This recipe for Quick & Easy Scallion Oil Noodles features cooked noodles coated with an aromatic and flavorful sauce that is vegetarian and easy to whip up.
What are scallion oil noodles?
This Chinese dish comes from Shanghai and is also known as 葱油拌面 (cong yau ban mian).
Typically, the scallions are cut into thin strips and infused in oil first over medium heat.
Why you'll love this recipe
This recipe for Scallion Oil Noodles is quick and easy to make.
I've taken a shortcut -- no need to finely slice the scallions and fry them in oil first.
Borrowed from the method from making Chinese-style steamed fish, the oil is heated to almost smoking and drizzled over the scallions/green onions.
By doing it this way, the oil is infused with the flavour and aroma from the scallions, and also makes the scallions taste milder (which is great if you have picky eaters who don't like green onions).
It's a great noodle dish to use up lots of scallions, without making green onion pancakes.
By using only 3 tablespoons of oil, the noodles are not too oily or greasy.
Ingredients you'll need
- cooked wheat noodles: cooked separately to al dente and drained. You can use any noodle with any thickness you like; including ramen, udon, pasta such as linguine, spaghetti, angel hair, etc.
- high-smoke point vegetable oil: since the oil will be heated to a high temperature, it's best to use a high smoke-point neutral oil such as avocado, grapeseed, canola or peanut; do not use olive oil for this dish
- scallions: also known as green onions/spring onions; chopped
- dark soy sauce: adds a little colour to the noodles; if you don't have it, you can replace with regular soy sauce
- light soy sauce: adds salty flavor to the noodles
- oyster sauce: is a thick, dark brown sauce made with oysters, salt and sugar which is used commonly in Chinese cuisine
- granulated sugar: or any sweetener, just to balance out the saltiness
- sesame oil: to finish, optional
How to make it
In a bowl, combine together the dark soy sauce, light soy sauce, oyster sauce and granulated sugar. Give it a stir and set aside (Step 1 below).
Place the chopped scallions into a heat-safe bowl.
In a small sauce pot, heat the vegetable oil until almost smoking, about 225F (Step 2 below).
Carefully pour the hot oil over the chopped scallions (it should sizzle) (Step 3 below).
Off the heat, add the soy sauce mixture into the same sauce pot (be careful, it may splatter) and stir to dissolve the sugar.
Pour the soy sauce mixture over the cooked noodles and pour the scallion oil over top (Step 4 below).
Mix together with a pair of tongs, until all the noodles are coated evenly.
Drizzle with a little sesame oil and garnish with sesame seeds if you like.
How to serve
You can serve the Scallion Oil Noodles with anything you like.
Pair with Chinese vegetables, dumplings, ground pork, roasted BBQ pork (char siu), wontons, or tofu.
Try these ideas:
Green Onion Pancakes (Edmonton/Donut-Style)
Chinese Green Onion Pancake Beef Rolls 牛肉捲餅
Chinese Chicken Wings (Instant Pot)
How to store
Store the Scallion Oil Noodles in an airtight container in the refrigerator for up to 1 week.
How to reheat
Add a splash of water to the noodles, cover with a lid and reheat in the microwave until steaming hot.
Expert tips & substitutions
For the noodles:
If the noodles appear dry and are clumping together, add a splash of hot water and toss the noodles with a pair of tongs. They should loosen up.
You really can use any type and thickness of fresh or dry noodles, such as:
- egg noodles
For a gluten-free option, the scallion oil is also great on rice noodles. Note: choose a gluten-free/tamari soy sauce in this case.
For a vegan-friendly version, omit the oyster sauce and use hoisin sauce, or mushroom-based soy sauce with a touch of coconut sugar .
If you're watching your sodium intake, try using a low-sodium soy sauce or tamari soy sauce.
Extra scallion oil:
You can make a larger batch of the scallion oil/spring onion oil, strain out the scallions and keep the oil in a clean, airtight container.
Use the scallion oil as you would chili oil, and drizzle over noodles, rice, pasta, etc.
Other noodle recipes you may like
Be sure to check out these delicious Asian noodle recipes:
Kolo Mee (Dry Sarawak Malaysian Chinese Noodles)
Jjajangmyeon (Korean Noodles in Black Bean Sauce)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Quick & Easy Scallion Oil Noodles
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1 bunch scallions/green onions about 6-8 stalks, chopped
- 3 tablespoon high smoke-point vegetable oil
- 1 lb cooked wheat noodles of your choice
- 1 teaspoon toasted sesame oil
- sesame seeds
- additional scallions/green onions
- In a bowl, combine together the dark soy sauce, light soy sauce, oyster sauce and granulated sugar. Give it a stir and set aside.
- Place the chopped scallions into a heat-safe bowl.
- In a small sauce pot, heat the vegetable oil until almost smoking, about 225°F/107°C.
- Carefully pour the hot oil over the chopped scallions (it should sizzle).
- Off the heat, add the soy sauce mixture into the same sauce pot (be careful, it may splatter) and stir to dissolve the sugar.
- Pour the soy sauce mixture over the cooked noodles and pour the scallion oil over top.
- Mix together with a pair of tongs, until all the noodles are coated evenly.
- Serve immediately.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Kim | Give it Some Thyme
Such an easy and flavorful recipe! Love the crunchy scallions with the noodles too. Yum!
Ben | Havocinthekitchen
Just a bunch of simple ingredients but the result is the flavourful and delicious dish. It looks so good!
David @ Spiced
I wasn't familiar with scallion oil before reading this post - what a great idea! We almost always have a pack of green onions in the fridge. This is a super simple recipe but it sounds really flavorful, too. Thanks for the inspiration!!
I love the thought of cooking these up in the morning then taking them away with me when I go out to do my hillwalking and having them for lunch. I take it they would be OK eaten cold Michelle?
Thanks Neil, yes the noodles can be served warm or cold. Note that if you're using an oil that solidifies at colder temperatures (eg. coconut oil), it may not be as optimal.
Yum! I'm always in the mood for noodles and these look so good with that scallion oil. Can't wait to try!!
Heidi | The Frugal Girls
How delicious!! I've never tried scallion noodles, but I love scallions... AND noodles, so I know this will be amazing! You can't beat how fast it is to make, too - so perfect for those busy weeknights!
This scallion oil noodles really make me hungry. I like the fragrant of oil and it is so easy to make! Yummy!!
Raymund | angsarap.net
One of my favourite noodles, simple yet so good as long as you get the scallion oil right, like your recipe. Love it