Scallion Noodles are a masterclass in simplicity. Chewy noodles are bathed in a glossy, aromatic oil infused with fresh scallions bringing that sharp, clean bite. This simple dish from Shanghai is unassuming but punches way above its weight. The savory depth of soy sauce, the warmth of ginger, and just a touch of sweetness all play supporting roles. But the scallions, AKA green onions, steal the show.
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Each bite of Scallion Oil Noodles is a mix of tender noodles, crispy bits of pork, and those golden, sizzled scallions that add a delightful textural contrast. It’s the kind of dish that’s so simple, yet I can’t stop eating it because it’s just that good. It’s a perfect street food, but tastes just as good when you make it at home.
I love to make this dish for a quick weeknight dinner. For a more elaborate meal, I’ll add a spicy cucumber salad or some cucumber kimchi. And the best part? It’s budget-friendly, too. If you’ve got some noodles and a bunch of scallions lying around, you’re already halfway there.
Ingredients You Need
These ingredients are simple, but each one plays a key role in making this dish come together perfectly. Here’s what you’ll need:
- Ground pork: Look for pork that has a good balance of fat to keep things juicy. You could also swap it out for tofu, ground chicken or turkey, or another protein if you prefer.
- Cooking oil: Use a neutral-flavored oil with a high smoke point. I prefer avocado oil, but you could use any neutral oil you have on hand.
- Scallions (green onions): The star of the show! I use both the white and green parts of the scallions. You’ll need to chop some to mix into the pork and cut some into thin strips to be fried for that crispy topping.
- Dark soy sauce: This gives the dish a deep, rich color and flavor. If you don’t have dark soy sauce, you can use regular soy sauce, but the dish might be a bit lighter in color.
- Light soy sauce: Adds a milder, salty flavor. It’s what balances out the darker, more intense soy sauce.
- Sugar: I use a small amount, but it’s enough to balance out the saltiness and bring everything together.
- Dried Chinese wheat noodles: These thin wheat noodles are the traditional choice, but you could also use any noodles you have on hand, and, of course, remember to cook according to the package instructions before you toss them in. Hokkien noodles would also work really well here, as would ramen noodles or even soba.
How to Make It
Making scallion noodles is a breeze, and the steps are very simple. Here’s how to make this delicious dish:
- Cook the pork: Brown the ground pork in a pan, then toss in chopped scallions until they start to brown.
- Make scallion oil: Fry julienned scallions in hot oil until they sizzle and turn golden.
- Prepare the sauce: Add dark and light soy sauce and sugar to the skillet, letting it bubble.
- Toss the noodles: Mix the cooked noodles with the sauce and pork, then garnish with the crispy fried scallions.
What to Serve With It
Scallion noodles are pretty satisfying on their own, but if you want to round out the meal with a side dish or two, there are a few great options. Steamed vegetables like broccoli or bok choy make a nice side, adding a healthy green touch without overshadowing the noodles. Egg Drop Soup is another excellent choice; it’s light, simple, and pairs nicely with the rich flavors of the noodles.
For a refreshing contrast, Pickled Daikon Radish to cut through the richness of the pork and soy sauce. And to drink, a warm cup of green tea is both classic and cleansing, balancing out the savory goodness of the dish.
More Dishes With Chinese Wheat Noodles
Chinese wheat noodles, like other wheat noodles, are made with wheat flour and egg. But unlike Italian pasta, which is rolled and cut, while Chinese wheat noodles are often hand pulled, giving them a unique, springy texture. You’ll find them in recipes like Sichuan Dan Dan Noodles, Sesame Noodles with Beef, and Garlic Chili Oil Noodles.
Scallion Noodles with Ground Pork
Ingredients
For the pork
- 6 ounces pork ground
- 2 tablespoons oil
- 4 pieces scallions chopped
For the scallion oil
- 3 tablespoons cooking oil
- 10 pieces scallions julienned
For the sauce and noodles
- 3 tablespoons dark soy sauce
- 3 tablespoons light soy sauce
- 1 tablespoon sugar
- 1 pound noodles dried Chinese wheat, cooked according to the package directions
Instructions
- First, cook the pork. Heat 2 tablespoons of oil over medium-high heat in a large skillet or wok. Add the pork and cook, stirring, until it begins to brown and crisp. Add the chopped scallions and cook another minute or two until the scallions begin to brown. Using a slotted spoon, transfer the mixture to a bowl, leaving the oil behind in the skillet.
- Reduce the heat under the skillet to medium and add an additional 2 to 3 tablespoons of oil. Add the julienned scallions and cook, stirring occasionally, until they sizzle and turn golden brown, about 3 minutes.
- Using a slotted spoon, fine-mesh sieve, or spider, remove the scallions from the oil and set them on a paper towel-lined plate to drain, leaving the oil in the skillet.
- Reduce the heat under the skillet to low, add the dark and light soy sauces and sugar and cook until the mixture bubbles, about 2 minutes.
- Add the noodles and toss them with the sauce until well coated. Add the pork mixture and toss again to incorporate.
- Serve immediately, garnished with the sizzled scallion shreds.
Nutrition
Robin Donovan is an AP syndicated writer, recipe developer, food photographer, and author of more than 40 cookbooks including the bestsellers Ramen Obsession and Ramen for Beginners. Her work is featured by major media outlets including Huffington Post, MSN, Chicago Sun-Times, Orlando Sentinel, Buzzfeed, Cooking Light, Mercury News, Seattle Times, Pop Sugar, and many others. More about Robin