Scallion Oil Noodles
January 25th, 2015 45 Comments

Scallion Oil Noodles

Scallion Oil Noodles - 3-ingredient noodles with aromatic scallion oil. So easy, delicious and takes only 15 mins |

Scallion Oil Noodles

Scallion Oil Noodles – 3-ingredient noodles with aromatic scallion oil. So easy, delicious and takes only 15 minutes.

Originally published on Jan 3, 2011, updated with new photos.

Scallion Oil Noodles - 3-ingredient noodles with aromatic scallion oil. So easy, delicious and takes only 15 mins |

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 such as salt and pepper chicken.

Scallion Oil Noodles - 3-ingredient noodles with aromatic scallion oil. So easy, delicious and takes only 15 mins |

One of the noodles that I particularly enjoy is 葱油拌面, or noodles tossed with 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.

Scallion Oil Noodles - 3-ingredient noodles with aromatic scallion oil. So easy, delicious and takes only 15 mins |

Recreating the recipe at home is really easy and takes 15 minutes. I love eating scallion oil noodles with braised soy-sauce eggs, and down it with soy bean milk—a nutritious lunch combo especially suited for those who are busy. Enjoy this Taiwanese scallion noodle!

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45 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.

  27. Tony says:

    Apologies to the chef, but I would have to add a bit of crushed dried red pepper to the mix (I live in Thailand). Would have to see if it clashes with or complements the oyster sauce.

  28. dingster says:

    Mouth watering recipe! I think this dish originates from Shanghai, not TW.

  29. Anna says:

    In college, I would toss in fresh sliced scallions, salt, drizzled sesame oil over spaghetti noodles — it was easy, fresh and flavorful.

  30. Patricia says:

    Hi Bee

    Thanks for this and many other great recipes. I am a big fan of Rasa Malaysia!

  31. Sev says:

    Up late tonight and really had a craving for Asian noodles of some type for a midnight, for real, snack. Tried these as I wanted fast and easy, and this was that. Just yummy too, the scallion oil is delicious, the use of flavored oils I’ve learned here, scallion and garlic so far, definitely useful and flavorful. These are indeed quick and tasty, craving satisfied!

    All I had on hand were ramen, but 3 packs world out right, seemed to be not too much for the amount of oil, and tasted fine.

    Great quick noodle recipe.

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