Scallion Oil Noodles -Quick and Tasty

The combination of the infused scallion oil, soy sauce, and chilli crisps make these simple scallion oil noodles seriously addictive!

Making the scallion oil

The key for making the scallion oil is controlled heat: you don’t want the pan to be overly hot that it completely scorches your scallions (leaving it incredibly bitter); while at the same time, you don’t want it to be overly cold either that the scallions end up becoming soggy and greasy with little of their flavor extracted.

The reason why we cook the whites and the greens separately is through the nature of time it takes for them to wilt. The whites will begin to turn wrinkly and golden brown at around 5-7 mins of simmering, while the greens will only take around 3-5 mins.

If you do this correctly, the fried scallions should taste somewhat sweet with a hint of a bitter/charred aftertaste that goes amazing with the rest of the noodle dish!

The noodles

I’ve had TONS of people request what kind of noodles I was using and where I purchased them!

While any noodle of your choice should suffice for this recipe, my absolute favorite to use are called knife-cut noodles. I’ve also seen it around being called as sliced buckwheat noodles. They’re perfect in picking up all that sauce that we’re going to toss in it because of its ridges and curly structure.

Ingredients

• ~100 g knife-cut noodles
• 3 tbsp oil
• 3 scallions
• 1 garlic clove, minced
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp chilli crisps
• 1 tbsp brown sugar
• 1/8 tsp white pepper
• pinch of salt, to taste

Instructions

1. Separate the white and green parts of the scallions. Shred or julienne the green parts into smaller strips.
2. Heat up the 3 tablespoons of oil in a pan or wok. Add in the chopped white parts and fry on medium-low heat until they turn a deep golden brown, then remove and set aside. Repeat this process with the white parts.
3. In that same pan, fry the minced garlic until golden. Add in the soy sauce, dark soy sauce, chilli crisps, brown sugar, salt, and pepper. Cook the mixture for about 2 mins until the sugars dissolve and the sauce starts to bubble.
4. Pour this mixture over your cooked noodles and mix well.
5. Top with the crispy fried scallions from earlier and serve.

Scallion Oil Noodles

4.0 from 3 votes

Recipe by Ian Course: Main, AppetizersCuisine: asian

The combination of the infused scallion oil, soy sauce, and chili crisps make these simple scallion oil noodles seriously addictive!

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Ingredients

• ~100 g knife-cut noodles

• 3 tbsp oil

• 3 scallions

• 1 garlic clove, minced

• 1 tbsp soy sauce

• 1 tsp dark soy sauce

• 1 tsp chili crisps

• 1 tbsp brown sugar

• 1/8 tsp white pepper

• pinch of salt, to taste

Directions

• Separate the white and green parts of the scallions. Shred or julienne the green parts into smaller strips.
• Heat up the 3 tablespoons of oil in a pan or wok. Add in the chopped white parts and fry on medium-low heat until they turn a deep golden brown, then remove and set aside. Repeat this process with the white parts.
• In that same pan, fry the minced garlic until golden. Add in the soy sauce, dark soy sauce, chilli crisps, brown sugar, salt, and pepper. Cook the mixture for about 2 mins until the sugars dissolve and the sauce starts to bubble.
• Pour this mixture over your cooked noodles and mix well.
• Top with the crispy fried scallions from earlier and serve.

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