You know I love a surprisingly delicious simple dish. Simple in cooking instructions, and number of ingredients. This spicy scallion oil noodle recipe is just that. With only 6 ingredients, and 30 minutes you have a savory, flavorful, and highly addictive bowl of noodles. These spicy noodles are tossed in a sauce made from soy sauce, chili flakes, and the star of the dish scallion oil. While frying the scallions can be time consuming I guarantee you the end result is one that will stay in the books.
What You’ll Need for Spicy Scallion Oil Noodles
- Scallions – You are going to need A LOT of scallions, approximately 8-10. The scallions get fried over a long period of time (20 minutes) until they are golden and crispy. Do not rush this step, if your heat is too high they will burn. I’ve seen recipes call for cutting the scallions in large chunks, however I like having a few crispy scallions in every bite. I opted to cut both on a bias and julienne in thin strips.
- Soy Sauce
- Dark Soy Sauce – Do not skip this, the dark soy sauce is what gives the sauce an extra depth of flavor, that traditional soy sauce alone doesn’t deliver. I used THIS one in this recipe.
- Chili Flakes
- Canola or Vegetable Oil – Please do not attempt this with olive oil. First off, olive oil has a lower smoke point than both canola and vegetable. The end result would be a burnt oil, and half cooked scallions. Also olive oil isn’t a neutral oil, it will provide an unwanted flavor for this specific dish.
- Noodles – Fresh ramen is my go to, however instant ramen noodles or even soba noodles are also great options.
I dare you to have one bite
A Few Tips
- I like to fry my scallions until they are golden brown, and a bit bitter (not burnt). If this isn’t your style pull them off a few minutes early before they all become brown. Just don’t pull them off too soon or they will be a soggy mess.
- This spicy scallion oil would also taste amazing in a dressing or poured over dumplings.
- Don’t overcook your noodles! Whether you are using instant or fresh, make sure you cook the noodles properly.
- For another great noodle dish try my Black Bean Garlic Chili Noodles.
Spicy Scallion Oil Noodles
- Large pot or Wok
- 8-10 scallions sliced thin
- 1 cup oil canola or vegetable
- 1/2 cup soy sauce
- 1/2 cup dark soy sauce
- 1-2 tbsp chili flakes 2 for extra spicy
- In a large pot over medium-low heat add the oil. Once the oil has heated up add scallions and give a mix. Cook the scallions slowly until crispy (15-25 minutes) DO NOT RUSH THIS!
- Once scallions are golden brown (or slightly before if you don't like over-done scallions) pull out with tongs.
- Strain the oil to get any remaining scallions out and return to low heat.
- Add chili flakes and cook for another 3 minutes.
- Add soy sauce, and dark soy sauce and cook for another 3 minutes constantly stiring.
- Transfer the oil sauce to an air tight container if not using immediately, and put in the refrigerator to store.
- When ready to assemble the noodles, cook noodles as per instructions. Drain, and place in a bowl. Spoon over oil (approx 2-3 tbsp per serving). Mix to combine and top with crispy scallions.
- Crispy scallions will stay good for 1 day, oil however can be stored in the fridge for up to a week. When you are ready to use again heat up the oil before pouring over the noodles.