By eatmundo · July 12, 2026
Same ingredients, elsewhere in the world
7 matchesDishes from other countries' kitchens, made from the same core ingredients as Scallion Oil Noodles. The percentage is the share of ingredients the two recipes have in common.
Steamed Eggplant Side Dish (Gaji-namul)In South Korea · same ingredients55%
Dubu-jorim (Spicy Braised Tofu)In South Korea · same ingredients55%
Beef and Radish Soup (Sogogi-muguk)In South Korea · same ingredients55%
A quintessential Shanghainese comfort dish. The simplicity of crispy fried scallions infused into oil creates a fragrant, savory experience.
According to eatmundo's ingredient comparison, the closest dish to Scallion Oil Noodles from another cuisine is Steamed Eggplant Side Dish (South Korea): the two share 55% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Finely chop 50g of scallions, separating the white and green parts.
- 2
In a wok over low heat, add 60ml vegetable oil and the white scallion parts.
- 3
Fry slowly for 5 minutes until the scallions are golden brown but not burnt.
- 4
Add the green scallion parts and fry for another 2 minutes until crispy.
- 5
Take the wok off the heat, step back, and carefully stir 45ml of soy sauce and 1 tbsp of sugar into the hot oil, as it will spit. Stir until the sugar dissolves.
- 6
Boil 200g of wheat noodles in 1.5 l of boiling water in a separate pot according to package instructions.
- 7
Drain the noodles well and place them in a large serving bowl.
- 8
Pour the hot scallion-infused oil over the noodles and toss thoroughly to coat every strand.
Frequently Asked Questions
What is Scallion Oil Noodles?
Scallion Oil Noodles is a Chinese noodle dish consisting of wheat noodles tossed in a sauce made from scallions fried in vegetable oil, soy sauce, and sugar. It is commonly served as a simple, quick meal or a staple breakfast across China.
Which type of noodle is best for authentic scallion oil noodles?
Fresh or dried thin wheat flour noodles are best because they have the right texture to absorb the flavorful oil sauce.
How do I know when the scallions are fried enough?
Fry the scallions over low heat until they are deeply golden brown and crispy, but remove them from the heat before they turn black and bitter.
Should I use the whole scallion or just the green parts?
Use both parts for depth of flavor; the white parts provide a pungent base for the oil, while the green parts provide the classic color and toasted aroma.
What is the secret to getting the sauce to coat the noodles evenly?
Pour the hot scallion oil and soy sauce mixture over the well-drained noodles and toss thoroughly to coat every strand.
