Scallion Oil Noodles
A pantry-forward noodle dish built on heat, oil, and scallions — useful as a weeknight baseline.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
A starter method for the East Table kitchen reference — editorial baseline, not a tested development recipe.
Scallion oil noodles reward restraint. The dish lives or dies on the quality of your soy sauce, the temperature of your oil, and whether you let the scallions actually brown. This is a reference method — a starting point you can adjust to your pantry and preferences.
Ingredients
- 8 oz dried wheat noodles or fresh Shanghai-style noodles
- 6 scallions, white and green parts separated, thinly sliced
- ⅓ cup neutral oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- Optional: chili crisp, sesame seeds, soft-boiled egg
Method
- 1Cook noodles according to package directions. Drain and reserve a cup of cooking water.
- 2Heat oil in a small saucepan over medium until shimmering. Add white scallion parts and cook until golden, 4–6 minutes.
- 3Remove from heat. Stir in green scallion parts, soy sauces, and sugar.
- 4Toss noodles with scallion oil, adding pasta water as needed for gloss.