Today, with my love, green onions (or scallions), let’s make Scallion Oil Noodles. But let’s make it in two ways: a 10-minute version, and a 40-minute version. Both of them are fantastic, so you can just pick one and try it depending on your preference.
#1 Scallion Oil Noodles (2 servings)
Ingredients:
- 5 green onions
- Handful of cilantro (optional), to garnish
- 4 tbsp neutral oil (such as canola, vegetable oil, etc.)
- 7 oz (200g) Taiwanese knife-cut noodles (or any wheat noodles, spaghetti noodles, etc.)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (optional), for color
- 1/2 tbsp sugar
- Crispy fried eggs (optional), to serve
Instructions:
1. Bring a pot of water to a boil.
2. Thinly slice the green onions. Roughly chop some cilantro (if using).
3. In a separate wok(or pan), add 4 tablespoons of oil, along with the green onions (save some for garnish). Turn on the heat to medium-high heat. Saute for 3 to 4 minutes.
4. While the green onions are cooking, cook the noodles according to the package instructions. Drain the noodles and add them to the pan.
5. Add the soy sauce, oyster sauce, dark soy sauce (if using), and sugar. Increase the heat to high. Toss together until completely coated. Divide into serving plates. Garnish with green onions and cilantro. Optionally, serve with crispy fried eggs. Enjoy!
#2 Scallion Oil Noodles (2 servings)
Ingredients:
- 2-3 bunches of green onions, about 10.5 oz (300g) in total
- 1 large knob of ginger (20g)
- 1/2 large yellow onion
- 5 cups neutral oil (such as canola, vegetable oil, etc.)
- 7 oz (200g) Taiwanese knife-cut noodles (or any wheat noodles, spaghetti noodles, etc.)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (optional), for color
- 1/2 tbsp sugar
- Sliced green onion and/or cilantro, to garnish
- Crispy fried eggs (optional), to serve
Instructions:
PREP VEGETABLES
1. Cut the green onions into 2 inches (5 cm) long. (If the white parts of the green onions are too thick, you can cut them in half or quarters lengthwise.)
2. Thinly slice the ginger. Cut the onion into thin strips. Slice some green onions and cilantro for garnish.
MAKE GREEN ONION OIL
1. To a large wok (or pot), add 5 cups of neutral oil. Heat it over medium heat (or medium-low heat). Once the oil starts to get warm, which is about 50℃ (120℉), add all the vegetables. Simmer for 30 minutes, stirring occasionally.
2. Once the green onions are crispy and golden brown, turn the heat off. Let the residual heat infuse more flavors. (Optionally, you can add 5 tablespoons of chopped garlic for more flavor.)
3. After 5 to 10 minutes, strain out all the solids. (Once the oil has completely cooled down, transfer it to an airtight container and store it in the fridge.)
MAKE SCALLION OIL NOODLES
1. Bring a pot of water to a boil. Cook the noodles according to the package instructions.
2. Place a wok (or pan) over medium-high heat. Add 4 tablespoons of homemade green onion oil. Once the noodles are cooked, transfer the noodles over to the wok.
3. Add the soy sauce, oyster sauce, dark soy sauce (if using), and sugar. Stir-fry and toss until completely coated. Divide into serving plates. Garnish with green onion and cilantro. Optionally, serve with crispy fried eggs. Enjoy!
NOTES:
- If you want, you can use those crispy fried green onions as a garnish, like crispy fried garlic or shallots. Just make sure to drain on some paper towels to remove any excess oil.
- The homemade green onion oil can be stored in the fridge for up to 1 month (or maybe even longer.) Instead of regular oil, feel free to use it. It will upgrade all the dishes you make.
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- Chili Garlic Noodles
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Chinese Scallion Oil Noodles
2
servingsIngredients
- 10-Minute Version:
5 green onions
Handful of cilantro (optional), to garnish
4 tbsp neutral oil (such as canola, vegetable oil, etc.)
7 oz (200g) Taiwanese knife-cut noodles (or any wheat noodles, spaghetti noodles, etc.)
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce (optional), for color
1/2 tbsp sugar
Crispy fried eggs (optional), to serve
- 40-Minute Version:
2-3 bunches of green onions, about 10.5 oz (300g) in total
1 large knob of ginger (20g)
1/2 large yellow onion
5 cups neutral oil (such as canola, vegetable oil, etc.)
7 oz (200g) Taiwanese knife-cut noodles (or any wheat noodles, spaghetti noodles, etc.)
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce (optional), for color
1/2 tbsp sugar
Sliced green onion and/or cilantro, to garnish
Crispy fried eggs (optional), to serve
Directions
- 10-Minute Version:
- Bring a pot of water to a boil.
- Thinly slice the green onions. Roughly chop some cilantro (if using). In a separate wok(or pan), add 4 tablespoons of oil, along with the green onions (save some for garnish). Turn on the heat to medium-high heat. Saute for 3 to 4 minutes.
- While the green onions are cooking, cook the noodles according to the package instructions. Drain the noodles and add them to the pan.
- Add the soy sauce, oyster sauce, dark soy sauce (if using), and sugar. Increase the heat to high. Toss together until completely coated. Divide into serving plates. Garnish with green onions and cilantro. Optionally, serve with crispy fried eggs. Enjoy!
- 40-Minute Version:
- Prep the vegetables: Cut the green onions into 2 inches (5 cm) long. (If the white parts of the green onions are too thick, you can cut them in half or quarters lengthwise.) Thinly slice the ginger. Cut the onion into thin strips. Slice some green onions and cilantro for garnish.
- Make green onion oil: To a large wok (or pot), add 5 cups of neutral oil. Heat it over medium heat (or medium-low heat). Once the oil starts to get warm, which is about 50℃ (120℉), add all the vegetables. Simmer for 30 minutes, stirring occasionally. Once the green onions are crispy and golden brown, turn the heat off. Let the residual heat infuse more flavors. (Optionally, you can add 5 tablespoons of chopped garlic for more flavor.) After 5 to 10 minutes, strain out all the solids. Once the oil has completely cooled down, transfer it to an airtight container and store it in the fridge.
- Bring a pot of water to a boil. Cook the noodles according to the package instructions.
- Place a wok (or pan) over medium-high heat. Add 4 tablespoons of homemade green onion oil. Once the noodles are cooked, transfer the noodles over to the wok. Add the soy sauce, oyster sauce, dark soy sauce (if using), and sugar. Stir-fry and toss until completely coated. Divide into serving plates. Garnish with green onion and cilantro. Optionally, serve with crispy fried eggs. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- The homemade green onion oil can be stored in the fridge for up to 1 month (or maybe even longer.) Instead of regular oil, feel free to use it. It will upgrade all the dishes you make.
1 Comment
Made this today with shin ramen. Exactly to recipe but added 2 packages with Vegs and one packet of point. Amazing