Easy 15-min. Scallion Oil Noodles
Chewy noodles tossed in a savory and fragrant scallion-infused sauce. This easy scallion oil noodle recipe uses minimal pantry ingredients and is ready in just 15 minutes! A family-friendly side dish that's perfect for busy weeknights, meal preparation—better-than-takeout.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 oz dry knife-cut noodles ((aka dry ribbon noodles / knife-sliced noodles), or see Notes below for substitutes)
- 6 scallions
- 1/4 cup vegetable oil (or any neutral tasting oil)
- 2 tablespoon regular soy sauce (or light soy sauce)
- 1 tablespoon dark soy sauce
- 1 tablespoon white granulated sugar (or cane sugar)
- 1/4 teaspoon chicken bouillon powder
Instructions
- 1
Wash the scallions and pat them dry with a paper towel. Slice them down the middle and then chop into 2-inch long pieces. Set aside.
- 2
In a small bowl, combine the sauce ingredients as listed above and set aside.
- 3
Bring a pot of water to a boil over high heat. Cook the dry noodles until al dente, or according to the package instructions minus 1 minute. Strain well.
- 4
Heat vegetable oil in a large pan on medium-low heat. Then add scallions and fry until golden and slightly browned on the edges, stir-frying occasionally.
- 5
Next add the sauce and mix everything together.
- 6
Add noodles and toss in sauce to coat evenly. Remove from heat and serve.