Easy Scallion Oil Noodles (葱油拌面)
Make classic Scallion Oil Noodles (葱油拌面) at home using just a few simple pantry ingredients! This quick and flavorful noodle recipe features fresh noodles tossed in a rich, aromatic scallion oil made with avocado oil. Crispy shallots, golden scallions, and a savory soy-based sauce bring bold flavor in just 25 minutes. Top it off with a fried egg and sesame seeds for the perfect comfort dish, great for lunch or dinner.
Equipment
- 1 wok
- 1 sauce pan
Ingredients
For the noodles:
- 1 cup avocado oil or other neutral oil like canola or peanut
- 5 oz fresh noodles any kind you like
- 10 –12 scallions cut into 2-inch pieces (separate the white and green parts)
- 1 shallot thinly sliced
- 1 egg
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon brown sugar
For topping:
- 1 scallion finely chopped
- ⅓ teaspoon white sesame seeds
- ⅓ teaspoon black sesame seeds
Instructions
Get Everything Ready
- Start by preparing all your ingredients. Slice the shallots thin (julienne style), and cut the scallions into 2-inch segments—separating the white and green parts.
Make the Scallion Oil
- In a pan, pour in 1 cup of avocado oil (or another neutral oil with a high smoke point). Heat the oil over medium-low heat until it reaches around 230°F (110°C).
- Add the sliced shallots and the white parts of the scallions. Cook for about 5 minutes, stirring occasionally, until they start to soften.
- Next, add the green scallion parts and keep cooking for another 10 minutes, or until everything turns golden brown and crispy.Tip: After 5–6 minutes, keep a close eye—scallions can go from golden to burnt fast.
- Use a metal strainer or slotted spoon to carefully remove the crispy scallions and shallots. Set them aside so they stay crunchy. Save the oil—you’ll need it for the sauce and to fry the egg later.
Cook the Noodles
- Boil 5 oz of fresh noodles according to the package directions. Drain and set them aside.
Make the Sauce
- In a small saucepan, add a few tablespoons of the scallion oil. Stir in: 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tsp oyster sauce, and 1 tsp brown sugar. Mix well until the sugar is completely dissolved and the sauce is smooth.
Toss It All Together
- Put the noodles into the sauce and toss until everything is evenly coated and glossy.
Fry the Egg
- In a clean pan, heat 1 tablespoon of the reserved scallion oil. Crack in one egg and fry it until the white is set but the yolk is still soft and runny.
Plate and Garnish
- Place the noodles in a bowl and top with the fried egg. Add the crispy shallots and scallions, then sprinkle on some black sesame seeds and a bit of freshly chopped scallions.
Video
Notes
- Let the scallion oil cook slowly – Give it time so it builds rich flavor. Don’t rush this step.
- Make it your own – Add chili crisp, garlic, or some veggies for extra flavor.
- Use any noodles you have – Fresh or dried noodles both work well.
- Easy to scale – This recipe is great for 1–2 people, but you can double it for more.
Nutrition
Calories: 650kcal