![\"scallion](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/09\/Scallion-oil-noodles-1-683x1024.jpeg\")
<\/figure>\n\n\n\nIngredients<\/h2>\n\n\n\n\n- Scallions (green onions)<\/strong> \u2013 They are the star of this noodle dish. The scallions are fried until fragrant and golden to infuse the oil with a deep, savory aroma. <\/li>\n\n\n\n
- Onion<\/strong> \u2013 It adds extra sweetness and body in addition to the scallion.<\/li>\n\n\n\n
- Vegetable oil<\/strong> \u2013 I use peanut oil, but soybean or canola oil also works well, as their neutral flavors allow the scallion fragrance to shine. Extra virgin olive oil and other oils with strong flavors are not suitable, as they will overpower the aroma of the scallions and onions.<\/li>\n\n\n\n
- Light soy sauce<\/strong> \u2013 It provides umami and depth, and using a good-quality light soy sauce<\/a> ensures the best flavor.<\/li>\n\n\n\n
- Dark soy sauce <\/strong>\u2014 it is much darker and slightly sweet compared to the regular soy sauce, which helps to improve the color.<\/li>\n\n\n\n
- Sugar<\/strong> \u2013 It balances the saltiness and enhances the caramelization of the scallions. <\/li>\n\n\n\n
- Shaoxing wine<\/strong> (Optional) \u2013 This adds subtle complexity and helps round out the soy-based sauce. Unlike sesame oil, Shaoxing wine <\/a>can be added earlier, so the alcohol burns off while still leaving its rich flavor in the dish.<\/li>\n\n\n\n
- Wheat noodles<\/strong> \u2013 Thin and chewy, they are perfect for holding up to the glossy scallion oil.<\/li>\n<\/ul>\n\n\n\n
![\"Ingredients](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/09\/Scallion-oil-noodles-A7406998.jpeg\")
(The main ingredients of making scallion oil)<\/strong><\/figcaption><\/figure>\n\n\n\nHow to prepare the Scallion Oil Noodles<\/h2>\n\n\n\n
The preparation is fairly simple. Here are the steps:<\/p>\n\n\n\n
a, Preparation<\/h3>\n\n\n\n\n- Scallions:<\/strong> Wash and pat dry thoroughly to prevent splattering during frying. Separate the white and green parts, then cut them into 1-inch strips. Lightly crushing the white parts of the scallions helps to release their flavor more effectively during frying.<\/li>\n\n\n\n
- Onion:<\/strong> Slice into thin strips.<\/li>\n\n\n\n
- Noodles:<\/strong> Prepare according to the package instructions. Typically, bring a pot <\/a>of water to a boil, add the noodles, and wait until the water returns to a boil. Loosen the noodles with a pair of chopsticks, then cook for the time as indicated on the package<\/li>\n<\/ul>\n\n\n\n
![\"cook](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/09\/Scallion-oil-noodles-image-14.jpeg\")
<\/figure>\n\n\n\nb, Cooking<\/h3>\n\n\n\n\n- Add the white parts of the scallions and the onion slices to cold oil in a wok or pan. Heat gently over medium heat until they turn golden and begin to curl.<\/li>\n<\/ul>\n\n\n\n
![\"fry](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/09\/Scallion-oil-noodles-image-1.jpeg\")
<\/figure>\n\n\n\n\n- Add the green section of the scallions and continue frying over medium-low heat until they become crispy and golden brown. Remove the scallions with a strainer <\/a>and set aside to use as a topping.<\/li>\n<\/ul>\n\n\n\n
![\"the](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/09\/Scallion-oil-noodles-image-4.jpeg\")
<\/figure>\n\n\n\n\n- Stir the light and dark soy sauce, sugar into the infused oil. Simmer until small bubbles appear (usually about 2-3 minutes), then turn off the heat.<\/li>\n<\/ul>\n\n\n\n
![\"Scallion](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/09\/Scallion-oil-noodles-image-8.jpeg\")
<\/figure>\n\n\n\n\n- Boil the noodles according to the package instructions until al dente. Drain well.<\/li>\n\n\n\n
- Toss the cooked noodles with the hot scallion oil sauce until evenly coated. Top with the crispy scallions and freshly cut green onions to serve.<\/li>\n<\/ul>\n\n\n
How to prepare the Scallion Oil Noodles<\/h2>\n\n\n\n
The preparation is fairly simple. Here are the steps:<\/p>\n\n\n\n
a, Preparation<\/h3>\n\n\n\n\n- Scallions:<\/strong> Wash and pat dry thoroughly to prevent splattering during frying. Separate the white and green parts, then cut them into 1-inch strips. Lightly crushing the white parts of the scallions helps to release their flavor more effectively during frying.<\/li>\n\n\n\n
- Onion:<\/strong> Slice into thin strips.<\/li>\n\n\n\n
- Noodles:<\/strong> Prepare according to the package instructions. Typically, bring a pot <\/a>of water to a boil, add the noodles, and wait until the water returns to a boil. Loosen the noodles with a pair of chopsticks, then cook for the time as indicated on the package<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\nb, Cooking<\/h3>\n\n\n\n\n- Add the white parts of the scallions and the onion slices to cold oil in a wok or pan. Heat gently over medium heat until they turn golden and begin to curl.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n\n- Add the green section of the scallions and continue frying over medium-low heat until they become crispy and golden brown. Remove the scallions with a strainer <\/a>and set aside to use as a topping.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n\n- Stir the light and dark soy sauce, sugar into the infused oil. Simmer until small bubbles appear (usually about 2-3 minutes), then turn off the heat.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n\n- Boil the noodles according to the package instructions until al dente. Drain well.<\/li>\n\n\n\n
- Toss the cooked noodles with the hot scallion oil sauce until evenly coated. Top with the crispy scallions and freshly cut green onions to serve.<\/li>\n<\/ul>\n\n\n
<\/figure>\n\n\n\nb, Cooking<\/h3>\n\n\n\n\n- Add the white parts of the scallions and the onion slices to cold oil in a wok or pan. Heat gently over medium heat until they turn golden and begin to curl.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n\n- Add the green section of the scallions and continue frying over medium-low heat until they become crispy and golden brown. Remove the scallions with a strainer <\/a>and set aside to use as a topping.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n\n- Stir the light and dark soy sauce, sugar into the infused oil. Simmer until small bubbles appear (usually about 2-3 minutes), then turn off the heat.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n\n- Boil the noodles according to the package instructions until al dente. Drain well.<\/li>\n\n\n\n
- Toss the cooked noodles with the hot scallion oil sauce until evenly coated. Top with the crispy scallions and freshly cut green onions to serve.<\/li>\n<\/ul>\n\n\n
<\/figure>\n\n\n\n- \n
- Add the green section of the scallions and continue frying over medium-low heat until they become crispy and golden brown. Remove the scallions with a strainer <\/a>and set aside to use as a topping.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
- \n
- Stir the light and dark soy sauce, sugar into the infused oil. Simmer until small bubbles appear (usually about 2-3 minutes), then turn off the heat.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
- \n
- Boil the noodles according to the package instructions until al dente. Drain well.<\/li>\n\n\n\n
- Toss the cooked noodles with the hot scallion oil sauce until evenly coated. Top with the crispy scallions and freshly cut green onions to serve.<\/li>\n<\/ul>\n\n\n
- Stir the light and dark soy sauce, sugar into the infused oil. Simmer until small bubbles appear (usually about 2-3 minutes), then turn off the heat.<\/li>\n<\/ul>\n\n\n\n