Scallion Oil Noodles with Soy Sauce | CookOS

Scallion Oil Noodles

Name: Scallion Oil Noodles with Soy Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 bunch scallions; 1/2 cup avocado oil; 1 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tsp granulated sugar; 8 oz spaghetti or Chinese wheat noodles; Extra chopped scallion greens for garnish

Scallion Oil Noodles are a simple Chinese dish where tender noodles are tossed in a fragrant, homemade scallion-infused oil combined with oyster and soy sauce, delivering intense savory flavor in under 20 minutes.

🌍Chinese 🏷️Scallion oil noodles 🏷️Noodles 🏷️Scallion 🏷️Asian

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

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Ingredients

1 bunch scallions
1/2 cup avocado oil
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp granulated sugar
8 oz spaghetti or Chinese wheat noodles
Extra chopped scallion greens for garnishoptional

8 Ingredients

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Instructions

1
Chop the scallions, separating the white and light green parts from the dark green parts.
2
In a wok or large pan, heat the avocado oil over medium-low heat. Add the chopped white parts of the scallions.
3
Let the scallions fry slowly for about 10 minutes, allowing them to simmer and infuse the oil. Avoid stirring too much. They should become fragrant and slightly browned, but not burnt.
4
Add the dark green parts of the scallions to the pan and continue to fry for an additional 5 minutes.
5
Remove the pan from the heat and let the scallion oil cool for about 5 minutes.
6
While the oil cools, prepare the sauce. In a small bowl, combine the oyster sauce, light soy sauce, dark soy sauce, and sugar. Whisk until the sugar is dissolved.
7
Cook your noodles according to package directions, then drain.
8
Add the cooked noodles to the pan with the scallion oil.
9
Pour the prepared sauce over the noodles.
10
Toss everything together until the noodles are evenly coated with the oil and sauce.
11
Garnish with extra chopped scallion greens if desired, and serve immediately.

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Tips & Notes

Pro tips

Infuse the oil gently by pouring hot oil over fresh scallions—don't overheat or scallions will burn and turn bitter.
Cook noodles to just tender; slightly undercooked is better than mushy since they'll absorb moisture from the oil.
Toss warm noodles with oil and sauce immediately after draining to ensure even coating and better flavor absorption.
Use both light and dark soy sauce for depth—light soy adds saltiness, dark soy adds umami and color.

Substitutions

Avocado oil → Peanut oil or vegetable oil (neutral flavor, same smoke point)
Oyster sauce → Additional light soy sauce or mushroom sauce (maintains umami)
Spaghetti → Fresh Chinese egg noodles or ramen noodles (adjusts cooking time)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or oil, or serve chilled as a noodle salad.

Common Questions

Can I make the scallion oil ahead of time?

Yes, infuse the oil with scallions several hours before serving, or even the day prior. Store in an airtight container at room temperature.

What type of noodles work best?

Chinese wheat noodles or spaghetti both work well. Choose fresh or dried noodles based on availability and preference for texture.

Can I use a different oil?

Neutral oils like vegetable or peanut oil substitute for avocado oil. Avoid strong oils like extra-virgin olive oil, which will overpower the scallion flavor.