Simple and Delicious Green Onion Noodles

Simple and Delicious Green Onion Noodles

This scallion oil noodle recipe is a simple yet bold dish made with crispy golden scallions, a sweet-savory soy sauce, and perfectly chewy noodles. It's full of comfort and flavor in every bite.

Course Breakfast

Cuisine Chinese

Prep Time 10

Cook Time 15

Servings

Calories 769kcal

Ingredients

Main Ingredients

200 g thin noodles / alkaline noodles
150 g scallions about 1 bunch, white and green parts separated; reserve a small handful of chopped scallions for garnish.

Sauce Ingredients

45 ml light soy sauce 3 tsp
30 ml dark soy sauce 2 tsp
15 ml oyster sauce 1 tsp
20 g white sugar 1.5 tsp
Note: This amount of sugar gives a distinctly Shanghai-style sweetness. You can reduce to 1 tsp if preferred.

Other

80 –100ml cooking oil enough to cover scallions; canola or corn oil recommended
A pinch white sesame seeds for garnish, optional

Instructions

Step 1: Prep Ingredients

Prepare the scallions: Rinse scallions thoroughly and dry completely. Trim the roots. Cut scallion whites and greens into 5cm sections and separate.
Mix the sauce: In a small bowl, combine 45ml light soy sauce, 30ml dark soy sauce, 15ml oyster sauce, and 20g white sugar. Stir until sugar dissolves. Set aside.

Step 2: Fry the Scallions (Key Step)

Fry scallion whites in cold oil: Add 80–100ml oil to a pan. Place scallion whites into the cold oil. Heat over lowest heat and gently stir with chopsticks. Fry until deep golden, edges curl, and texture is crisp (8–10 minutes). Remove and drain.
Fry scallion greens: With the same oil on low heat, fry scallion greens until they turn deep brown and become fully crisp (5–7 minutes). Drain and mix with scallion whites.

Step 3: Cook the Sauce

Pour the pre-mixed sauce into the hot oil. Stir quickly with a spatula. Simmer until it bubbles and thickens slightly (about 1 minute). Turn off the heat immediately to avoid burning the sugar.

Step 4: Cook and Toss the Noodles

Cook the noodles: Boil water in a new pot. Cook noodles until 90% done—about 1 minute less than package instructions. Drain and rinse under cool boiled water for 10 seconds. Drain well.
Toss the noodles: Add 2–3 tbsp scallion oil sauce to the noodles. Toss until every strand is coated. Add crispy scallions, sprinkle with sesame seeds and freshly chopped scallions, toss well. Serve warm.

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