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    Home » Recipes » Chinese noodles

    Scallion Oil Noodles

    Last Modified: October 9, 2022 by Elaine| 22 Comments

    1.0K shares
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    Scallion (green onion) noodle is one of the simplest Chinese noodles, using the very basic ingredients fresh alkaline noodles, scallion, oil, soy sauce and sugar. It is provided by almost every street noodle restaurants in many cities.

    scallion oil noodles|chinasichuanfood.com

    This scallion oil mixed noodle or green onion oil mixed noodles has become one of the most popular dishes for my family in summer along with Sichuan style cold noodles. And I love the simplicity! The key ingredients for this mixed noodles (ban mein 拌面) is the scallion (green onion)oil. If you love this dish after the first trying, I would suggest making a larger batch after your first attempt because that long-time simmered oil is full of the aroma of green onions and so additive in other salad dishes.

    The best noodle for this dish is alkaline noodles made with kansui or alkaline powder. Kansui or alkaline powder causes the noodles to be slightly yellow. We also call this type of noodles yellow alkaline (水面).  The noodle is very similar to ramen, so basically you can use ramen, fresh noodles or egg noodles as a substitute.

    scallion oil noodles|chinasichuanfood.com

    Start with Scallion oil

    Cut the green onions into sections around 5-8 cm long. Add garlic clove into pieces and cut 4 slices of ginger.

    This image has an empty alt attribute; its file name is scallion-oil-noodles-11.jpg

    Add oil in a wok, add garlic, scallion white and ginger along with the oil. Heat over high fire until the white part becomes slightly browned. 

    This image has an empty alt attribute; its file name is scallion-oil-noodles-13.jpg

    Add green onion sections. Simmer until the green onion section becomes crispy and browned. 

    This image has an empty alt attribute; its file name is scallion-oil-noodles-14.jpg

    Remove from heat and then add 1 tablespoon of Sichuan peppercorn. Let the remaining heat from the oil motivating the aroma.  Then cool down. 

    This image has an empty alt attribute; its file name is scallion-oil-noodles-17.jpg

    Cook the noodle and then soak in clean water.  Drain completely and then add 1.5 tablespoons of the scallion oil. Mix well.

    This image has an empty alt attribute; its file name is scallion-oil-noodles-21-1.jpg

    Add the basic sauce in. Mix well.  This is for 2 servings of noodles. 

    This image has an empty alt attribute; its file name is scallion-oil-noodles-20.jpg

    And lastly, top with crispy scallion. Optionally, drop 1 teaspoon of Chili oil. 

    This image has an empty alt attribute; its file name is scallion-oil-noodles-24.jpg

    scallion oil noodles|chinasichuanfood.com

    Other Noodle Recipes

    • Cantonese Soy sauce noodles
    • Chongqing noodles--a super popular Chinese spicy noodle from my hometown
    • Hot and dry noodles--also known as Wuhan noodles
    • Biang Biang noodles-- hot oil noodles from central China
    scallion oil noodles|chinasichuanfood.com

    Scallion Oil Noodles

    Elaine
    Easy Chinese noodles tossed with scallion oil-- Scallion oil noodles
    4.67 from 3 votes
    Print Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course staple
    Cuisine Sichuan cuisine
    Servings 2
    Calories 236 kcal

    Ingredients
      

    • 1.5 cup cooking oil , vegetable oil or lard
    • 14 green onions , skinny scallion, cut into long segments around 5 cm long
    • 2 servings yellow alkaline noodle , or thin ramen noodles

    Mix seasoning sauce (for two servings)

    • 1 tsp. sugar
    • 1 tsp. dark soy sauce , optional for darker color
    • 2 tbsp. light soy sauce
    • 1 tsp. oyster sauce

    Instructions
     

    • Cut the green onions into sections around 5-8 cm long. Add garlic clove into pieces and cut 4 slices of ginger.
    • Add oil in a wok, add garlic, scallion white and ginger along with the oil. Heat over high fire until the white part becomes slightly browned. 
    • Add green onion sections. Simmer until the green onion section becomes crispy and browned. 
    • Remove from heat and then add 1 tablespoon of Sichuan peppercorn. Let the remaining heat from the oil motivating the aroma.  Then cool down. 
    • Cook the noodle and then soak in clean water.  Drain completely and then add 1.5 tablespoons of the scallion oil. Mix well.
    • Add the basic sauce in. Mix well.  This is for 2 servings of noodles.  And lastly, top with crispy scallion. Optionally, drop 1 teaspoon of Chili oil. Serve directly.

    Nutrition

    Calories: 236kcalCarbohydrates: 37gProtein: 8gFat: 7gSaturated Fat: 3gSodium: 1920mgPotassium: 347mgFiber: 3gSugar: 5gVitamin A: 843IUVitamin C: 16mgCalcium: 77mgIron: 3mg
    Keyword noodles
    Tried this recipe?Mention @ChinaSichuanFood
    scallion oil noodles|chinasichuanfood.com

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    Reader Interactions

    Comments

    1. Jelene

      August 26, 2020 at 3:28 am

      Hi , love this recipe. Taste delicious. 2nd try , I pour the oil too quickly to the plastic sieve after cooking. The sieve melted and have wasted all the oil. Will have to be careful with hot oil.

      Reply
      • Elaine

        August 27, 2020 at 8:48 am

        Thanks Jelene for your lovely feedback!!

        Reply
    2. Violet

      October 20, 2021 at 4:37 am

      Finally! An “easy recipe” that *actually* looks easy—and delicious! I can’t wait to try it.

      If I make extra scallion oil, how long would it keep in the refrigerator?

      Thanks!

      Reply
      • Elaine

        October 20, 2021 at 8:22 am

        In clean and air-tight container up for 1 week.

        Reply
    3. pipendrusu

      August 30, 2022 at 6:06 pm

      Hi Elaine! Thanks for the recipe. Why there is not garlic and ginger in lower section? Is this a typo?

      Reply
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