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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.
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.
Scallion Oil Noodles Ingredients
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
See the recipe card for full information on ingredients.
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
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.
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.
This recipe is only 380 calories per serving.
What To Serve With This Recipe
Serve this noodle dish with side dishes (such as soy sauce eggs or tea leaf eggs) or main dishes (such as shrimp and broccoli). For a wholesome Taiwanese meal at home, I recommend the following recipes.
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Other Noodle Recipes You Might Like
- Garlic Noodles
- Sesame Noodles
- Sichuan (Szechuan) Cold Noodles
- Dan Dan Noodles
- Crustacean Garlic Noodles and Roasted Crab
Scallion Oil Noodles
Ingredients
- 3 tablespoons cooking oil
- 2 stalks scallion, roots trimmed and cut into strips
- 8 oz (230g) fresh noodles
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
Instructions
- Heat a wok with the cooking oil until it begins to smoke. Add the scallion strips and stir continuously with a spatula until the scallions are aromatic and moderately burned. This process will release the full fragrance of the scallions and infuse the oil with their intense aroma. Set aside the scallion oil.
- Heat a pot of water until it boils. Cook the fresh noodles until al dente; they should be cooked through but still somewhat firm and springy. Drain the noodles and transfer them to a bowl.
- Add the scallion oil, oyster sauce, and soy sauce to the noodles. Using a pair of chopsticks, toss the noodles to blend well with the scallion oil and sauces. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
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.
Great that you love my scallion oil noodles!
Hi Bee
Thanks for this and many other great recipes. I am a big fan of Rasa Malaysia!
Hi Patricia, thanks!
In college, I would toss in fresh sliced scallions, salt, drizzled sesame oil over spaghetti noodles — it was easy, fresh and flavorful.
Anna – yes, scallion and oil makes noodles very good. :)
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!! ?
Mouth watering recipe! I think this dish originates from Shanghai, not TW.
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.
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.
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!
Yes, goja pepper, paki peppers and hainan purple ginger.
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.
Simply great,loved to have it very often.