Last Updated on 18 May 2024 by cooksimply
Spring onion oil noodles are a humble Chinese dish [originally from Shanghai] that I grew up eating. My parents would serve this as a main meal as they’re super tasty and filling, or as a side dish to meat or fish. They’re hugely satisfying, and the smoky flavour of the burnt spring onions alongside the umami taste of soy sauce and black vinegar, make these noodles really moreish. In Hong Kong you can find these served at breakfast, lunch and dinner – honestly, they’re so popular because they taste so amazing. For so few ingredients, the flavour is punchy.
Delicious spring onion noodles at home
When my husband [who actually hates onions] reluctantly tried these spring onion noodles [or scallion oil noodles] for the first time, he was surprised at how much he enjoyed them and quickly told me that this was his favourite noodle dish. He now asks for them on a regular basis. These scallion oil noodles are hugely versatile and can accompany so many other meals, however, we like to have a big bowl of these on their own with plenty of chilli oil drizzled over the top.
Make these spring onions noodles
If you’re a fan of Chinese cuisine, you’ve likely tried spring onion oil noodles at your favourite Chinese restaurant. But did you know that you can make this delicious dish at home? With just a few simple ingredients and some basic cooking skills, you can whip up a batch of mouth-watering spring onion oil noodles that are sure to satisfy your Chinese takeaway cravings. Follow this spring onion noodles recipe for a satisfying meal that’s perfect for any occasion – or because you just want a big bowl of really tasty noodles.
Gather your ingredients
Before you start cooking these noodles, make sure you have all the necessary ingredients for your spring onion oil noodles. You’ll need dried noodles (such as wheat or fine egg noodles), spring onions, vegetable oil, soy sauce, and Chinese black vinegar.
How much spring onion to use
It’s the spring onion that really adds flavour to these scallion oil noodles. So the more, the better, because after cooking in hot oil they impart their fragrance and taste. For this recipe of four servings, I recommend using around two bunches of spring onions – or approximately 12-15 spring onions. It sounds like a lot, but I promise it’s not.
Mix together the soy sauce and vinegar
In a small bowl, mix together 4 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce and 1 tablespoon of black vinegar. This will be the base for the flavourful sauce that will be mixed with the spring onion oil. Set the bowl aside and move on to preparing the spring onion oil mixture. You can find black vinegar in all good Asian supermarkets or online here. If you want to substitute it, you can use rice wine vinegar instead.
Cook the noodles according to the packet instructions
The first step in making delicious spring onion oil noodles is to cook the noodles according to the packet instructions. Bring a pot of water to a boil and add the noodles, stirring occasionally to prevent them from sticking together. Cook for the recommended time, usually around 5-8 minutes, or until the noodles are tender but still slightly firm. Drain and then aside while you prepare the spring onion oil.
Make the spring onion oil
To make the spring onion oil, heat up 200ml of vegetable oil in a wok over a high heat. The oil needs to be smoking hot. Add the chopped spring onions to the hot oil, and then stir constantly for about 5 minutes, or until the onions are fragrant and dark brown until the point of burning. Remove from heat and let cool for a few minutes.
You can store the spring onion oil for use later
If you’re not looking to use the spring onion oil straight away, or you want to batch-cook the oil, you can store the spring onion oil in a jar. Once the spring onion has cooled, you can then use them another time. Add to noodles, rice or even steamed fish. The oil works so well in so many dishes.
Mix the noodles with the spring onion oil
Once your noodles are cooked and drained, it’s time to mix them with the soy sauce and vinegar mixture and the delicious spring onion oil. Pour the oil mixture over the noodles and toss them together until the noodles are evenly coated. The aroma of spring onions will make your mouth water. Serve hot and enjoy your homemade spring onion oil noodles.
Can you keep leftovers?
Yes! I think these noodles taste even better the following day. Store any leftover noodles in a suitable container and put them in the fridge for up to three days – then reheat thoroughly in the microwave on a high heat for around 3-4 minutes.
Other noodle dishes you might like
Slow cooker chicken chow mein
Spicy prawn noodles
Singapore noodles
Chinese chicken noodle soup
Chicken Pad Thai
Super tasty spring onion oil noodles
Ingredients
- 150 ml vegetable oil
- 2 bunches of spring onions approx 12-15
- 300 g dried noodles of your choice
- 4 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp black vinegar or rice wine vinegar as a substitute
Instructions
- Trim and slice the spring onions [scallions] lengthways, so they're in strips.
- In a bowl, mix together the light soy, dark soy, and black vinegar [or rice wine vinegar] and put to one side
- Heat a large pot of boiling water and cook the noodles according to the packet instructions - around 5 minutes is enough usually for me.
- Meanwhile, in a large wok or frying pan, add the oil and heat until very hot and smoking. Carefully add the spring onions and then stir-fry until they release their flavour and they're burnt - almost dark brown/black. Set aside, or you can transfer to a bowl.
- Drain the noodles and transfer to a large mixing bowl. Add the soy sauce mixture and then the spring onion oil, and using tongs, mix the noodles thoroughly with the oil and soy sauce and vinegar.
- Serve immediately.
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Did you make these spring onions in noodles?
Please let me know how these noodles turned out for you. Leave a comment below and tag @cooksimplyathome on Instagram. For other simple and delicious meals take a look at my other recipes.
Tasty dish and will make again but next time I will use less oil as noodle s were very oily and just cook spring onions until medium brown rather than almost black as they tasted a bit bitter.
Glad you enjoyed it.