Scallion Oil Noodles Recipe

Scallion Oil Noodles prove that a handful of ingredients can make magic. Spring onions are fried slowly until sweet and golden, and their fragrant oil is tossed through wheat noodles with soy and a touch of sugar. It is humble, aromatic and addictive.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

4 servings

Calories

480

Ingredients

• 300 g dried wheat noodles
• 6 spring onions, cut into long pieces
• 60 ml vegetable oil
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• Chilli oil, to serve (optional)

Instructions

1. Cook the noodles according to the packet, drain and toss with a little sesame oil.
2. Heat the vegetable oil in a pan over low heat and fry the spring onions slowly for 10 to 12 minutes until deep golden and sweet.
3. Lift out the spring onions and set aside; keep the fragrant oil in the pan.
4. Stir the soy sauces and sugar into the oil until the sugar dissolves.
5. Add the noodles and toss for 2 minutes until evenly coated and glossy.
6. Serve topped with the fried spring onions and a drizzle of chilli oil if you like.

Pro tips

• Low and slow is the secret; burnt scallions turn bitter, so keep the heat gentle.
• Use the green parts too, as they give the sweetest flavour.
• Save leftover scallion oil in the fridge for stir-fries and dressings.
• A fried egg on top turns this simple dish into a fuller meal.

Frequently asked questions