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Taiwanese Scallion Oil Noodles (葱油拌面)
January 3rd, 2011Recipes, Chinese Recipes, Recipes, Recipes, Taiwanese Recipes34 Comments
Living in Southern California, in the city of Irvine where lots of Taiwanese expatriates congregate, I’m spoiled by the many great Taiwanese restaurants and eateries. One of my favorite things to eat during the weekend is Taiwanese-style breakfast/brunch where simple fare such as soy bean milk, fried you tiao (Chinese crullers), scallion pancake, and noodles are served. Taiwanese food is humble and homey, but the taste is utterly delicious and satisfying. Now that it’s winter time, nothing beats a serving of warm soy bean milk, some noodles, and other Taiwanese-style appetizers…
One of the noodles that I particularly enjoy is 葱油拌面, or noodles tossed in scallion oil. Using the most basic ingredients of noodles, scallion, oil, this is a delicious dish infused with the mouthwatering aroma and flavor of scallion oil (葱油) and the savory flavor of the seasoning sauces.
Recreating the recipe at home is really easy and takes no more than 20 minutes. I love eating scallion oil noodles with braised soy-sauce eggs, or 滷蛋, and down it with soy bean milk (as pictured above)—a nutritious lunch combo especially suited for those who are busy. Enjoy this Taiwanese scallion noodle and I’ll follow up with the soy-sauce eggs recipe next.
(Click Page 2 for the Taiwanese Scallion Oil Noodles Recipe)
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Yum, I like Taiwanese food too. This scallion oil noodle is a must-order item at Taiwanese restaurants.
I agree totally!
simple noodles like this is hard to find – I mean the good ones. I agree… hot soy bean milk is good in cold weather :)
Yes, it’s very hard to find great scallion noodles because of the simple ingredients. The Taiwanese restaurant near my house does a great job!
This is indeed a simple, flavourful satisfaction. I have just learnt how to make Scallion pancake (葱油饼)from a Beijing chef a few weeks ago. I have to make a note to work that into my blog…so many things to cook, so little time.
Shirley, would love to know the recipe of Scallion Pancake from the Beijing chef. :)
Happy New Year!
This is a simple but nice recipe!
Correct, Scallion Noodle is easy and delicious.
simple and yet looks so delicious.i can’t recall whether have i eaten this type of noodles before, shall look out for a packet of this at the supermarket. By the way, have to tell you that your site is really interesting , love it!
Thanks Lena. Good luck in finding the noodles. They are usually available at Asian stores.
This looks delicious! Do you have any suggestions as to what kinds of noodles would be a good substitute for yangchunmian? Asian noodles (especially fresh ones) can be hard to get where I live….
You can try dried noodles, or dried egg noodles, which is slightly thicker, like the thickness of the fresh noodles pictured above. Good luck! :)
Wow this looks delicious. I just imagine what a great combination it will be to have the noodles and the fragrance from the scalliion oil. will definitely try this out, this weekend even. Thank you for the recipe. I love your site.
I just harvested the first batch of home grown spring onion. Next round, I’ll try your recipe.
i love scallion! and this sound absolutely delicious plus quick to prepare too. i’ll try this one when i get the urge to have noodles without too much works.
Love simple noodle dishes like this one. And agree that scallion oil is the perfect component! We indulged in a similar dish on NYE before the ball dropped (Japanese tradition for a healthy new year).
I made this last night with Yakitori noodles… and it is a phenomenal recipe for something that is so simple.
I am waiting for the soy sauce eggs.
Hi Steve – wow, you are fast. I am glad that you like the noodles. Will post the soy sauce eggs soon, please stay tuned.
Love the idea of the 15 mins!! Love noodles and this will be perfect for lazy evenings ;)
Yum, looks simple and delicious! I would love to see more Taiwanese recipes! ^_^
Awesome, thanks for your support, will cook more Taiwanese dishes.
What great comfort food. My late grandmother always made this for us too. The only difference is that she used fried shallots oil instead of scallion oil. We also generally use the egg noodles (those used in wonton noodles) for this.
hi again, i just want to tell you that i’ve made some fried sweet potatoes from your site and have linked it back to yours. thanks so much..i love that!
I love this dish…my parents make this often for breakfast when I was growing up hehe.
it seems like this couldn’t be any simpler, but i’ve definitely never heard of this exact dish before. something tells me i’d enjoy this.
So simple, there must be a trick here =) I’ll have to try them soon, they sound just delicious.
It’s so easy to make and delicious, Louann, you have to try it out!
I love going to Taiwan, waking up and having breakfast of you tiao and sweet soy milk. Thanks for taking me back home :) Love this recipe!
Actually, youtiao and soy milk are a Shanghai breakfast staple (along with shaobing or sesame flat bread) not Taiwanese. It’s eaten in Taiwan as well as elsewhere in the Asian community but not considered Taiwanese.
I am always searching for recipes that remind me of night markets – warm oily noodles
Excellent idea, love it!
I just made this but I don’t know if it was cooked correctly. I mean it tastes OK to me… it’s just that I wasn’t sure how long to heat the cooking oil and stir the scallions. Any further tips? My scallions ended up a little burned :X
What kind of cooking oil would you use? I have olive oil and sesame at home, which would be best?
Vegetable oil or any oil that is neutral tasting. Don’t use olive oil or sesame oil which has a strong flavor.