Scallion Oil Noodles
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Scallion Oil Noodles Recipe
The noodles can be eaten on their own (you can add toppings to make it more complete), or add them as a main carb in a salad bowl or lunch box.
For more fun, grow your own spring onions/scallions to make this dish!
- 3 tbsp peanut oil (or olive oil)
- 1 tbsp sesame oil plus more to toss the noodles, as needed
- 20 grams grated ginger
- 50 grams finely chopped spring onions/scallions (green portion) see cooking note below
- 1/8 tsp chicken seasoning powder (preferably MSG-free) to taste
- 1/8 tsp sea salt to taste
- 1 serving (about 75g) dried somen noodles (or any favourite noodles)
- Make scallion oil. Heat peanut oil & sesame oil in a saucepan on low heat, then add grated ginger and let it sizzle for about 30 seconds without burning. Add chopped spring onions/scallions to stir it into the heat. Turn off the stove. Season to taste with chicken seasoning powder and salt.
- Cook somen noodles in a pot of boiling water according to package instructions. Drain noodles in a colander and cool down under running tap water. Reserve some of the somen cooking water.
- Make scallion noodles. In a large bowl, toss cooked noodles with spoonfuls of scallion oil, adding somen cooking water & more sesame oil to bind the noodles together as needed. Season to taste.
- If you use the white ends of the spring onions, you can add them to the pan first before adding the green portion as per this recipe. If you want to add both the white & green portion to the pan at the same time, chop the white portion extra finely.
- The scallion oil can be made in advance and it keeps covered in the fridge for 2 weeks. To use, let the oil thaw at room temperature or in a hot water bath.
- Other than to season noodles, you can use the scallion oil to coat other foods (such as cooked shrimp & chicken), or as a dipping sauce.