20 minutes: Simple Scallion Oil Noodles
These Scallion Oil Noodles slap and your taste buds will thank you.
After a long day of work, the last thing I want to do is wait in line for takeout or spend hours cooking an elaborate meal. That’s why these easy Scallion Oil Noodles are my go-to weeknight dinner.
The minimal ingredients and quick cook time make it a no-brainer for those busy nights, but the authentic taste will have your friends and family impressed.
Leftovers make for a great lunch the next day.
Ingredients 6
4 scallions, julienned
5 tbsp neutral oil
300 g noodles
2 tbsp soy sauce
2 tbsp dark soy sauce
1 tsp sugar
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Method 8
Cut in half to separate white part from green part.
Cut the halves into strips (julienned).
Heat in your pan over low-medium heat, add in white strips of . After 2 minutes of frying, add in the remaining green strips of scallions and continue to fry until scallions are golden brown.
Carefully remove golden scallions and leave remaining in pan.
Cook your according to its instructions.
Drain water from , and add noodles, , , and to the pan.
Toss in the sauce mixture so it coats the noodles.
Add in golden scallions, toss again, and then serve.
Always Hungry Club's tips
Scallion oil noodles are beloved for their simplicity, speed, and aromatic punch. They rely heavily on the fragrance of fried scallions, so make sure you use fresh, vibrant green onions to get the best flavor.
The cooking process is straightforward: gently cook scallions in oil until they’re crisp and golden, then toss them with noodles and a savory sauce.
This dish is naturally adaptable—feel free to add a little chili crisp for heat or a touch of sugar for sweetness.
If you want a more substantial meal, top the noodles with stir-fried vegetables, shredded chicken, or a soft-boiled egg.
They’re best enjoyed immediately, but if you have leftovers, store them in an airtight container in the fridge and reheat gently with an extra splash of oil or soy sauce to loosen the noodles before serving again.
