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Taiwanese Scallion Oil Noodles (葱油拌面) http://rasamalaysia.com/taiwanese-scallion-oil-noodles-recipe/
January 03rd, 2011 35 Comments

Taiwanese Scallion Oil Noodles (葱油拌面)

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Taiwanese Scallion Oil Noodles Recipe (葱油拌面)

Serves 1

Ingredients:

3 tablespoons oil
2 stalks scallion, cut into small rounds
8 oz fresh noodles
1 tablespoon oyster sauce
1 teaspoon soy sauce or to taste

Method:

Heat up a wok with the cooking oil until it begins to smoke. Add the scallion and stir continuously with the spatula until the scallion is aromatic and becomes moderately burned. (This process will release the full fragrance of the scallion and infuses the scallion oil with the intense aroma.) Set aside the scallion oil.

Heat up a pot of water until it boils. Cook the fresh noodles al dente. The noodles should be cooked through but still somewhat firm and springy. Drain the noodles and transfer into a serving bowl.

Add the scallion oil, oyster sauce, and soy sauce into the noodles. Using a pair of chopsticks, toss the noodles to blend well with the scallion oil and seasoning sauces. Serve immediately.

Cook’s Notes:

I used Taiwanese fresh noodles (as pictured above). It’s labeled as Fresh Shanghai Noodles or Fresh Noodles. In Chinese, it’s called “阳春面.”
If you’re health-conscious, use less oil (2 – 2 1/2 tablespoons). The noodle tastes the best with 3 tablespoons scallion oil.

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35 comments... read them below or add one

  1. Lilian says:

    Yum, I like Taiwanese food too. This scallion oil noodle is a must-order item at Taiwanese restaurants.

  2. simple noodles like this is hard to find – I mean the good ones. I agree… hot soy bean milk is good in cold weather :)

  3. 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.

  4. Happy New Year!

    This is a simple but nice recipe!

  5. lena says:

    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!

  6. Calvin says:

    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….

  7. 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.

  8. I just harvested the first batch of home grown spring onion. Next round, I’ll try your recipe.

  9. 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.

  10. wgfoodie says:

    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).

  11. steve says:

    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.

  12. Love the idea of the 15 mins!! Love noodles and this will be perfect for lazy evenings ;)

  13. Billy says:

    Yum, looks simple and delicious! I would love to see more Taiwanese recipes! ^_^

  14. Teri Y says:

    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.

  15. lena says:

    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!

  16. Vivienne says:

    I love this dish…my parents make this often for breakfast when I was growing up hehe.

  17. 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.

  18. It’s so easy to make and delicious, Louann, you have to try it out!

  19. 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!

  20. Tori says:

    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.

  21. Rory says:

    I am always searching for recipes that remind me of night markets – warm oily noodles

  22. Julian says:

    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

  23. Jessica says:

    What kind of cooking oil would you use? I have olive oil and sesame at home, which would be best?

  24. Nicole says:

    OHMYGOSH!!!! how is this so simple yet so amazing???? I added wood ear mushrooms to mine. Thanks so much for this amazing recipe. Made me feel less homesick. :)

  25. Manoj Vijayan says:

    Simply great,loved to have it very often.

  26. Evelyn says:

    This dish reminds me of an Italian peasant dish called aglio e olio. My mother made it often.
    Made with noodles, garlic scented oil ans sprinled with parsley.

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