Super Easy and Flavourful Scallion Oil Noodles

This simple meal doesn’t require a lot of ingredients, but it’s packed with a umami and savoury flavour. I love making scallion oil because I can store it in the fridge for weeks, and whenever I’m in the need of a quick 5 minute meal, this comes in super handy.

“What is scallion oil?”, you may ask. It’s simply just frying scallions (green onions), shallots, and ginger in oil over a medium-low heat in a slow cook method, allowing the aromas and flavours to release, and thus, producing a savoury and umami flavour in the oil. You can keep the oil stored in the refrigerator for up to 3 weeks, which is why it’s super convenient for when you need a quick meal. Just mix it up with some soy sauce and sugar, and add it to your favourite noodles. Top with a fried egg (or any protein of your choice), and bam! A quick meal done right. You can even customize it with additional toppings.

The ingredients are easily accessible, which is why you can easily make this at home!

Ingredients

Scallion oil:

• 100g scallions
• 3 shallots (sliced)
• 2 pieces of thinly sliced fresh ginger
• Neutral cooking oil (for frying)

Scallion oil soy sauce mixture:

• 4 tbsp scallion oil
• 2 tbsp soy sauce
• 2 tbsp dark soy sauce
• 2 tsp sugar

2 servings of noodles
2 fried eggs

Instructions

Scallion oil:
1. Start by patting dry the scallions (very important or else oil will fly out crazily when frying). Cut scallions into 2-inch pieces.

2. Add the ginger, shallots, and ONLY the white and light green parts of the scallion stalks to a pot/wok. Pour just enough oil to cover them. Turn the heat to medium-low and let it sizzle for around 10 minutes. Remove from the pot and set aside.
3. Add in the green parts of the scallions and fry for 5 to 10 minutes, keeping a close eye on them so they don’t burn (throw out any burned pieces). Remove the scallions from the pot/wok and set aside with the fried ginger and shallots. Don’t throw this out! It makes a good topping for your noodles.
4. Sieve the scallion oil and let cool. It can be kept in the fridge for up to 3 weeks.

Soy sauce mixture:
In a saucepan/pan over low heat, mix all the ingredients together until the sugar has dissolved. Pour equally into bowls.

Assembling:
1. Cook your favourite noodles according to package instructions.
2. Add the drained noodles to each bowl, and mix with the scallion oil soy sauce mixture.
3. Top off with some of the fried scallions/shallot/ginger from before, along with a fried egg (highly recommended)! Enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!