Scallion (green onion) noodle is one of the simplest Chinese noodles, using the very basic ingredients fresh alkaline noodles, scallion, oil, soy sauce and sugar. It is provided by almost every street noodle restaurants in many cities.
This scallion oil mixed noodle or green onion oil mixed noodles has become one of the most popular dishes for my family in summer along with Sichuan style cold noodles. And I love the simplicity! The key ingredients for this mixed noodles (ban mein 拌面) is the scallion (green onion)oil. If you love this dish after the first trying, I would suggest making a larger batch after your first attempt because that long-time simmered oil is full of the aroma of green onions and so additive in other salad dishes.
The best noodle for this dish is alkaline noodles made with kansui or alkaline powder. Kansui or alkaline powder causes the noodles to be slightly yellow. We also call this type of noodles yellow alkaline (水面). The noodle is very similar to ramen, so basically you can use ramen, fresh noodles or egg noodles as a substitute.
Start with Scallion oil
Cut the green onions into sections around 5-8 cm long. Add garlic clove into pieces and cut 4 slices of ginger.
Add oil in a wok, add garlic, scallion white and ginger along with the oil. Heat over high fire until the white part becomes slightly browned.
Add green onion sections. Simmer until the green onion section becomes crispy and browned.
Remove from heat and then add 1 tablespoon of Sichuan peppercorn. Let the remaining heat from the oil motivating the aroma. Then cool down.
Cook the noodle and then soak in clean water. Drain completely and then add 1.5 tablespoons of the scallion oil. Mix well.
Add the basic sauce in. Mix well. This is for 2 servings of noodles.
And lastly, top with crispy scallion. Optionally, drop 1 teaspoon of Chili oil.
Other Noodle Recipes
- Cantonese Soy sauce noodles
- Chongqing noodles–a super popular Chinese spicy noodle from my hometown
- Hot and dry noodles–also known as Wuhan noodles
- Biang Biang noodles— hot oil noodles from central China
Scallion Oil Noodles
Ingredients
- 1.5 cup cooking oil , vegetable oil or lard
- 14 green onions , skinny scallion, cut into long segments around 5 cm long
- 2 servings yellow alkaline noodle , or thin ramen noodles
Mix seasoning sauce (for two servings)
- 1 tsp. sugar
- 1 tsp. dark soy sauce , optional for darker color
- 2 tbsp. light soy sauce
- 1 tsp. oyster sauce
Instructions
- Cut the green onions into sections around 5-8 cm long. Add garlic clove into pieces and cut 4 slices of ginger.
- Add oil in a wok, add garlic, scallion white and ginger along with the oil. Heat over high fire until the white part becomes slightly browned.
- Add green onion sections. Simmer until the green onion section becomes crispy and browned.
- Remove from heat and then add 1 tablespoon of Sichuan peppercorn. Let the remaining heat from the oil motivating the aroma. Then cool down.
- Cook the noodle and then soak in clean water. Drain completely and then add 1.5 tablespoons of the scallion oil. Mix well.
- Add the basic sauce in. Mix well. This is for 2 servings of noodles. And lastly, top with crispy scallion. Optionally, drop 1 teaspoon of Chili oil. Serve directly.
Nutrition
Hi , love this recipe. Taste delicious. 2nd try , I pour the oil too quickly to the plastic sieve after cooking. The sieve melted and have wasted all the oil. Will have to be careful with hot oil.
Thanks Jelene for your lovely feedback!!
Finally! An “easy recipe” that *actually* looks easy—and delicious! I can’t wait to try it.
If I make extra scallion oil, how long would it keep in the refrigerator?
Thanks!
In clean and air-tight container up for 1 week.
Hi Elaine! Thanks for the recipe. Why there is not garlic and ginger in lower section? Is this a typo?