Originally published on Jan 3, 2011, updated with new photos.
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.
Other Recipes You Might Like
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.
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!
How Many Calories Per Serving?
This recipe is only 380 calories per serving.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Taiwanese Scallion Oil Noodles Recipe (葱油拌面)
Scallion Oil Noodles - 3-ingredient noodles with aromatic scallion oil. So easy, delicious and takes only 15 mins.;
Ingredients
- 3 tablespoons cooking oil
- 2 stalks scallion, cut into small rounds
- 8 oz fresh noodles
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce, or to taste
Directions
- 1
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.
- 2
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.
- 3
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.
Recipe Notes
I used Taiwanese fresh noodles. 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.
Phyllis
Yummy! Simple and easy to make. I used Spaghetti instead of Chinese noodle and it tasted great as well. Sprinkled a little Sichuan chilli flakes for the extra kick.
Jim Walker
One of my favorites. Love the smell and taste the burned scallion adds. When we are trying to reduce our calorie intake we substitute cabbage for the pasta and it is delicious. Also double or triple down on the scallions.
Sev
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.
Rasa Malaysia
Great that you love my scallion oil noodles!
Patricia
Hi Bee
Thanks for this and many other great recipes. I am a big fan of Rasa Malaysia!
Rasa Malaysia
Hi Patricia, thanks!
Anna
In college, I would toss in fresh sliced scallions, salt, drizzled sesame oil over spaghetti noodles — it was easy, fresh and flavorful.
Rasa Malaysia
Anna – yes, scallion and oil makes noodles very good. :)
dingster
Mouth watering recipe! I think this dish originates from Shanghai, not TW.
Rasa Malaysia
Dingster…yeah I was wondering as I had the same thing in Shanghai but the Taiwanese restaurants where I am serve it and not the Shanghainese restaurants.
Tony
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.
Rasa Malaysia
Hi Tony, feel free and I am sure it will taste nice. They key is the aromatic scallion oil and I think a little dried red pepper will be awesome!
Evelyn
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.
Manoj Vijayan
Simply great,loved to have it very often.