Sharing is caring!

WANT TO SAVE THIS RECIPE?

Enter your email below & we'll send it straight to your inbox. Plus, enjoy weekly doses of recipe inspiration as a bonus!

Scallion oil noodles come to the rescue when you need a quick meal that still tastes fantastic. Top the noodles with a crispy fried egg and red chili flakes for a spicy kick.

What makes this dish special

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!

Recipe

Print Recipe

Scallion Oil Noodles (Cong You Ban Mian)

Total Time20

Course: Main Course

Cuisine: Chinese

Keyword: Asian noodles

Servings: 2

Author: Christine Ma

Ingredients

1 bunch scallions
½ cup olive oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 Thai chile minced
3 tablespoons soy sauce
1 tablespoon rice vinegar
½ tablespoon granulated sugar
¼ teaspoon white pepper
8 ounces thin noodles
2 large fried eggs
chili flakes for garnish

Instructions

Chop 1 bunch of scallions, keeping the whites and green tops separated. Heat 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 minced ginger, minced garlic, Thai chile, and the green tops of the scallions and simmer for another 3-4 minutes or until aromatic. Add soy sauce, rice vinegar, sugar, and white pepper, stirring to combine. Remove from heat and set aside.
Cook noodles according to the directions on the package. Drain noodles.
Add 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.

Video

Notes

The scallion oil sauce can be prepared up to 5 days in advance.

Step-by-step instructions

Step 1: Make scallion oil

To make these scallion oil noodles, all you need are some basic ingredients, including scallions, ginger, garlic, soy sauce, rice vinegar, sugar, white pepper, and Thai chile. Once you make the sauce, all you have to do is cook some noodles and fry some eggs.

You can even make the scallion oil several days in advance and toss it together with the noodles right before serving.

Let's jump right in. For the scallion oil, simmer the white ends of the scallions in oil in a large saute pan for about 5 minutes on low heat.

You want to keep the heat on low to prevent the scallions from burning.

Once they become aromatic, add the green tops of the scallions, ginger, garlic, and Thai chile. Feel free to add more chile if you want more heat. Continue to simmer the oil for about 4 minutes, stirring occasionally.

Finish the scallion oil with soy sauce, rice vinegar, sugar, and white pepper to taste. You can also use black pepper if white pepper is not in your pantry.

Step 2: Toss sauce with noodles

This scallion oil works best with thin egg noodles, but flour noodles or ramen noodles also work.

Cook the noodle of your choice and toss it in the scallion oil, making sure to coat every strand.

Top the noodles with fried eggs and chili flakes, and dinner is served! I used chili furikake flakes, but red chili flakes also work.

This scallion oil noodle dish couldn't be any easier to make, and it sure delivers! It's comfort food at its best, and who can complain about that?

For another fantastic Taiwanese noodle, check out these Taiwanese minced beef noodles and honey soy chicken with spicy black vinegar noodles!

Make-ahead and storage

Make-ahead: You can make the scallion oil sauce up to 5 days in advance.
Store: Store the scallion oil in an airtight container in the refrigerator and reheat it gently before tossing it with the noodles. If you have leftovers, store them in the refridgerator for up to 2 days.