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
This looks great!! I really like the simplicity of this noodle dish.
I agree Thao especially when the scallion oil is ready. Only 15 minute preparation needed.
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Thanks and wish you good luck, Simon!
C’est une bonne idée d’en préparer d’avance,surtout pour l’hiver,ou l’on ne trouve pas cet oignon. Bises Chris 06
J’ai oublié de te demander:: on mange ce plat chaud,tiède ou froid??? Il me semble que l’on peut faire les 3
Merci pour la réponses et je t’envoie un beau panier de fleurs de ma Côte D’Azur de France. Chris 06
We usually serve it as a cold noodle dish.
I am looking forward to making this! I am an American living in Thailand and best I can do on the noodles is Chinese egg noodles. Funny story for you. I mad a Burmese dish a few weeks ago, Khow Suey, and that called for Chinese egg noodles, I did not realize that package of noodles is just one long noodle! Tried to use tongs to lift out some of the noodles from the water, one big ball of noodles, and they were not stuck together, it is just one very long noodle 🙂 I will break the next package (dried) before use with this recipe 🙂
The pictures are absolutely appealing and gorgeous. Noodles are always my favorite and I try to create new dish with it. Thanks for sharing this new dish.
Our family tried it at a Chinese restaurant. I set out my quest for the recipe. I found your recipe and made it twice. My little boy and husband loved it. They said the restaurant lost two customers! Thank you so much. I’m going to try your other recipes.
Wow, that’s a great experience that I have just won two customers from a restaurant.
Hi, we live in Los Angeles and there are a lot of authentic Chinese restaurants here. We love your site as we are trying to learn how to make a lot of the food that we like from the restaurants. Could you post the Chinese names in Chinese characters so we can match them to the menu? Sometimes the english names are the same for several different dishes. 🙂 Thank you!
Thanks for your suggestion. I will list the Chinese name in the first paragraph, introducing the dish briefly.
What about using sesame oil?
Sesame oil has stronger flavors so it is not the best choice for scallion oil.
SO good! Will definitely be making this again! We didn’t get the onions as brown but the dish was delicious. I told my husband we should just make that oil again and use it in other dishes.
Yes, Chelsea. You can use this oil in other dishes too. I love to use in soups, salad or for porridge. Happy cooking!