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.

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.

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.

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. 

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

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

  

1x2x3x

• ▢ 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

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