Scallion Oil Noodles

Christine Ma
by Christine Ma
4 servings
20 min

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.

scallion oil noodles

the ingredients

scallion oil

toss noodles in scallion oil

Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 1 cup scallions (about 1 bunch)
  • 1/2 cup oil
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 1 Thai chile, minced
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tbsp granulated sugar
  • 1/4 tsp white pepper
  • 12 ounces cooked thin egg noodles
  • 4 fried eggs
  • chili flakes for garnish

Chop 1 bunch scallions, keeping the whites and green tops separated. Heat 1/2 cup 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 1 tbsp minced ginger, 1 tbsp minced garlic, 1 Thai chile, and the green tops of the scallions and simmer for another 3-4 minutes or until aromatic.
Add 3 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tbsp sugar, and 1/4 tsp white pepper, stirring to combine. Add the 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.
Christine Ma
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