Scallion noodles are probably the quickest, easiest, and most delicious noodle dish you can make with pantry items and green onions.
They’re super simple, but full of flavor. On their own they’re vegan, but you can easily add protein and vegetables for a complete balanced noodle bowl meal.
What are scallion noodles?
Originally from Shanghai, scallion noodles is a simple dish of scallion oil, noodles, soy sauce, and a touch of sweetness. The noodles can be served for breakfast, lunch, dinner, and as a snack. These noodles are a study in less is more and how to coax complex flavors out of simple ones. Scallion oil noodles are known as cong yu ban mian 葱油拌面 and are also called spring onion oil noodles, green onion oil noodles, and any other combination of scallion/green onion/spring onion and oil and noodles. Whatever you want to call them, they are delicious!
- scallions/green onions – when you cook green onions they become incredibly delicious. They have a more mellow onion flavor that is completely different from the sharpness and freshness of raw, uncooked green onions.
- neutral oil – you want an oil that is flavorless so that the aroma of the green onions really shine through. Fat is a vehicle for flavor, in this case, the mellow, light umami flavor of the onions.
- light soy sauce – light soy sauce is going to add umami and saltiness. Go for a naturally brewed soy sauce. We like Lee Kum Kee or Pearl River Bridge, both available on amazon.
- dark soy sauce – this is a thicker, darker soy sauce that’s not as salty as light soy sauce and it’s used mostly to add a beautiful color to your noodles, but it also has a caramel note too it.
- sugar – we’re going to add a touch of sugar to really highlight the umami of the soy sauces.
Which noodles to use
You can use any sort of noodles for scallion noodles. I’ve used instant ramen noodles, udon, ramen, rice noodles, egg noodles, even macaroni. Seriously, anything tastes amazing with this sauce. If you’re not interested in noodles, this scallion sauce tastes amazing on rice or protein as well!
Here I’m using knife cut Chinese shanxi planed ribbon noodles or dao xiao mian (刀削面). They sell them at Asian grocery stores or you can buy them online. They’re essentially a wheat noodle with frilly edges that have a wonderfully silky chewy texture that holds up well to sauce.
How to make scallion noodles
- Heat up scallions and oil over low heat until the scallions get brown and crisp and infuse the oil with the most incredible aromatic smells.
- Scoop out the crispy scallions and set them aside.
- Stir in soy sauce (two kinds!) and a touch of sugar into the oil.
- Cook your noodles and drain well.
- Toss the noodles with the oil and top with the crispy scallions.
Toppings for scallion noodles
Typical toppings for scallion noodles are the crispy scallions – they’re really the best bit! You can also top them with:
- a fried egg
- chili crisp
- toasted sesame seeds
- sliced green onions
- crispy shallots
These noodles go great with:
I hope you give these quick and easy noodles a try!
- 1 bunch green onions
- 1/4 cup neutral oil
- 2 tbsp soy sauce
- 2 tbsp dark soy sauce
- 2 tsp sugar
- 2 portions noodles of choice (6 ounces dried or 12 ounces fresh)
Amount Per Serving
Calories from Fat 257
% Daily Value*
Saturated Fat 3.8g24%
* Percent Daily Values are based on a 2000 calorie diet.