Scallion Noodles
Main Dish · Quick Meals · Vegan · Dairy-Free · Nut-Free · Egg-Free · Time: 20 min · Servings: 2 · Difficulty: Easy
Simple ingredients, bold flavour. These scallion noodles are quick to make and satisfy every time.
I first had this dish in Hong Kong after a long day of meetings in Central. I wanted something light and comforting, and ended up with a simple bowl of noodles tossed in fragrant scallion oil. It hit all the right notes—salty, sweet, savoury and deeply satisfying.
This version is inspired by that memory, and while I’m not claiming it’s authentic, it carries the same spirit: a pantry-friendly, quick meal that feels nourishing and nostalgic. The sauce comes together with just a few ingredients, and the scallions do all the heavy lifting, slowly crisped in oil until golden and fragrant. All you need to do is boil your noodles, toss everything together, and enjoy.
What I love most is how adaptable this dish is—you can use almost any noodles you have on hand. Think springy thin wheat noodles or HK-style egg noodles, soft and chewy la mian, rustic knife-cut noodles, or even ramen noodles (skip the seasoning packet!). Udon gives it a heartier bite, while somen or soba make it lighter and more delicate. And on those desperate days? Capellini makes a surprisingly good Italian substitute.
It’s the kind of meal you make on a quiet evening, served warm in your favourite bowl, with chopsticks or a fork depending on the mood.
Why Is There Sugar in This Recipe?
Don't worry—this isn't meant to make the noodles sweet. A small amount of sugar helps balance the saltiness of the soy sauces and enhances the savoury, umami-rich flavour of the dish. It also rounds out the deeper, slightly caramel-like notes of the dark soy sauce, creating a more balanced sauce overall.
Can I omit the sugar?
Yes, you can. The noodles will still turn out well, but the flavour may taste slightly saltier and less rounded. If you prefer a less sweet dish, you can reduce the sugar by half rather than leaving it out completely.
Can I substitute the sugar?
Absolutely. You can replace it with an equal amount of brown sugar, coconut sugar, honey, or maple syrup. Keep in mind that each substitute will add its own subtle flavour to the finished dish.
Ingredients
- 6 stalk Green onion
- ¼ cup Neutral Oil
- 2 tbsp Soy Sauce
- 1 tbsp Dark Soy sauce
- 1 tsp Vegetarian O(yster sauce
- 2 tsp Sugar
- 150 g Noodles of your choice
Directions
- Prepare the scallions Cut the green onions into 2-inch pieces, separating the white and green parts. The white parts will cook longer, so keep them aside from the greens.
- Infuse the oil In a small pot or skillet, heat the oil over medium-low heat. Add the white parts of the scallions first and let them sizzle gently for about 10 minutes, stirring occasionally. Then add the green parts and continue frying for another 5 minutes, until lightly crisp and slightly browned. Remove any burnt pieces if needed, then turn off the heat.
- Remove Scallions and rest the oil Remove the scallions from the oil, leaving the infused oil in the pan. Drain off a little excess if needed. Let the oil cool for about 2 minutes while you cook the noodles.
- Cook the noodles Boil the noodles according to package instructions. Drain well and set aside.
- Finish the scallion oil sauce Return the scallion oil to the stove over low heat. Carefully pour in the soy sauce mixture (it may sizzle or splatter), then stir gently until the sugar fully dissolves.
- Toss and serve Add the noodles into the scallion oil and toss until evenly coated. Mix in most of the toasted scallions, reserving a little for garnish. Top with a crispy fried egg if you like, and enjoy immediately.