Scallion Oil Noodles - what I made when I was a broke college student, only need a few ingredients!

Ingredients

• 200 g Dried Wheat Noodles (break into pieces before boiling)
• 2 bunches Scallions (separate whites and greens; whites for frying, greens for garnish)
• 2 Tbsp Vegetable Oil (neutral oil with high smoke point)
• 2 cloves Garlic (minced)
• 1 Tbsp Light Soy Sauce (low‑sodium preferred)
• 1 tsp Dark Soy Sauce (adds color and depth)
• 1 tsp Brown Sugar (granulated)

Instructions

1. Prep Scallions

   Rinse the scallions, pat dry, then slice the white parts thinly and set the green parts aside for garnish.

   Time: PT5M

2. Fry Scallion Whites

   Heat the vegetable oil in the skillet over medium heat. Add the sliced scallion whites and stir‑fry for 2–3 minutes until fragrant.

   Time: PT3M

   Temperature: medium

3. Crisp Scallion Greens

   Add the green parts of the scallions to the pan and continue stir‑frying until they turn brown and crispy, about 2–3 minutes.

   Time: PT3M

   Temperature: medium

4. Set Aside Fried Scallions

   Transfer the fried scallion whites and greens to a small bowl; keep the pan for the sauce.

   Time: PT1M

5. Make the Sauce

   Reduce heat to low, add minced garlic, light soy sauce, dark soy sauce, and brown sugar to the pan. Stir until the sugar dissolves and let the mixture simmer for 3 minutes.

   Time: PT3M

   Temperature: low

6. Cook the Noodles

   Bring a pot of water to a rolling boil, add the dried noodles, and cook according to package instructions (usually 7–8 minutes). Drain in a colander and set aside.

   Time: PT9M

   Temperature: high

7. Combine Noodles and Sauce

   Add the drained noodles to the skillet, tossing them in the sauce until evenly coated, about 2 minutes.

   Time: PT2M

8. Plate and Garnish

   Transfer the noodles to serving bowls and top with the fried scallion whites and greens.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

60 g

Fat

8 g

Fiber

3 g