four servings. Top each with 2 tablespoons of the scallion oil sauce, stirring the sauce before serving to mix the oil and soy sauce evenly. Toss to coat noodles thoroughly and enjoy immediately.
Notes
- Dry the green onions completely before frying to prevent dangerous splattering.
- The starch on unrinsed noodles improves sauce adherence and texture.
- You can substitute neutral oil with peanut or vegetable oil but avoid strong-flavored oils.
- Adjust sweetness and saltiness by varying the amount of sugar and soy sauce to taste.
- This recipe pairs beautifully with Shanghai style wonton soup for a classic meal.
