Scallion oil noodles are a simple, satisfying dish you can make in about 20 minutes. With minimal ingredients and a big flavor payoff, this recipe works with store-bought ramen or homemade noodles if you want to take it up a notch. Below you’ll find an easy method for making the noodles from scratch, plus a straightforward scallion oil sauce that comes together quickly.

How many scallions to use in scallion oil noodles

Scallions (green onions) give this dish its aroma and bright onion flavor. For two portions, 5–6 medium stalks is a good guideline — the more you use, the more fragrant the sauce becomes. Separate the white parts from the green tops, cut into 3-inch segments, then slice thinly. Cook the whites first until lightly browned to build flavor, then add the greens at the end to preserve color and freshness.

How to make homemade scallion oil noodles

Making the noodles yourself is surprisingly easy and rewarding. The method below yields tender, fresh noodles that pair beautifully with the scallion oil sauce. If you prefer convenience, boil your favorite packaged noodles instead and proceed with the sauce.

Step 1: Mix ingredients

Combine 2 cups of all-purpose flour with 140 ml of room-temperature water and a pinch of salt. Start mixing by hand until the mixture comes together into a rough dough, then transfer to a stand mixer with a dough hook if you have one. Knead on medium speed about 5–10 minutes until the dough is smooth and elastic.

Step 2: Let it rest at room temp

Resting the dough is essential. Cover the dough in a plastic bag or bowl and let it sit at room temperature for at least 1 hour. This resting period allows the gluten to relax so you can roll the dough very thin without it springing back.

Step 3: Roll and cut

After resting, roll the dough out as thinly as you can, dusting with flour to prevent sticking. Aim for roughly 0.25 cm thickness or thinner if you like delicate noodles — remember they will expand slightly when cooked. Tightly roll the flattened dough into a log and slice across to the desired noodle width. Unfurl the cut noodles and dust with flour so they don’t clump.

Scallion Oil Noodles

Ingredients

Homemade noodle ingredients

• 2 cups all-purpose flour
• 140 ml room-temperature water
• Pinch of salt

Sauce ingredients

• 4–6 stalks scallions, whites and greens separated and thinly sliced
• 2½ tablespoons neutral oil (vegetable, canola, or peanut)
• 2 tablespoons regular soy sauce
• 1½ tablespoons dark soy sauce (for color and depth)
• 1 tablespoon sugar
• Optional: 1 teaspoon MSG (omit if you prefer)

Garnish

• 1 egg, fried crispy (optional)
• Furikake or toasted sesame seeds (optional)

Instructions

Homemade noodles

1. In a bowl, mix flour, water, and salt until a rough dough forms. Knead by hand briefly to bring it together.
2. Transfer the dough to a stand mixer and knead with a dough hook for 5–10 minutes until smooth and elastic. If you don’t have a mixer, knead by hand 8–12 minutes.
3. Place the dough in a plastic bag or covered bowl and let rest at room temperature for at least 1 hour.
4. Roll the dough out on a floured surface until about ¼ cm thick, dusting with flour as needed to prevent sticking.
5. Tightly roll the sheet of dough and slice into strips to form noodles. Unroll the strips and dust with flour so they separate easily.
6. Cook the noodles in boiling water. Fresh noodles typically float and are ready in 2–3 minutes; taste to check for doneness.
7. Note: The dough makes enough noodles for two servings. If you plan to use all the noodles, double the sauce quantities.

Sauce and assembly

1. While the noodles cook, separate scallion whites from greens and slice thinly.
2. Heat oil in a pan over medium heat. Add the scallion whites and cook until they become slightly browned and fragrant — this builds the oil’s flavor.
3. Add the scallion greens, regular soy sauce, dark soy sauce, sugar, and MSG (if using). Stir briefly to combine and let the sauce warm through. Adjust seasoning to taste.
4. Drain the noodles and add them directly into the pan with the sauce. Toss thoroughly so each strand is coated with the scallion oil mixture.
5. Serve immediately, topped with a crispy fried egg and a sprinkle of furikake or toasted sesame seeds if desired.

Tips, variations, and storage

• For a quicker version, use store-bought fresh or dried noodles; cook according to package directions and toss with the prepared scallion oil.
• If you don’t have dark soy sauce, increase regular soy sauce slightly and add a small pinch of molasses or brown sugar for color (small adjustments only).
• Add chili oil, sliced chili, or a pinch of crushed red pepper for heat.
• Leftover noodles keep in an airtight container in the refrigerator for 1–2 days. Reheat gently in a skillet with a splash of water or oil to loosen the sauce.
• Make the sauce ahead and store in the fridge; gently warm it and toss with freshly cooked noodles when ready to eat.

Additional Info

If you enjoyed this recipe, try these other ideas in your own kitchen: Panang curry short ribs, Cheesy gochujang garlic bread, or other simple noodle dishes. Experiment with different garnishes and sauces to make the recipe your own.