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Scallion Oil Noodles

A simple, aromatic Shanghai-style noodle dish made with scallion-infused oil, soy sauce, and tender noodles — quick, vegan, and full of flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Lunch, Main Course
Cuisine: Asian, Chinese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Scallion Oil
  • 0.5 cup neutral oil vegetable or canola
  • 8-10 scallions cut into 2-inch pieces
  • 2 garlic cloves lightly crushed
  • 1 tsp sugar
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 0.5 tsp chili flakes optional
Noodles
  • 8 oz wheat noodles fresh or dried
  • salt for boiling

Equipment

  • Wok or saucepan
  • Mixing bowl
  • Strainer
  • Chopsticks or tongs

Method
 

  1. Heat neutral oil in a saucepan over medium-low heat.
  2. Add scallions and garlic; fry until golden brown and fragrant, 8–10 minutes.
  3. Strain scallions; reserve the infused oil.
  4. Add sugar, soy sauces, sesame oil, and chili flakes to the oil. Stir gently for 30 seconds and remove from heat.
  5. Cook noodles in salted water, then drain.
  6. Toss noodles with scallion soy mixture until evenly coated.
  7. Top with crispy scallions and serve hot.

Notes

For a spicy version, add chili oil or Sichuan pepper flakes before serving.