Scallion Oil Noodles are one of those dishes when I want a lot of food quickly that tastes
Scallion Oil Noodles are one of those dishes when I want a lot of food quickly that tastes is a easy Chinese recipe that serves 4. 350 calories per serving. Recipe by CJ Eats on YouTube.
Prep: 7 min | Cook: 14 min | Total: 26 min
Cost: $1.80 total, $0.45 per serving
Ingredients
- 4 stalks Scallion Whites (white parts only, separated from greens)
- 4 stalks Scallion Greens (green parts only, separated from whites)
- 0.5 cup Neutral Oil (vegetable or canola oil, high smoke point)
- 2 tablespoons Sauce (your favorite Asian sauce (e.g., soy sauce, sesame oil, chili oil), adjust to taste)
- 8 ounces Noodles (any quick‑cooking wheat noodles, ramen, or egg noodles)
Instructions
Separate Scallion Parts
Trim the root ends and separate the white stalks from the green tops of the scallions.
Time: PT2M
Julienne Scallions
Julienne both the whites and greens into 3‑inch strips.
Time: PT3M
Heat Oil
Add 1/2 cup neutral oil to the frying pan and heat over medium‑high until it shimmers.
Time: PT2M
Temperature: 250°F
Fry Scallion Whites
Add the julienned scallion whites and fry for 2‑3 minutes until fragrant.
Time: PT3M
Add Scallion Greens
Reduce the heat slightly, then add the green strips and fry until golden and crisp, about 1 minute.
Time: PT1M
Turn Off Heat
Turn off the burner and set the pan aside while you prepare the sauce.
Time: PT0M
Add Sauce to Oil
Still off the heat, carefully pour the sauce into the hot oil and return the pan to medium‑high heat, stirring until the mixture bubbles.
Time: PT1M
Temperature: medium‑high
Cook Noodles
Meanwhile, bring a pot of water to a boil, add the noodles and cook until al dente according to package directions (about 8 minutes).
Time: PT8M
Temperature: boiling
Combine Noodles and Sauce
Drain the noodles, add them directly to the pan with the sauce, and toss vigorously until every strand is evenly coated.
Time: PT2M
Finish and Serve
Top the noodles with the crispy scallion whites and greens, give a final quick toss, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 10 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten, Contains soy
Allergens: Soy, Gluten
Ingredient Substitutions
- Instead of Scallion Whites: Green onion whites, Leek whites
- Instead of Scallion Greens: Green onion greens, Chives
- Instead of Neutral Oil: Peanut oil, Sunflower oil
- Instead of Sauce: Tamari, Fish sauce (non‑vegetarian option)
- Instead of Noodles: Rice noodles (gluten‑free), Soba noodles
Equipment Needed
- Frying Pan
- Pot
- Colander
- Cutting Board
- Chef's Knife
- Tongs or Spatula
Critical Steps — Do Not Skip
- Fry Scallion Whites
- Add Scallion Greens
- Add Sauce to Oil
- Combine Noodles and Sauce
Chef Tips from the Video
- Use a high smoke‑point oil like grapeseed or peanut for a cleaner flavor.
- Work quickly once the sauce is hot; noodles will absorb the oil fast.
- For extra heat, add a pinch of crushed red pepper flakes to the sauce.
Troubleshooting
Noodles stick together after tossing.
Add a splash of the reserved noodle cooking water to create a light emulsion.
Scallion greens burn quickly.
Reduce heat immediately after adding greens and watch closely; remove when golden.
Sauce is too thin.
Increase heat for a few seconds to reduce, or add a teaspoon of cornstarch slurry.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a pan.
Freezer: Not recommended; noodles become mushy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Julienne the scallions and store them in a sealed bag in the fridge for up to 24 hours.
- Prepare the sauce in advance and keep it in a small container.
Frequently Asked Questions
What is the cultural significance and history of Scallion Oil Noodles in Chinese cuisine?
Scallion oil noodles, known as "Cong You Mian" in Mandarin, are a classic street‑food staple from northern China. They showcase the simple yet powerful flavor of scallions fried in oil, a technique that dates back centuries as a way to add aroma to otherwise plain wheat noodles.
What are the traditional regional variations of Scallion Oil Noodles in Chinese cuisine?
In Beijing, the dish often uses thick hand‑pulled noodles and a generous amount of scallion oil. In Shanghai, a lighter soy‑based sauce may be added, while in Sichuan versions, chili oil and Sichuan peppercorns give it a spicy kick.
How is Scallion Oil Noodles traditionally served in China?
It is typically served hot as a quick lunch or snack, sometimes topped with a drizzle of sesame oil and a sprinkle of toasted sesame seeds. It can be eaten plain or accompanied by a side of pickled vegetables.
What occasions or celebrations is Scallion Oil Noodles associated with in Chinese culture?
While not tied to a specific holiday, scallion oil noodles are popular during busy workdays, market stalls, and as a comforting home‑cooked meal during the colder months when a warm, aromatic bowl is especially welcome.
What other Chinese dishes pair well with Scallion Oil Noodles?
They pair nicely with braised pork belly, steamed dumplings, or a simple cucumber salad dressed with rice vinegar and garlic, providing a balance of rich, fresh, and tangy flavors.
What are the most common mistakes to avoid when making Scallion Oil Noodles?
Common errors include over‑cooking the scallion whites, which makes them bitter, and adding the sauce while the oil is still smoking, which can create a burnt taste. Also, failing to toss the noodles quickly can result in soggy strands.
Why does this Scallion Oil Noodles recipe use medium‑high heat for the oil instead of low heat?
Medium‑high heat quickly releases the scallion’s aromatic compounds without allowing the oil to become greasy. Low heat would result in a dull flavor and longer cooking time.
Can I make Scallion Oil Noodles ahead of time and how should I store them?
Yes, you can prep the scallions and sauce ahead. Store them separately in the refrigerator. Reheat the noodles in a hot pan with a splash of water and finish with the pre‑cooked scallions for best texture.
What texture and appearance should I look for when making Scallion Oil Noodles?
The scallion whites should be lightly golden and crisp, the greens should be just wilted, and the noodles should be glossy, evenly coated with a thin sheen of oil‑sauce without clumping.
How do I know when Scallion Oil Noodles are done cooking?
When the noodles are al dente, the sauce is bubbling, and the scallion pieces are golden‑brown and fragrant, the dish is ready. A quick taste should reveal a balanced salty‑savory flavor with a subtle onion aroma.
What does the YouTube channel CJ Eats specialize in?
The YouTube channel CJ Eats specializes in fast, flavorful Asian-inspired home cooking, focusing on simple techniques that deliver restaurant‑quality dishes for everyday meals.
How does the YouTube channel CJ Eats' approach to Chinese cooking differ from other Chinese cooking channels?
CJ Eats emphasizes quick batch cooking and minimal ingredient lists, often using pantry staples and shortcuts while still preserving authentic flavor profiles, unlike many channels that focus on elaborate, time‑intensive preparations.
Last updated: August 30, 2026
