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.

5 from 4 votes

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Course: Main Course

Cuisine: asian, fusion

Diet: Vegan, Vegetarian

Prep Time: 5

Cook Time: 15

Servings:

Calories: 631kcal

Author: Lei

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

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)

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.