A comforting bowl of noodles tossed in fragrant scallion oil and savory soy sauce—a simple yet incredibly flavorful dish that comes together in minutes.

Why You’ll Love This Recipe

This dish delivers big flavor with minimal effort. The combination of crispy scallions, aromatic oil, and a rich soy-sugar sauce clings beautifully to the noodles, offering a satisfying and comforting meal that feels gourmet without complex techniques.

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

1 bunch green onion (about 2.5 oz per bunch)
½ cup neutral oil (avocado oil works well)
6 tablespoons premium soy sauce
3 tablespoons dark soy sauce
2 tablespoons granulated sugar
1 pound thin wheat noodles (about 4 oz or 115 g per serving)

Directions

Prepare scallions: Cut the green parts into 2-inch pieces, and slice the white parts into thin strips. Discard the roots. Ensure scallions are well-dried to avoid oil splatter.
Mix sauce: Combine premium soy sauce, dark soy sauce, and sugar in a bowl; stir and set aside.
Heat oil: In a saucepan, heat oil to around 235 °F (113 °C). To test, dip a wooden chopstick—if small bubbles stream consistently, it’s ready.
Fry scallions: Reduce heat to medium‑low, add all scallion pieces, and gently fry until golden (about 5 minutes). Remove and drain on paper towels.
Finish sauce: Pour the soy-sugar mixture into the scallion oil. Bring to a gentle simmer over medium‑low for 1–2 minutes.
Cook noodles: Boil noodles until al dente (time per package), then portion into bowls.
Assemble bowls: Spoon about 2 Tbsp of sauce per serving over noodles (stir before scooping to mix oil and soy evenly).
Garnish and serve: Top with crispy scallions and toss thoroughly. Serve hot.

Servings and timing

Servings: 4 (about 4 oz noodles each)
Prep time: 5–7 minutes
Cook time: 15 minutes
Total time: ~22 minutes

Variations

Spicy kick: Add a pinch of chili flakes or drizzle with chili oil when mixing the sauce.
Garlicky depth: Stir in 1–2 minced garlic cloves to the soy-sugar mixture for added aroma.
Noodle swap: Use ramen, udon, or soba noodles—update cooking time per package instructions.
Herb enhancement: Garnish with toasted sesame seeds or chopped cilantro for an extra layer of flavor.

Storage/reheating

Storage: Keep sauce and leftovers separated—store scallion oil sauce at room temperature for up to 2 days. Store cooked noodles in the fridge, sealed, for up to 2 days.
Reheating: Rewarm noodles by briefly dipping them in hot water or tossing in a warm pan with a drizzle of oil until heated through, then mix with sauce.

FAQs

1. Can I use leftover scallion oil from another recipe?

Yes—just reheat it gently and mix with fresh sauce before tossing with noodles.

2. Is dark soy sauce necessary?

Dark soy adds color and a richer flavor; you can omit it, though the sauce will be lighter.

3. Can I make this gluten-free?

Use gluten-free or tamari soy sauce and swap in rice noodles or gluten-free pasta.

4. Should I rinse the noodles?

No—it’s better not to rinse. The starch helps the sauce adhere and gives a creamy texture.

5. Why is the oil temperature important?

At around 235 °F, the scallions crisp slowly without burning, infusing the oil with their flavor.

6. Can I prep the sauce ahead?

Yes—the oil sauce can be made up to 2 days in advance. Reheat gently before serving.

7. What noodles work best?

Thin wheat noodles give a classic texture, but feel free to use your favorite noodle type.

8. How do I get the scallions crispy?

Pat them completely dry and fry over medium‑low heat so they crisp slowly and evenly.

9. Can I add veggies or protein?

Yes—toss in bok choy, spinach, or shredded chicken after cooking noodles and before adding sauce.

10. Is this dish spicy?

No, but you can easily add heat with chili oil or flakes.

Conclusion

Scallion Oil Noodles are a quick, flavorful meal that feels both comforting and gourmet. With simple ingredients, easy steps, and room for customization, it’s an ideal dish for busy weeknights or when you crave something satisfying in no time. Enjoy!