Easy Ginger Scallion Noodles

Ginger scallion noodle is a really humble and common dish in Chinese daily cooking.  It belongs to the lo mein series. And the key to the perfect ginger scallion noodles is to boil your own scallion oil at home.

Ginger Scallion Noodles

 How to make scallion oil at home.

Scallion oil (葱油)is a nice and important seasoning for noodle recipes and cold dishes. Usually, we buy chili oil and Sichuan Peppercorn oil with bottles in supermarket. However I also want to try making those seasonings at home. Around 20 years ago, we make all daily condiments and seasoning with the plants in the yard.

During the process of making the scallion oil, the amoral almost fills in the whole kitchen. The best ingredients for this all-purpose seasoning oil are scallions with red stem and onion.The final taste depends on the amount of the scallions and oil. If you want stronger taste, increase the amount of scallions to 1 and half pound.

  • 2 cups vegetable oil peanut oil or corn oil
  • 2 bunches of scallions (around 1 pound)
  • Half of a fresh onion middle size
  • 6~8 whole garlic cloves

Wash the scallions and onion and then cut into small sections around 8 cm long. Drain the waters on the surface.Heat up oil in wok around 30 seconds.When the oil becomes warm, add scallions and onions in. Stir-fry continuously during the process.When the scallions and onions become soft, lower the heat and simmer for around 10 minutes. Toss from time to time to avoid burn.
Do remember to drain the water otherwise the oil might splash during the simmer process. 

Ginger Scallion Noodles

Filter the scallion and onion out and get the pour oil. Set aside to cool down.Keep the oil in class jar with a lid and put into your freezer for further use.

Then we prepare the cooked noodle and ginger sauce.  I use common Chinese chow mein-fired egg noodles. You can use fresh noodles too. However if fresh noodles are used, blend them in pure water so that they will not stick together.

Ginger Scallion Noodles

Mix Well, garnish the spring onion and enjoy!

Ginger Scallion Noodles

Easy Ginger Scallion Noodles

Easy Ginger Scallion Noodles
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Serve: 2

Ginger scallion noodles--Easy Chinese lo mein with scallion oil and ginger sauce.

Ingredients

  • 1/2 pound fresh noodle or 1/4 pound dried egg noodles
  • 1 root ginger, finely chopped
  • 1 teaspoon soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon salt
  • 1 tablespoon chopped spring onion
  • 1 scallion, shredded (you can replace with cucumber or zucchini)
  • For the scallion onion
  • 1 middle size purple onion
  • 1 shallot
  • 2 scallions
  • 8 garlic cloves
  • 2 cups peanut oil

Instructions

  1. Wash the scallions and onion and then cut into small sections around 8 cm long. Drain the waters on the surface.
  2. Heat up oil in wok around 30 seconds. When the oil becomes warm, add scallions and onions in. Stir-fry continuously during the process.
  3. When the scallions and onions become soft, lower the heat and simmer for around 10 minutes. Toss from time to time to avoid burn.
  4. Filter the scallion and onion out and get the pour oil. Set aside to cool down.
  5. Then finely chop the ginger and soak with boiled water. Add 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce and 1 teaspoon salt to make the basic ginger sauce.
  6. Boil the noodles in boiling water for around 5 minutes. Add some scallion shreds at the last minute.
  7. Add ginger sauce and around 1/2 tablespoon scallion oil and mix well.
  8. Sprinkle some chopped spring onion on top and enjoy!

Ginger Scallion Noodles

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Comments

  1. Sputnik says

    I love your recipes! One question: when you use normal oil, do you mean peanut oil by default or do you use another one?
    Thanks a lot for your recipes, especially the spicy sichuan mala hotpot, it reminds me a lot of my years in your lovely country!

    • Elaine Luo says

      Sputnik,
      Thanks for commenting and I am sorry for the puzzle.
      For normal oil, I use peanut oil, corn oil or sometimes sunflower seed oil. I switch between them from time to time. Those are perfect oil for stir-fry recipes since they have high boiling point.
      It is nice to know that you have been to China for years. I love mala hot pot too. I will try to state it clearly in the future.

    • Elaine Luo says

      Thanks Holly,

      I made a large bowl of scallion oil this time and I can get enough of it in future weeks.

  2. Lin wen says

    Hello Elaine

    How are you? Hope you are doing great as always.

    This version of your noodles recipe remind me of Vietnamese thanh tong garlic noodles recipe. Check it out. Btw, your noodles look so yummy.

    Take care

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