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.

Print Recipe

Scallion Oil Noodles

Total Time20 mins

Course: Main Course

Cuisine: Chinese

Keyword: Asian noodles

Servings: 4

Author: Cherry on My Sundae

Ingredients

• 1 cup scallions about 1 bunch
• ½ cup oil
• 1 tablespoon ginger minced
• 1 tablespoon garlic minced
• 1 Thai chile minced
• 3 tablespoon soy sauce
• 1 tablespoon rice vinegar
• ½ tablespoon granulated sugar
• ¼ teaspoon white pepper
• 12 ounces cooked thin egg noodles
• 4 fried eggs
• chili flakes for garnish

Instructions

• Chop 1 bunch of scallions, keeping the whites and green tops separated. Heat ½ 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 tablespoon minced ginger, 1 tablespoon minced garlic, 1 Thai chile, and the green tops of the scallions and simmer for another 3-4 minutes or until aromatic.
• Add 3 tablespoon soy sauce, 1 tablespoon rice vinegar, ½ tablespoon sugar, and ¼ teaspoon 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.

**Helpful tips and common mistakes

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 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.

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 more Asian noodle inspiration check out these miso lime summer soba noodles!