Chinese · PANTRYHOP RECIPE
Scallion Oil Noodles
25 minutes · 4 servings · vegan
A beloved minimalist noodle dish often made from pantry basics.
Ingredients
Check you have the quantities below.
- 12 oz / 340 g dried wheat noodles
- 1 bunch scallions, cut into 2-inch pieces
- 3 tbsp neutral oil
- 3 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 2 tbsp water
Let’s make it
- Cook noodles and drain, saving 1/4 cup cooking water.
- Heat oil in a skillet over medium heat. Cook scallions 4–5 minutes until soft and fragrant.
- Stir in soy sauce, dark soy sauce, sugar, and water.
- Toss in the noodles until evenly coated and hot.
- Serve immediately.
For children, cut the noodles shorter after tossing so they are easier to twirl and eat.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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