Rice & noodles

Scallion Oil Dry Noodles

Name: Scallion Oil Dry Noodles
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1 servings
Cuisine: Taiwanese home cooking
Ingredients: Fresh oil noodles 1serving; Scallions 3stalks

Fried scallion oil and soy tossed with noodles—a classic Taiwanese ten-minute rental-kitchen meal.

Total 13 min Stockpot Easy 1 servings

StockpotSaucepan 10-minute mealsCooking for one

Back to recipes

Low heat until scallions turn golden—high heat burns them bitter.

Steps

How to make it

Prep 5 min · Cook 8 min

Separate scallion whites and greens; mix soy sauce and sugar.
Saucepan with 2 Tbsp oil; low heat fry whites until pale gold; add greens until golden; set scallion oil aside.
Boil noodles until springy; drain, keep 2 Tbsp cooking water.
Toss noodles with sauce, 1 Tbsp scallion oil, and cooking water.
Plate; drizzle remaining scallion oil; add blanched greens or braised egg if you like.

Tips & storage

Make it easier

Thin spaghetti or fresh wheat noodles substitute for oil noodles.

Best fresh; next day add hot water when reheating.

FAQ

Skip sugar?

Optional—a little balances soy saltiness like street noodles.

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