There are very few recipes that I’d make again and again (because there are so many new ones to tackle). But these scallion oil noodles have become a favorite staple. The creation requires minimal ingredients and effort – but more important, they pack a flavor punch!
If you want to get in on the goodness, here are a few cooking tips for consideration:
- Double or triple the quantity if you are feeding a crowd or enjoy leftovers
- Go low and slow when frying the scallions (Rush and you risk burning them!)
- Sub in any kind of dried or fresh Asian noodles, like lo mein, ramen or soba
While the sauce takes about 30 minutes to prepare, the rest of the dish comes together quickly and easily. So what do you say? Are you tempted to whip up some scallion oil noodles today?
Recipe adapted from Food52.
Scallion Oil Noodles
Makes 2 servings
Ingredients
- 3 tablespoons canola oil
- 8 green onions, halved lengthwise and then cut crosswise into 1½" pieces
- 1½ tablespoons dark soy sauce
- 1½ tablespoons low-sodium soy sauce
- 1 tablespoon sugar
- ½ teaspoon Chinese black vinegar
- ¼ teaspoon dried chili flakes
- 8 ounces dried udon noodles
- white sesame seeds (optional, for garnish)
Instructions
- In a medium pot, heat canola oil over medium-low heat. Add green onions and cook, stirring occasionally, until golden brown, 20-30 minutes.
- Meanwhile, combine the dark and low-sodium soy sauce, sugar, Chinese black vinegar and chili flakes in a small bowl.
- Increase heat to medium. Add sauce to pot and cook, stirring occasionally, until sugar dissolves, 2-3 minutes.
- Cook udon noodles according to package directions. Rinse with cold water, drain well and transfer to pot with sauce; stir to combine.
- Garnish with sesame seeds, if using.
