Scallion oil noodles
Learn how to make this delicious scallion oil noodles, a Taiwanese staple with homemade scallion oil. It's easy to make and full of flavor!
Servings: 4 servings
Ingredients
Ginger scallion sauce:
- 6 bulb scallion diced, a little over 2 cups diced scallion
- 1 oz ginger root grated, about 1.5 tbsp grated ginger
- 2 tbsp toasted sesame oil
- 1 tsp coarse sea salt or to taste
- ½ tsp ground white pepper
- ½ tsp Sichuan peppercorn powder optional
- ½ cup avocado oil or any neutral-flavored oil
Noodles:
- 4 bundle thin round noodles such as La Mian, or any thin noodles of your choice
- 2 tsp oyster sauce per bowl, or to taste
- 2 tsp Chinese black vinegar per bowl, or aged balsamic vinegar, to taste
- Crispy shallot or gluten-free fried onion
Instructions
Makr scallion oil:
- Dice the scallions into small rounds and grate the peeled ginger, then place them in a heat-proof bowl. Add sesame oil, salt, white pepper, and Sichuan peppercorn powder (if using).
- In a small saucepan, heat the avocado oil over medium-low heat for about 7–8 minutes until it simmers—test by inserting a dry chopstick to see if bubbles form. Carefully pour the hot oil over the aromatics, allowing it to sizzle. Stir to combine and let the scallions soften for a few minutes.
- For detailed instructions, see the post on ginger scallion sauce.
Boil noodles:
- Bring a large pot of water to boil. Follow the package instructions to boil the noodles. Drain well and divide them into 4 equal serving bowls.
Season serving bowls:
- Add 2 tsp oyster sauce and 2 tsp black vinegar to each individual serving bowl.
Combine and serve:
- Add the noodles and toss to combine then ladle a few tablespoons of scallion oil and sprinkle crispy shallots on top. Toss again. Serve right away.
Notes
- Scallion sauce storage: You are likely to have extra leftover sauce. Once the sauce has cooled to room temperature, transfer it to an airtight glass container. Store in the fridge for up to 1 month, but for the freshest flavor, use it within the first 2 weeks.
Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Sodium: 673mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg