How Can Scallion Oil Noodles Taste So Good!?

Ingredients

• 200 g Plain Wheat Noodles (thin, round Asian style dry noodles)
• 3 stalks Scallions (cut into 2‑inch segments then julienned lengthwise)
• 1 tablespoon Light Soy Sauce (thin soy sauce for seasoning)
• 1 tablespoon Dark Soy Sauce (adds color and depth)
• 1 teaspoon Granulated Sugar (balances saltiness)
• 500 ml Neutral Cooking Oil (for infusing onions; canola or vegetable oil works well)
• 1 piece White Onion (peeled and sliced thin)
• 1 piece Leek (white and light‑green parts only, sliced)
• 2 stalks Chinese Green Onion (optional, for extra onion flavor)
• 1 inch Fresh Ginger (peeled and sliced)
• 3 cloves Garlic (peeled and sliced)
• 2 pieces Bay Leaf (for oil infusion)
• 2 pieces Star Anise (for oil infusion)
• 1 tablespoon Oyster Sauce (adds umami; vegan version can be used)
• 1 teaspoon Sesame Oil (for finishing flavor)
• 0.25 teaspoon White Pepper (optional, for a subtle heat)
• 1 piece Egg Yolk (raw, optional garnish for extra creaminess)

Instructions

1. Cook Noodles

   Bring a large pot of water to a rolling boil, add the dry wheat noodles and cook for about 2½ minutes until al dente. Drain and set aside.

   Time: PT3M

   Temperature: Boiling

2. Prepare Scallions

   Trim the root ends, cut each scallion into 2‑inch segments, then julienne lengthwise.

   Time: PT5M

3. Fry Scallions

   Heat the wok over medium‑high, add 2 Tbsp neutral oil, then add the scallion pieces. Stir‑fry, stirring constantly, until the edges turn dark brown but not burnt.

   Time: PT3M

   Temperature: Medium‑high

4. Toss Noodles with Scallions

   Turn the heat off, add the drained noodles to the wok, and toss quickly to coat them with the scallion‑infused oil.

   Time: PT2M

5. Season

   Add 1 Tbsp light soy sauce, 1 Tbsp dark soy sauce, and 1 tsp sugar. Stir well until the sauce evenly glazes the noodles.

   Time: PT1M

6. Optional Garnish

   Transfer noodles to a serving plate, top with a raw egg yolk and a sprinkle of fresh chopped scallions if desired.

   Time: PT1M

7. Chop Onions and Aromatics

   Slice the white onion, leek, Chinese green onion, ginger, and garlic. Set aside in a bowl.

   Time: PT10M

8. Heat Neutral Oil

   In a clean wok or deep pan, heat 500 ml neutral oil over medium heat until it shimmers but does not smoke.

   Time: PT5M

   Temperature: Medium

9. Infuse Oil with Aromatics

   Add ginger, garlic, bay leaves, and star anise; stir for 1 minute. Then add all sliced onions and leeks. Fry, stirring constantly, for about 15 minutes until the onions are soft and turn a deep golden‑brown, but not burnt.

   Time: PT15M

   Temperature: Medium

10. Strain Infused Oil

    Carefully pour the hot oil through a fine‑mesh sieve into a heat‑proof bowl, discarding the bulk of the solids but keeping the ginger, garlic, bay leaf, and star anise. Let the oil cool for about 15 minutes.

    Time: PT20M

11. Blend Sauce Base

    Place the retained aromatics (ginger, garlic, bay leaf, star anise) into a tall cup, add 1 Tbsp light soy sauce, 1 Tbsp dark soy sauce, 1 Tbsp oyster sauce, 1 tsp sugar, ¼ tsp white pepper, 1 tsp sesame oil, and a splash of the strained oil. Blend with an immersion blender until thick, creamy, and emulsified.

    Time: PT5M

12. Finish Noodles with Sauce

    Add 2–3 Tbsp of the blended sauce to a fresh batch of cooked noodles, toss to coat, and serve immediately. Garnish with extra scallions if desired.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

12 g

Carbohydrates

70 g

Fat

18 g

Fiber

3 g