Scallion Oil Noodles

This scallion oil noodles recipe is great for clearing leftover scallions (we call them spring onions here so I am going to use both terms interchangeably) in the fridge. The scallion noodles, coated in the aromatic scallion oil, are great to eat on their own or as a main carb in a salad bowl/lunch box.

Related Recipe:
See Also:

Scallion Oil Noodles Recipe
I am using Japanese somen on this day. It cooks in 2 minutes just like angel hair. You can use any type of noodles or pasta for this recipe.

MY HOME-GROWN SCALLIONS (SPRING ONIONS)

Home-Grown Spring Onions (From Shallots)
I planted some spring onions using an old batch of shallots that started sprouting roots in the fridge. After two weeks, I had a small harvest of spring onions. Check out this tutorial on how to grow spring onions (scallions).

Home-Grown Spring Onions (From Shallots)
(Pictured Above) My home-grown scallions (bottom) are noticeably thinner (resembling chives) than those sold at the supermarket (top). At my new home now, I grew them on my kitchen window sill which only has partial sun. Nevertheless, though my home-grown scallions are thinner, they are tender & very fragrant.

Note: I did not harvest the white bottom ends (exposed bulb area) as the spring onions will continue to grow for a second smaller harvest. 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.

MAKING SCALLION OIL (STEP-BY-STEP)

Chopped Spring Onions
Chop the spring onions (scallions) thinly.

Grated Ginger
Grate some ginger. The ginger is a really important component of this scallion oil.


Heat sesame oil & peanut oil on low heat in a saucepan. Add grated ginger and let it sizzle in the heat for about 30 seconds. You will smell the nice aroma of the ginger.


Add chopped spring onions and mix well. Turn off the stove.


Season to taste with MSG-free chicken seasoning powder (pictured above) & salt. The scallion oil should be slightly over-salted to taste good.

MAKING SCALLION OIL NOODLES


Cook somen (or any favourite) noodles in boiling water (pictured above). For somen, they cook in about 2 minutes, similar to angel hair. Drain in a colander and cool the noodles under running tap water. Don’t discard the somen cooking water yet.

Scallion Oil Noodles Recipe
Add noodles to a large bowl and spoonfuls of scallion oil and toss to coat evenly. If the noodles are too dry, just add some somen cooking water and more sesame oil to bind the noodles together.

Scallion Oil Shrimps
Besides noodles, this scallion oil can be used to coat other foods such as cooked shrimps and chicken.

Scallion Oil Shrimp & Somen Salad Recipe
I made this scallion shrimp and somen saladcheck out the recipe by clicking here.

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!

Check out the step-by-step photos on the previous page.

Ingredients:

SCALLION OIL

  • 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

SOMEN NOODLES

  • 1 serving (about 75g) dried somen noodles (or any favourite noodles)

Directions:

  1. 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.
  2. 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.
  3. 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.

Cooking Note(s):

  1. 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.
  2. 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.
  3. 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.