Scallion Oil Noodles (葱油拌面)
User Reviews
5
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Prep Time
2 mins
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Cook Time
13 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
438 kcal
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Course
Main Course
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Cuisine
Chinese
Scallion Oil Noodles (葱油拌面)
Description
Scallion Oil Noodles start by frying thoroughly dried scallions in neutral oil over medium-low heat until the white parts turn golden brown. This infusion extracts the scallions’ aroma and flavor into the oil without burning. Once the scallions are removed, a mixture of light soy sauce, dark soy sauce, and sugar is stirred into the warm oil to dissolve the sugar and meld the flavors, creating a balanced savory and sweet sauce.
The noodles, which may be traditional Chinese wheat noodles or alternatives like soba or spaghetti, are boiled separately until cooked through and then combined with the scallion sauce in a wok or skillet. Tossing coats them so each strand carries the sauce's fragrance and taste. Serving can be individual bowls or shared on a large plate garnished with the fried scallions.
This preparation offers a versatile approach where sauce can be made ahead and stored refrigerated up to a month, though the fried scallions are best consumed within a few days for optimum freshness. Adjusting oil temperature ensures proper bubble formation when adding the sauce, essential for the right flavor extraction. The dish pairs well as a simple main or side showcasing savory-sweet notes from the scallion oil.
Ingredients
- 6 talk scallions aka spring onion, green onion
- ¼ cup neutral cooking oil
- 2 tablespoon soy sauce light
- 2 tablespoon dark soy sauce
- 2 teaspoon sugar
- 12 oz dried noodles see note 1
Instructions
Prepare the scallions
- Wash scallions, then pat dry with paper towels thoroughly. Trim off the ends. Cut them into long sections, then halve each piece lengthways.
Infuse the oil
- Pour oil into a wok/skillet, and add the scallions. Leave to fry over medium-low heat. Once the white part of scallions becomes golden brown, take them out with chopsticks leaving the oil in the wok.
Make the sauce
- Turn off the heat and allow the oil to cool for about a minute. Then, carefully pour in the mixture of light soy sauce, dark soy sauce, and sugar. Mix and let the remaining heat of the oil dissolve the sugar completely (see note 2 & 3).
Cook the noodles
- Bring plenty of water to a full boil. Add noodles and leave to boil until they’re cooked through.
Assemble the dish
- Transfer the drained noodles to the wok. Stir and toss to evenly coat each strand with the sauce.
- Portion out the noodles into 4 serving bowls, or put them on a large plate for sharing. Garnish with the fried scallions.
Notes
- You may substitute Chinese wheat noodles with rice noodles, soba, or Italian spaghetti.
- If the oil isn’t hot enough to bubble when adding soy sauce and sugar, briefly reheat to activate the mixture fully.
- The soy sauce mixture can be prepared in advance and stored refrigerated for up to one month, but fried scallions should be eaten within three days to maintain their texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 438kcal | 22% |
| Carbohydrates | 62g | 21% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Sodium | 2029mg | 85% |
| Potassium | 88mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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