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Scallion Oil Noodles Recipe

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Scallion oil noodles is a simple yet flavorful Chinese noodle dish featuring thin noodles tossed in a fragrant scallion and ginger-infused oil, seasoned with oyster sauce and black vinegar, and topped with crispy shallots for a delightful crunch. This quick recipe takes about 30 minutes to prepare and serves 4, making it an ideal weeknight meal that’s both comforting and aromatic.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Noodles
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Gluten Free

Ingredients

Scallion Oil

  • 6 bulb scallions, diced (a little over 2 cups diced scallion)
  • 1 oz ginger root, grated (about 1.5 tbsp grated ginger)
  • 2 tbsp toasted sesame oil
  • 1 tsp coarse sea salt (or to taste)
  • ½ tsp ground white pepper
  • ½ tsp Sichuan peppercorn powder (optional)
  • ½ cup avocado oil (or any neutral-flavored oil)

Noodles & Seasoning

  • 4 bundles thin round noodles (such as La Mian or any thin noodles of your choice)
  • 2 tsp oyster sauce (per bowl, or to taste)
  • 2 tsp Chinese black vinegar (per bowl, or aged balsamic vinegar, to taste)

Toppings

  • Crispy shallot (or gluten-free fried onion)

Instructions

  1. Make scallion oil: Dice the scallions into small rounds and grate the peeled ginger. Place both in a heat-proof bowl. Add toasted sesame oil, coarse sea salt, ground white pepper, and Sichuan peppercorn powder if using. Stir to combine.
  2. Preheat the oil: In a small saucepan, heat the avocado oil over medium-low heat for about 7–8 minutes until it starts to simmer. You can test this by inserting a dry chopstick into the oil and watching for bubbles forming around it.
  3. Pour hot oil over aromatics: Carefully pour the hot avocado oil over the scallions and ginger mixture, allowing it to sizzle and release the flavors. Stir gently and let the scallions soften in the hot oil for a few minutes.
  4. Boil the noodles: Bring a large pot of water to a boil. Cook the noodles according to the package instructions until al dente. Drain the noodles well and divide them equally into 4 serving bowls.
  5. Season the bowls: Add 2 teaspoons of oyster sauce and 2 teaspoons of Chinese black vinegar to each bowl of noodles. Adjust to taste if needed.
  6. Combine and serve: Toss the noodles with the sauces to combine evenly. Ladle a few tablespoons of the prepared scallion oil over each bowl, then sprinkle crispy shallots on top. Toss again briefly to mix, and serve immediately for best flavor and texture.

Notes

  • Adjust the amount of oyster sauce and black vinegar to your preferred taste.
  • Sichuan peppercorn powder adds a subtle numbing spice but is optional.
  • Use gluten-free fried onions to keep the dish gluten-free if needed.
  • For a vegetarian version, ensure oyster sauce is replaced with a vegetarian alternative such as mushroom sauce.
  • The key to a flavorful scallion oil is gently heating the oil and pouring it hot over the aromatics to release their fragrance without burning them.

Find it online: https://cheftinaskitchen.com/scallion-oil-noodles-recipe/