• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Index
  • Newest
  • Sichuan
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Index
    • Newest
    • Sichuan
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Pantry

    Easy Ginger Scallion Noodles

    Last Modified: November 12, 2018 by Elaine| 6 Comments

    Jump to Recipe

    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

    🧾Recipe

    Easy Ginger Scallion Noodles

    Elaine
    Ginger scallion noodles--Easy Chinese lo mein with scallion oil and ginger sauce.
    No ratings yet
    Print Recipe
    Prep Time 5 minutes mins
    Cook Time 45 minutes mins
    Total Time 50 minutes mins
    Course staple food
    Cuisine Chinese
    Servings 2
    Calories 692 kcal

    Ingredients
      

    • ½ pound fresh noodle , or ¼ 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

    • 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.
    • Filter the scallion and onion out and get the pour oil. Set aside to cool down.
    • 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.
    • Boil the noodles in boiling water for around 5 minutes. Add some scallion shreds at the last minute.
    • Add ginger sauce and around ½ tablespoon scallion oil and mix well.
    • Sprinkle some chopped spring onion on top and enjoy!

    Nutrition

    Calories: 692kcalCarbohydrates: 95gProtein: 18gFat: 26gSaturated Fat: 5gCholesterol: 95mgSodium: 1530mgPotassium: 469mgFiber: 5gSugar: 5gVitamin A: 150IUVitamin C: 12.4mgCalcium: 88mgIron: 2.7mg
    Keyword noodles, Scallion
    Tried this recipe?Mention @ChinaSichuanFood

    Ginger Scallion Noodles

    Thanks for visiting!

    More Pantry

    • pork floss|chinasichuanfood.com
      Pork Floss - Meat Floss
    • types of Chinese noodles|chinasichuanfood.com
      Types of Chinese Noodles
    • Glutinous rice flour|chinasichuanfood.com
      Glutinous rice flour - Sticky rice flour
    • rock sugar|chinasichuanfood.com
      Rock Sugar- The Most Popular Chinese Dessert Sweetener.

    Reader Interactions

    Comments

    1. Sputnik

      March 15, 2014 at 11:43 am

      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!

      Reply
      • Elaine Luo

        March 15, 2014 at 8:34 pm

        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.

        Reply
    2. Holly | Beyond Kimchee

      March 15, 2014 at 7:58 pm

      I think this will make wonderful side dish to go with any meal. Love the ginger flavor and I can get enough of green onions, so this will be dearly loved by me!

      Reply
      • Elaine Luo

        March 15, 2014 at 8:30 pm

        Thanks Holly,

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

        Reply
    3. Lin wen

      March 17, 2014 at 2:07 pm

      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

      Reply
      • Elaine Luo

        March 17, 2014 at 7:34 pm

        Thanks Lin Win.

        Thanks for the recommendation and lovely comment.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi Welcome

    Hi welcome to my little corner where I sharing authentic and easy to follow Chinese recipes. Don't be limited by the site name. Know me more from About Page.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular

    • scallion pancakes|chinasichuanfood.com
      Scallion Pancakes (Cong You Bing)
    • mapo tofu|chinasichuanfood.com
      Mapo Tofu Recipe- Ma Po Tofu
    • boba pearls |chinasichuanfood.com
      How to Make Boba Pearls at Home -Tapioca Pearls
    • twice cooked pork belly|chinasichuanfood.com
      Twice Cooked Pork--Szechuan Pork Stir Fry
    • red braised pork belly|chinasichuanfood.com
      Red Braised Pork Belly —Hong Shao Rou
    • pork and mushroom stir fry|chinasichuanfood.com
      Pork and Mushroom Stir Fry

    Find Recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 ChinaSichuanFood.com | All Rights Reserved