Scallion Oil Noodles

5 from 1 vote

These scallion oil noodles are packed with bold, savory flavor! They taste like they came from a restaurant, but are really easy to make at home in just 15 minutes with only 6 ingredients.

Prep Time10

Cook Time5

Total Time15

Course: Entree, Main

Cuisine: American, Chinese

Servings:

Calories: 503kcal

Author: Alissa Saenz

Ingredients

10 ounces dried udon noodles (Note 1)
1 large bunch scallions (Note 2)
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon organic brown sugar
¼ cup peanut oil

US Customary - Metric

Instructions

Bring a large pot of water to a boil. Add the noodles and cook them according to the package directions. Drain the noodles into a colander when they're done.
While the noodles cook, slice the scallions in half, lengthwise, then cut the halves into approximately one-inch pieces.
Stir the soy sauce, dark soy sauce, and brown sugar together in a small bowl.
Add the oil to a wok and place it over medium heat. Give the oil a minute to heat up. Once it starts to shimmer, add the scallions. Fry the scallions for about 5 minutes, stirring occasionally, just until they begin to brown. Turn off the heat, then remove the scallions immediately with a slotted spoon. Transfer them to a plate.
Add the noodles and soy sauce mixture to the wok. Toss the noodles to coat them in the sauce and oil. You can briefly turn on the heat if the noodles have cooled down too much.
Divide the noodles into bowls or onto plates, then top them with the fried scallions. Serve.

Notes

Just about any variety of dried wheat noodles can be substituted. Feel free to use ramen noodles, lo mein noodles, or even spaghetti. Fresh noodles can be substituted, but the weight needed will be different — use four servings worth.
You'll want to have about 1 ½ cups of scallions after cutting them in step 2. Six or seven medium scallions should get you there. If your scallions are very small, use two bunches.

Nutrition