Scallion Noodles
One of my favorite Taiwanese noodle dishes is scallion oil noodles or scallion noodles (葱油拌面).
What is green scallion oil noodle?
葱油拌面 cong you ban mian are noodles tossed with scallion-infused oil.
Using the most basic ingredients, this is a delicious dish with mouthwatering aroma and flavor of scallion oil, plus the savory taste of the seasoning sauces.
I love the noodles as brunch, together with soy milk and scallion pancake.
Taiwanese recipes are hearty, delicious and satisfying.
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Scallion Oil Noodles Recipe
It’s very easy to make scallion noodles at home. The recipe calls for the following ingredients:
- Fresh noodles or ramen noodles
- Scallions/green onions
- Oyster Sauce
- Soy Sauce
- Cooking oil
How to Make Authentic Taiwanese Scallion Noodles?
Making this recipe at home is really easy and takes less than 15 minutes.
First, cook the noodles, drain and then set aside.
Next, prepare the scallion oil and seasoning sauces. To serve, toss and mix the noodles, oil and sauces together.
Frequently Asked Questions
What Type of Noodles To Use?
If you have an Asian grocery store where you are, buy fresh Taiwanese wheat noodles for this recipe.
You can also use dry noodles such as ramen noodles or lo mein noodles. Prepare the noodles per the package instructions.
Do not overcook the noodles. The noodle strand should have a soft bite to it, but not soggy.
Can I Freeze the Noodles?
I don’t recommend freezing the noodles but you can certainly make the scallion oil in advance.
Just assemble the noodles, add the scallion oil and seasoning sauces before serving.
How Many Calories Per Serving?
This recipe is only 380 calories per serving.
What Dishes To Serve with this Recipe?
Serve this noodle dish with soy-sauce eggs or tea leaf eggs. For a wholesome Taiwanese meal at home, I recommend the following recipes.
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Scallion Oil Noodles
Easy homemade Taiwanese scallion oil noodles with five ingredients. This is an authentic recipe that takes only 15 minutes to make and tastes just like restaurants.
Ingredients
- 3 tablespoons cooking oil
- 2 stalks scallion, roots trimmed and cut into strips
- 8 oz fresh noodles
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
Instructions
- Heat up a wok with the cooking oil until it begins to smoke. Add the scallion strips and stir continuously with the spatula until the scallions are aromatic and becomes moderately burned. (This process will release the full fragrance of the scallions 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 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.
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.
Nutrition Information
Yield
1Serving Size
1 peopleAmount Per Serving Calories 380Total Fat 77gSaturated Fat 20gCholesterol 0mgSodium 5448mgCarbohydrates 147gFiber 5gSugar 4gProtein 25g
Bob
Good one Bee!
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. :)
Carl Melnyk
Way to much of an invitation for cardiac unitx🤡👺, sodium is harmful. Your version is the way my mama in napoli used to cook it for me when i was a little school girl. I’d run home past the ghetto kids knowing these noodles would be all mine soon, mmmmm yummy!! 😛
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!
Carl Melnyk
Yes, goja pepper, paki peppers and hainan purple ginger.
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.