These scallion oil noodles are packed with bold, savory flavor! They taste like they came from a restaurant, but are really easy to make at home in just 15 minutes with only 6 ingredients.
These scallion oil noodles are one of the simplest dinner recipes I make, but you’d never know it by the taste. The scallion oil infuses the noodles with rich, savory flavor, while the fried scallions add a crisp, caramelized finish. These noodles are positively scrumptious! That’s no surprise, since scallions are the star ingredient. Scallions are one of those delicious aromatics that can absolutely make a dish, as you probably know if you’ve tried my scallion pancakes.
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To whip up these noodles, all you really need to do is briefly fry some scallions in oil, then toss the oil with some cooked noodles and a simple, three ingredient sauce. Dish up the noodles and pile those fried scallions on top. You’ll be amazed at the flavor.
The dish is totally customizable, too. Check out a few of my variations below if you’d like to jazz it up, or come up with a delicious version of your own!
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Dried udon noodles. It’s not really critical that the noodles be udon noodles. In fact, most types of wheat noodles will work just fine. Ramen, lo mein noodles, and even spaghetti can be used in a pinch. Prefer to use fresh noodles? Go for it! You’ll need four servings.
- Scallions. Also known as green onions! Since they’re the star ingredient, make sure you’ve got a really fresh bunch.
- Soy sauce.
- Dark soy sauce. This ingredient is more concentrated and flavorful than regular old soy sauce. It’s available at most Asian markets, and in the international aisle of some grocery stores.
- Brown sugar. We’re using organic brown sugar to keep the dish vegan. Conventional brown sugar is often processed using animal bone char.
- Peanut oil. Another neutral, high-heat oil can be substituted for this if needed. Corn oil, canola oil, and vegetable oil are all fine alternatives.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Start by boiling your noodles according to the package directions. Drain them into a colander when they’re done. You can go ahead with the rest of your prep work while they cook.
Step 2: Cut the scallions. Slice each one in half, lengthwise, then cut the strips into one-inch pieces.
Step 3: Make the sauce. Mix your soy sauce, dark soy sauce, and brown sugar in a small bowl or container.
Step 4: Fry the scallions. Heat your oil in a wok, then add your sliced scallions. Fry them for a few minutes, until they begin to brown, then turn off the heat and remove the scallions from the wok.
Step 5: Dress the noodles. Add your cooked noodles to the wok, along with the soy sauce mixture. Toss everything up to coat the noodles in the sauce.
Step 6: Serve. Transfer your noodles to plates or bowls, then top each one with the fried scallions. Dig in while they’re hot!
Variations
- Extra spicy noodles. Add some heat to your scallion oil noodles by stirring some chili oil, red pepper flakes, sambal oelek, or sriracha into the sauce.
- Garlic scallion oil noodles. Add a clove or two of minced garlic during the last thirty seconds or so, while you’re frying the scallions.
- Sesame scallion noodles. Add a teaspoon or two of toasted sesame oil to the sauce, and top your noodles with some toasted sesame seeds before serving.
- Add veggies. Throw in some stir-fried or roasted veggies like broccoli, carrots, sugar snap peas, or asparagus. You can also add some greens to the noodles while they hot. Spinach works great because it wilts quickly! Or throw in some thawed frozen vegetables like edamame.
Frequently Asked Questions
Yes! Use rice noodles instead of wheat, and substitute gluten-free tamari for the soy sauce. To replace the dark soy sauce, combine two parts tarmai (by volume) with one part organic brown sugar in a small saucepan. Heat it up and simmer until slightly thickened, then measure out one tablespoon for the recipe. Save any extra in an airtight container in the fridge and use it next time you need a gluten-free alternative to dark soy sauce.
This dish is best served immediately, but if you do have leftovers, store them in an airtight container in the fridge for up to three days. The noodles can be reheated in a skillet on the stove, over medium heat, or by placing them in a microwave-safe bowl, covering with a damp paper towel, and zapping in one minute increments, stirring in between.
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Scallion Oil Noodles
These scallion oil noodles are packed with bold, savory flavor! They taste like they came from a restaurant, but are really easy to make at home in just 15 minutes with only 6 ingredients.
Ingredients
- 10 ounces dried udon noodles (Note 1)
- 1 large bunch scallions (Note 2)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon organic brown sugar
- ¼ cup peanut oil
Instructions
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Bring a large pot of water to a boil. Add the noodles and cook them according to the package directions. Drain the noodles into a colander when they’re done.
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While the noodles cook, slice the scallions in half, lengthwise, then cut the halves into approximately one-inch pieces.
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Stir the soy sauce, dark soy sauce, and brown sugar together in a small bowl.
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Add the oil to a wok and place it over medium heat. Give the oil a minute to heat up. Once it starts to shimmer, add the scallions. Fry the scallions for about 5 minutes, stirring occasionally, just until they begin to brown. Turn off the heat, then remove the scallions immediately with a slotted spoon. Transfer them to a plate.
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Add the noodles and soy sauce mixture to the wok. Toss the noodles to coat them in the sauce and oil. You can briefly turn on the heat if the noodles have cooled down too much.
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Divide the noodles into bowls or onto plates, then top them with the fried scallions. Serve.
Notes
- Just about any variety of dried wheat noodles can be substituted. Feel free to use ramen noodles, lo mein noodles, or even spaghetti. Fresh noodles can be substituted, but the weight needed will be different — use four servings worth.
- You’ll want to have about 1 ½ cups of scallions after cutting them in step 2. Six or seven medium scallions should get you there. If your scallions are very small, use two bunches.
Nutrition
Calories: 503kcal | Carbohydrates: 66g | Protein: 17g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 2476mg | Potassium: 73mg | Fiber: 6g | Sugar: 10g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
