Scallion Oil Noodles, an easy Chinese classic 😋

Ingredients

• 4 Scallions (white and green parts separated, thin ribbons)
• 2 tablespoons Vegetable Oil (neutral oil for frying)
• 1 tablespoon Dark Soy Sauce (adds depth and color)
• 1 tablespoon Light Soy Sauce (provides salty balance)
• 1 tablespoon Oyster Sauce (adds umami; can substitute for vegetarian version)
• 1 teaspoon Granulated Sugar (balances saltiness)
• 200 grams Fresh Egg Noodles (or any thin wheat noodle)
• 1 teaspoon Sesame Seeds (optional garnish)

Instructions

1. Prepare Scallions

   Separate the white and green parts of the scallions, then slice each part into thin ribbons.

   Time: PT5M

2. Fry White Scallion Parts

   Heat the vegetable oil in a pan over medium heat, add the white scallion ribbons, and fry until they turn slightly golden.

   Time: PT2M

   Temperature: Medium heat

3. Fry Green Scallion Parts

   Add the green scallion ribbons to the same pan and continue frying until they become crispy.

   Time: PT2M

   Temperature: Medium heat

4. Cool Scallion Oil

   Transfer the fried scallions and oil to a bowl and let cool for about a minute.

   Time: PT1M

5. Make Scallion Oil Sauce

   To the cooled oil, add dark soy sauce, light soy sauce, oyster sauce, and sugar. Mix vigorously until fully combined.

   Time: PT2M

6. Cook Noodles

   Bring a pot of water to a rolling boil, add the fresh noodles, and cook according to package instructions (usually 3‑5 minutes) until al dente. Drain.

   Time: PT5M

   Temperature: Boiling

7. Assemble the Dish

   Place the cooked noodles in a serving bowl, pour the scallion oil sauce over them, and top with the crispy scallion bits. Sprinkle sesame seeds if using.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

10g

Carbohydrates

60g

Fat

8g

Fiber

2g