Scallion oil noodles come to the rescue when you need a quick meal that still tastes fantastic. Top the noodles with a crispy fried egg and red chili flakes for a spicy kick.
Watch how to make this
What makes this dish special
Nowadays I'm all about quick meals. I don't know about you, but I'm getting pretty sick of my own cooking during this quarantine. I'm constantly looking for exciting dishes but don't want to spend hours in the kitchen either. So I started to think about my favorite dishes that I discovered while traveling and remembered these green onion noodles in Taiwan. They were incredibly simple, just noodles tossed in scallions and lard, but they were insanely delicious. To make a quick version, I made scallion oil noodles topped with a fried egg. It's a healthier version of what I had in Taiwan but still very delicious!
Ingredients
- Scallions: A crucial component in this recipe, providing a fresh, aromatic base that is both sweet and slightly pungent. The white parts of the scallions are sautéed to develop a rich, deep flavor, while the green tops add a burst of freshness and color to the finished dish.
- Ginger: Adds a warm, spicy note that complements the savory and aromatic elements of the dish. Its zesty flavor helps to balance the richness of the scallion oil and the umami of the soy sauce. Fresh ginger is preferred for its robust flavor, but if necessary, ground ginger can be used in a pinch, though it will not provide the same intensity and freshness.
- Thai chile: Brings heat and a slightly fruity flavor to the dish.
- Soy sauce: Essential for providing the primary umami flavor in this recipe. It adds depth and a savory saltiness. Regular soy sauce can be used, but for a lower sodium option, you can use light soy sauce. Tamari is a good gluten-free substitute that offers a similar flavor profile.
- Rice vinegar: Adds a subtle tanginess that helps to balance the rich, oily components of the dish. Its mild acidity brightens the flavors and prevents the sauce from becoming too heavy.
- Noodles: Thin noodles such as wheat noodles, soba noodles, or even spaghetti can be used.
- Fried eggs: The eggs add a rich, creamy texture that complements the noodles and scallion oil sauce.
Substitutions and variations
- Spicy: Add extra chili flakes and extra Thai chile to bump up the spice level. Alternatively, omit them completely to make it mild.
- Gluten-free: Use gluten-free spaghetti or any other long pasta.
- Protein: You can add extra protein such as ground chicken, Chinese pork strings, or tofu.
Step-by-step instructions
Step 1: Make scallion oil
To make these scallion oil noodles, all you need are some basic ingredients including scallions, ginger, garlic, soy sauce, rice vinegar, sugar, white pepper, and Thai chile. Once you make the sauce, all you have to do is cook some noodles and fry some eggs. You can even make the scallion oil several days in advance and toss it together with the noodles right before serving.
Let's jump right in. For the scallion oil, simmer the white ends of the scallions in oil in a large saute pan for about 5 minutes on low heat. You want to keep the heat on low to prevent the scallions from burning.
Once they become aromatic, add the green tops of the scallions, ginger, garlic, and Thai chile. Feel free to add more chile if you want more heat. Continue to simmer the oil for about 4 minutes, stirring occasionally.
Finish the scallion oil with soy sauce, rice vinegar, sugar, and white pepper to taste. You can also use black pepper if white pepper is not in your pantry.
Step 2: Toss sauce with noodles
This scallion oil works best with thin egg noodles but flour noodles or ramen noodles also work. Cook the noodle of your choice and toss it in the scallion oil, making sure to coat every strand.
Top the noodles with fried eggs and chili flakes and dinner is served! I used chili furikake flakes but red chili flakes also work.
This scallion oil noodle dish couldn't be any easier to make and it sure delivers! It's comfort food at its best and who can complain about that?
Make-ahead and storage
- Make-ahead: You can make the scallion oil sauce up to 5 days in advance.
- Store: Store the scallion oil in an airtight container in the refrigerator and reheat it gently before tossing it with the noodles. If you have leftovers, store them in the fridge for up to 2 days. Reheat gently in a microwave or on the stovetop, adding a splash of water or soy sauce to loosen the noodles if needed.
Frequently asked questions
Yes, separating the white and green parts helps to develop the flavor more evenly. The white parts are more pungent and benefit from longer cooking, while the green tops are more delicate and add freshness when added later.
Yes, you can top the noodles with poached eggs or soft-boiled eggs. The eggs add a rich, creamy texture that complements the noodles. If you want to add more protein, you can incorporate ground chicken, Chinese pork strings, or tofu.
Yes, simply omit the fried eggs or replace them with a vegan egg substitute. Ensure that the sugar you use is vegan-friendly, as some processed sugars are not.
More Asian vegetarian noodle recipes
Looking for more Asian vegetarian noodle dishes? Try these:
Recipe
Scallion Oil Noodles
Ingredients
- 1 bunch scallions
- ½ cup olive oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 Thai chile minced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ tablespoon granulated sugar
- ¼ teaspoon white pepper
- 8 ounces thin noodles
- 2 large fried eggs
- chili flakes for garnish
Instructions
- Chop 1 bunch of scallions, keeping the whites and green tops separated. Heat oil in a large saute pan over medium heat. Add the white parts of the green onions and reduce the heat to low. Continue to simmer for 5 minutes, stirring frequently.
- Add minced ginger, minced garlic, Thai chile, and the green tops of the scallions and simmer for another 3-4 minutes or until aromatic. Add soy sauce, rice vinegar, sugar, and white pepper, stirring to combine. Remove from heat and set aside.
- Cook noodles according to the directions on the package. Drain noodles.
- Add cooked noodles to the sauce, tossing to combine. Remove the noodles from heat and portion them into bowls. Top with fried eggs and chili flakes. Serve immediately.
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