I really enjoy making these scallion oil noodles when I want something quick, comforting, and full of flavor. I toss chewy wheat noodles in a fragrant oil infused with scallions and a savory sauce made from soy sauce, dark soy sauce, sugar, and chicken bouillon. I love how such simple ingredients come together into a dish that always feels satisfying and better than takeout.
Why You’ll Love This Recipe
I like this recipe because it is incredibly fast and easy, taking only about 15 minutes from start to finish. I appreciate that it uses minimal pantry ingredients while still delivering deep, aromatic flavor. I also find it very flexible, since I can enjoy it as a side dish or turn it into a simple meal. It is one of those recipes I rely on when I want something reliable, comforting, and family-friendly.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
7 oz dry knife-cut wheat noodles
6 scallions (green onions)
¼ cup neutral cooking oil (such as vegetable, canola, or avocado oil)
2 tablespoons regular soy sauce
1 tablespoon dark soy sauce
1 tablespoon white granulated sugar
¼ teaspoon chicken bouillon powder
Directions
I begin by washing the scallions and patting them completely dry. I slice them lengthwise and then cut them into about 2-inch pieces.
I mix the soy sauce, dark soy sauce, sugar, and chicken bouillon powder in a small bowl and set it aside.
I bring a pot of water to a boil and cook the noodles until al dente, usually one minute less than the package instructions. I drain them well and set them aside.
I heat the oil in a pan over medium-low heat, then add the scallions. I cook them gently, stirring occasionally, until they turn golden and release their aroma.
I pour the prepared sauce into the pan with the scallions and stir everything together. I add the cooked noodles and toss until they are evenly coated. Once combined, I remove the pan from the heat and serve immediately.
Servings And Timing
I usually make this recipe to serve 4 people.
Preparation time is about 5 minutes, cooking time is around 10 minutes, and the total time is approximately 15 minutes.
Variations
I sometimes top the noodles with a fried egg when I want a more filling meal. I also like adding cooked vegetables such as bok choy, mushrooms, or green beans for extra texture. When I want some heat, I stir in chili oil or red pepper flakes. If I do not have knife-cut noodles, I use spaghetti, linguine, or udon as substitutes.
Storage/Reheating
I store leftover scallion oil noodles in an airtight container in the refrigerator for up to 4 days. I reheat them in the microwave or on the stovetop until warmed through. I do not recommend freezing them, as the noodle texture changes too much.
FAQs
Can I Make Scallion Oil Noodles Ahead Of Time?
I make them up to 4 days in advance and keep them refrigerated, then reheat when ready to eat.
What Noodles Can I Use If I Do Not Have Knife-Cut Noodles?
I use white wheat noodles, udon, spaghetti, or linguine when knife-cut noodles are not available.
How Do I Keep The Scallions From Burning?
I cook them over medium-low heat and avoid cutting them too thin so they gently infuse the oil instead of burning.
Can I Make This Dish Spicy?
I add chili oil or red pepper flakes to the sauce when I want a spicy version.
Is This Recipe Good As A Main Dish?
I enjoy it both as a side dish and as a light main meal, especially when I add an egg or vegetables.
Conclusion
I love how these scallion oil noodles prove that simple ingredients can create incredible flavor. I keep this recipe in my regular rotation because it is quick, comforting, and endlessly adaptable. Whenever I want an easy noodle dish that never disappoints, this is the one I turn to.
Scallion Oil Noodles are a quick and flavorful Chinese-inspired dish made by tossing chewy noodles in aromatic scallion-infused oil and a savory soy sauce blend. Simple pantry ingredients transform into a satisfying and comforting meal in just 15 minutes.
Ingredients
7 oz dry knife-cut wheat noodles
6 scallions (green onions), sliced into 2-inch pieces
¼ cup neutral cooking oil (vegetable, canola, or avocado oil)
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon white granulated sugar
¼ teaspoon chicken bouillon powder
Instructions
Wash and dry scallions. Slice lengthwise, then into 2-inch segments.
In a small bowl, mix soy sauce, dark soy sauce, sugar, and chicken bouillon powder. Set aside.
Bring a pot of water to a boil. Cook noodles until al dente, about 1 minute less than package instructions. Drain and set aside.
Heat oil in a pan over medium-low heat. Add scallions and cook gently, stirring occasionally, until golden and fragrant.
Pour the sauce mixture into the pan with scallions. Stir to combine.
Add the cooked noodles and toss until evenly coated with the sauce and scallion oil.
Remove from heat and serve immediately.
Notes
Top with a fried egg for a more filling meal.
Add cooked vegetables like bok choy, mushrooms, or green beans for variety.
Spice it up with chili oil or red pepper flakes.
Substitute noodles with spaghetti, linguine, or udon if needed.
