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.

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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. 

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

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

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

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

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

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scallion oil noodles|chinasichuanfood.com

Other Noodle Recipes

scallion oil noodles|chinasichuanfood.com

Scallion Oil Noodles

Easy Chinese noodles tossed with scallion oil– Scallion oil noodles
4.75 from 4 votes
Print Pin Rate
Course: staple
Cuisine: Sichuan cuisine
Keyword: noodles
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 236kcal
Author: Elaine

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)

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: 236kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Sodium: 1920mg | Potassium: 347mg | Fiber: 3g | Sugar: 5g | Vitamin A: 843IU | Vitamin C: 16mg | Calcium: 77mg | Iron: 3mg
scallion oil noodles|chinasichuanfood.com

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22 Comments

  1. 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.

  2. 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!