A dish of scallion oil noodles is always delicious and satisfying. This Asian-inspired pasta is bursting with flavors. What’s more, it’s both budget-friendly and vegan.

📝 About This Recipe

Originally from Shanghai, scallion oil noodles, a well-loved Chinese noodle dish, are also called fried spring onion oil noodles.

I use angel hair pasta in this recipe as it perfectly matches the required texture, sparing me a trip to the Chinese grocery store for fresh egg noodles.

This dish is wonderfully uncomplicated and cost-effective. Once I prepare the sauce, it can be stored in the fridge for over a week. All I need to do is boil some pasta and mix it with the sauce, creating a homemade version that’s almost like instant noodles.

🍳 Ingredients

• Soy Sauce: Dark soy sauce is mainly for the coloring, which is less salty than normal soy sauce. If you don’t have it, you can substitute it with normal soy sauce for only half of the amount. The quality of the soy sauce is important for this recipe. I recommend Leekumkee soy sacue.
• Oil: Olive oil is a healthy alternative to traditional peanut oil for most Chinese recipes. Other oils are also acceptable such as Canola Oil, Sunflower Oil or any other vegetable oil.
• Noodles: The original Chinese recipe uses Chinese Yang-Chun noodles, but I found the texture of Angel hair pasta is equally good and they are easier to obtain and store.
• Sugar: I personally don’t like the dish that is too sweet. Adjust the amount of sugar to your liking.

🔪 Instructions

• Frying scallion: In a saucepan over low to medium heat, add olive oil and the white parts of the scallion, and fry until golden brown. Set them aside. then add the green parts and fry till slightly brown. Set them aside.
• Making the sauce: Turn off the heat and mix soy sauce, dark soy sauce, water, and sugar in a small bowl. Pour the mixture into the remaining oil in the saucepan. Cook over low heat until they are bubbling. about 10-20 seconds.
• Cooking the pasta: Boil the pasta in a pot of boiling salted water according to packet instructions until al dente. Remove; strain.
• Mixing and serving: Mix the fried spring onions, sauce and pasta. Serve with the toasted sesame seeds on top. (optional)

🥢 Recipe Notes

• The white part of the scallion takes longer to cook through than the green part. I cook them separately to avoid overcooking.
• The sauce can be refrigerated for over a week, and you can prepare the noodles quickly by boiling them. This recipe is perfect for meal prepping.

🔎 FAQs

Q: What can I add to noodles for more flavor?

A: Chilli flakes
Chinese dark vinegar
Roasted sesame seeds
Lemon juice
Fried eggs

Q: Can I make the sauce in bulk?

A: Yes, you can make the sauce in bulk. It is a handy condiment to have so that you can add as much or as less as you desire. You can also freeze them into portions that make them easy to eat on the go!

Create a satisfying vegan meal with simple and budget-friendly ingredients. These scallion oil noodles are both filling and delicious!

🍜 Other noodle dishes to try:

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