If you’re craving something cozy, savory, and deeply satisfying—but don’t want to spend hours in the kitchen—this Scallion Oil Noodles recipe is your new go-to. Made with just a handful of pantry staples, it comes together in under 15 minutes but tastes like something you’d get at a late-night noodle stall in Shanghai or Taipei.
At the heart of this dish is scallion oil, a slow-simmered infusion of scallion whites, garlic, and ginger that’s a staple in Chinese cooking. Tossed with dark soy, oyster sauce, and hoisin, it creates an umami-rich sauce that clings beautifully to chewy noodles.
🥢 What Is Scallion Oil?
Scallion oil is a traditional Chinese aromatic oil made by slowly simmering scallion whites, garlic, and ginger in neutral oil. It’s a versatile flavor base used in sauces, noodles, marinades, and stir-fries. Learn how to make your own in this scallion oil recipe post.
🍜 Why You’ll Love Scallion Oil Noodles
- ✅ Fast & easy – Done in 15 minutes or less
- ✅ Deep flavor – Built on rich, aromatic scallion oil
- ✅ Pantry-friendly – All shelf-stable staples
- ✅ Customizable – Add a fried egg, chili crisp, bok choy, or ground pork
Whether it’s a midnight snack or a lazy weekday meal, this dish delivers serious comfort with minimal effort.
🧠 Tips & Add-Ons
- Add protein: Top with a soft-boiled egg, crispy tofu, or stir-fried pork
- Veg it up: Toss in blanched bok choy, spinach, or shredded cucumber
- Heat it up: Drizzle with chili oil or add a pinch of white pepper
- Double the sauce: Scale up and store in the fridge for a week of quick noodle meals
Scallion Oil Noodles – A 15-Minute Chinese Pantry Classic
2
servings5
minutes10
minutesIngredients
Noodles of choice (knife-cut, wheat, or instant work great)
3 Tbsp 3 water
1 Tbsp 1 oyster sauce
1 Tbsp 1 dark soy sauce
1 Tbsp 1 hoisin sauce
chopped scallion greens, for garnish
Directions
- Boil your noodles according to the package instructions. Knife-cut noodles are traditional and give a great chewy texture, but any kind of wheat noodle will work.
- In a pan over medium-low heat, combine the scallion oil, oyster sauce, dark soy sauce, hoisin sauce, and water.
- Bring to a boil and stir to combine. Don’t worry if the sauce splits slightly—that’s just the oils separating and it won’t affect flavor.
- Add the drained noodles straight into the sauce. Turn off the heat and toss well until the noodles are evenly coated and glossy.
- Top with chopped scallion greens or a spoonful of chili crisp if you like it spicy. Serve immediately.
Final Thoughts
This Scallion Oil Noodles recipe is proof that pantry ingredients can pack serious flavor. It’s comforting, endlessly customizable, and perfect for busy days or lazy nights. Once you’ve made it once, you’ll want to keep scallion oil in your fridge at all times—because this dish is the definition of low-effort, high-reward.
