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!
Scallion Oil Noodles
Enjoy a taste of Shanghai with this Scallion Oil Noodles recipe! Made with simple ingredients, it's a delicious, easy and budget-friendly.
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Servings 2
Ingredients
- 5-6 scallion (cut into 10cm lengths then slice. Separate the green and white parts )
- 1/3 cup olive oil (More or less to your liking)
- 4 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon water
- 1 teaspoon sugar (More or less to your liking)
- 120 g Angel hair pasta (more or less for two)
- 2 tablespoon toasted sesame seeds (optional)
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 scallion, sauce and pasta. Serve with the toasted sesame seeds on top. (optional)
Recipe Notes:
- 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.
- Sugar: I personally don’t like the dish that is too sweet. Adjust the amount of sugar to your liking.
- The sauce can store in the fridge for over a week and the noodles can be made quickly by just boiling them. The perfect quick meal for your busy days.
- The white part of scallion takes longer to cook through than the green part. I cook them separately to avoid overcooking.
Nutrition Information:
Calories: 631kcalCarbohydrates: 53gProtein: 15gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gSodium: 2524mgPotassium: 350mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 6mgCalcium: 122mgIron: 4mg
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I’m so glad I found your recipe through Reddit. So simple and SO tasty. I added some red pepper flakes per your suggestion and substituted some sesame oil for part of the olive oil, since I always have a hard time using up sesame oil. It was delicious!
It is great to hear that you enjoyed the dish! 🙂