SCALLION OIL NOODLES

SCALLION OIL NOODLES
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This is honestly one of my favourite things to make lately when I’m feeling a full flavour dish with minimal effort. It’s all based around the beauty that is Scallion oil. It’s a magical necessity that I will now always have on hand and will live in my fridge similar to always having mayo or Sriracha. It lasts months in the fridge but I doubt it will last that long due to its versatility. This recipe calls for only a couple tablespoons of the oil and you’ll make more than you need, but like I said, use this for everything you’d like to infuse that beautiful oniony goodness into. You won’t regret it. Trust me!

Scallion oil noodles with a fried egg and multiple seasonings

Scallion Oil Noodles

This is honestly one of my favourite things to make lately when I’m feeling a full flavour dish with minimal effort. It’s all based around the beauty that is Scallion oil. It’s a magical necessity that I will now always have on hand and will live in my fridge similar to always having mayo or Sriracha.
3.04 from 25 votes
Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins
Course lunch, Main Course
Cuisine asian
Servings 1 person

Ingredients
  

Scallion Oil

  • 1.5 cups Scallion Oil
  • 4 bunches Green Onion
  • 1 tbsp Ginger slices

NOODS

  • 2 tbsp Scallion Oil
  • 200 g Ramen or Rice noodle any skinny noodle of your choice works here
  • 1 Egg
  • 1 tbsp Soy Sauce
  • 1 tsp Fish Sauce any choice of fish sauce will do

Seasonings

  • Furikake (rice seasoning)
  • Taekyung Red pepper powder
  • Crispy scallions

Instructions
 

Making Scallion Oil

  • In a heavy bottom medium saucepan, pour the 1.5 cups of neutral oil and set stove to medium low
  • While oil is heating up, prepare the green onion and ginger
  • Cut green onion into thirds starting from the top of the green to bottom of the scallion while also removing the stems at the bottom
  • Slice ginger into rough pieces but not too small, about 2-3mm thick, skin on is ok
  • Place all ingredients into hot oil and stir (do not cover)
  • The scallion oil will take about 30-40 minutes to develop its flavor profile. Ensure heat isn’t too high, stir the ingredients occasionally
  • Once the scallions begin to develop a rich brown colour –  you are done! Avoid over cooking the scallions to prevent a bitter burnt taste. A golden rich brown colour is key.
  • Strain the oil from the remainder of the ingredients and put scallion and ginger aside (I like to cool these off, and freeze them with my other veggie scraps for veggie stock) or discard
  • Place oil into a heat safe dish, a mason jar is great, but be careful as the oil is hot.

Now for the NOODS

  • Boil water in medium sized saucepan
  • Cook noodles according to package
  • While Noodles cooking prepare an egg in a non-stick skillet on medium heat, carefully breaking up the egg white membrane but not the yolk, set stovetop to low once whites are cooked 
  • Remove noodles 1 minute before fully cooked and drain water from the pot while saving some of the ‘pasta’ water on the side
  • In the same pasta pot add scallion oil, soy sauce and fish sauce, stir for about 1 minute, add a tablespoon of water to loosen up if needed
  • Add noodles back into the pot and cook on medium for about 1 minute until sauce thickens, fully coating the noodles
  • Once the noodles are fully coated add the fried egg on top
  • Lastly, season to your liking, this is where you add the furikake, red pepper flakes and crispy scallions to finish your dish
  • Enjoy Immediately 🙂
Keyword egg, noodles, oil, scallion