Scallion Oil Noodles in 5 minutes
Scallion Oil Noodles in 5 minutes is a easy Chinese recipe that serves 2. 350 calories per serving. Recipe by Genius Eats on YouTube.
Prep: 4 min | Cook: 12 min | Total: 21 min
Cost: $9.18 total, $4.59 per serving
Ingredients
- 2 tablespoons Soy Sauce (light soy sauce)
- 1 clove Garlic (minced)
- 1 tablespoon Dark Soy Sauce (adds color and depth)
- 1 teaspoon Brown Sugar (balances saltiness)
- 1 teaspoon Chinsu Hot Sauce (Chinese chili oil, adjust to heat preference)
- 4 stalks Scallions (Green Onions) (separate white parts from green tops)
- 2 tablespoons Vegetable Oil (for frying scallions)
- 200 grams Wheat Noodles (thin Chinese egg noodles or any quick‑cook wheat noodle)
- 1 teaspoon Sesame Seeds (toasted, for garnish)
Instructions
Prepare the Sauce
In a small bowl combine soy sauce, minced garlic, dark soy sauce, brown sugar, and Chinsu hot sauce. Stir until the sugar dissolves.
Time: PT2M
Separate and Slice Scallions
Trim the root ends, then separate the white parts from the green tops. Slice the white parts thinly; keep the green tops whole for garnish.
Time: PT2M
Fry White Parts of Scallions
Heat vegetable oil in a wok over medium‑high heat. Add the sliced white scallion parts and stir‑fry for about 2 minutes until fragrant but not browned.
Time: PT2M
Temperature: Medium‑high heat
Add Green Tops and Finish Frying
Add the green scallion tops to the wok and continue stir‑frying until they turn golden‑brown, about 1 minute.
Time: PT1M
Temperature: Medium‑high heat
Cook the Noodles
Bring a pot of water to a rolling boil. Add the wheat noodles and cook according to package instructions, usually 3–4 minutes, until al dente. Drain and set aside.
Time: PT4M
Temperature: Boiling
Thicken the Sauce in the Wok
Pour the prepared sauce into the wok with the fried scallions. Stir‑cook for 2 minutes until the mixture thickens slightly and coats the scallions.
Time: PT2M
Temperature: Medium heat
Combine Noodles and Sauce
Add the drained noodles to the wok. Toss quickly to ensure every strand is evenly coated with the scallion‑oil sauce.
Time: PT1M
Temperature: Medium heat
Plate and Garnish
Transfer the noodles to a serving bowl. Sprinkle toasted sesame seeds and any remaining green scallion tops on top for crunch and color.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 10g
- Carbohydrates
- 55g
- Fat
- 8g
- Fiber
- 2g
Dietary info: Vegetarian, Vegan
Allergens: Soy, Wheat (gluten), Sesame
Ingredient Substitutions
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Garlic: Garlic paste, Garlic powder (1/4 tsp)
- Instead of Dark Soy Sauce: Regular soy sauce + 1 tsp molasses
- Instead of Brown Sugar: White sugar, Honey (½ tsp)
- Instead of Chinsu Hot Sauce: Sriracha, Lao Gan Ma chili crisp (½ tsp)
- Instead of Scallions (Green Onions): Chives, Leeks (white part only)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Wheat Noodles: Rice noodles (gluten‑free), Soba noodles
- Instead of Sesame Seeds: Ground sesame
Equipment Needed
- Cutting Board
- Chef Knife
- Small Mixing Bowl
- Wok or Large Skillet
- Pot for Boiling Noodles
- Colander or Strainer
- Spatula or Wooden Spoon
- Serving Bowl (optional)
Critical Steps — Do Not Skip
- Frying the white part of scallions without burning
- Thickening the sauce to the right consistency
- Ensuring noodles are al dente and not over‑cooked
Chef Tips from the Video
- Use a high‑smoke‑point oil like peanut for extra crispness.
- Toast sesame seeds in a dry pan for 30 seconds to enhance nutty flavor.
Troubleshooting
Noodles clump together after draining
Rinse briefly with cold water and toss with a drizzle of oil before adding to the wok.
Sauce is too thin
Continue cooking the sauce a minute longer or add a pinch more brown sugar to help it caramelize.
Scallions become burnt and bitter
Reduce heat slightly and stir continuously; remove scallions as soon as they turn golden.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat gently in a skillet with a splash of water.
Freezer: Not recommended; texture of noodles degrades.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce and store it in a sealed jar in the refrigerator for up to 3 days.
- Fry the scallion whites ahead of time and keep them in a dry container; re‑heat briefly before tossing with noodles.
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. Historically, they were a quick, inexpensive meal for laborers, showcasing the simplicity of soy‑based sauces and the aromatic punch of scallions.
What regional variations of Scallion Oil Noodles exist within Chinese cuisine?
In Shanghai, the dish often includes a splash of Shaoxing wine and a drizzle of sesame oil. In Sichuan, cooks add a generous amount of chili oil for extra heat, while in Taiwan, sweet soy sauce and pickled vegetables are common additions.
How is Scallion Oil Noodles traditionally served in China?
Traditionally, the noodles are served hot in a shallow bowl, topped with crisp fried scallion pieces and a light sprinkle of toasted sesame seeds. It is eaten immediately, sometimes accompanied by a side of pickled cucumber.
During which occasions or celebrations is Scallion Oil Noodles commonly enjoyed in Chinese culture?
While it is an everyday comfort food, Scallion Oil Noodles are also served during Lunar New Year gatherings as a symbol of prosperity because the long noodles represent longevity.
What other Chinese dishes pair well with Scallion Oil Noodles?
They pair nicely with braised pork belly (Hong Shao Rou), steamed dumplings (Jiaozi), or a simple cucumber salad dressed with rice vinegar and garlic.
What makes Scallion Oil Noodles special in Chinese noodle cuisine?
The dish highlights the pure, aromatic flavor of scallions combined with a savory‑sweet soy sauce, allowing the quality of the noodle itself to shine without heavy spices or broth.
What are the most common mistakes to avoid when making Scallion Oil Noodles?
Common errors include over‑cooking the noodles, burning the scallion whites, and letting the sauce become too watery. Each step requires close attention to timing and heat level.
Why does this Scallion Oil Noodles recipe fry the white part of the scallions before adding the green tops?
Frying the white part first releases its milder, sweeter flavor without burning, while the green tops are added later to retain their fresh, slightly bitter crunch and bright color.
Can I make Scallion Oil Noodles ahead of time and how should I store them?
Yes, you can prepare the sauce and fry the scallion whites in advance. Store them separately in the refrigerator and combine with freshly cooked noodles just before serving. Refrigerated leftovers keep for up to 2 days.
What does the YouTube channel Genius Eats specialize in?
The YouTube channel Genius Eats focuses on quick, approachable Asian-inspired home cooking, offering step‑by‑step tutorials that emphasize flavor, technique, and time‑saving tips for everyday cooks.
How does the YouTube channel Genius Eats' approach to Chinese cooking differ from other Chinese cooking channels?
Genius Eats prioritizes ultra‑fast recipes—often under 15 minutes—using pantry‑friendly ingredients and minimal equipment, whereas many other Chinese cooking channels focus on more elaborate, traditional preparations that may require specialized tools or longer cooking times.
Last updated: August 30, 2026
