Cook pantry-friendly Chinese scallion oil noodles using green onions, soy sauce, neutral oil, and spaghetti or wheat noodles.
Slice green onions into long pieces. Cook slowly in oil until fragrant and browned at the edges.
Stir soy sauce and sugar into the warm scallion oil off the heat.
Cook noodles, reserve a splash of water, then toss with the scallion oil sauce.
Spaghetti, linguine, or dried wheat noodles all work.
Dark soy sauce adds color but is optional.
Use regular soy sauce if dark soy sauce is unavailable.
Add a tiny spoon of molasses with soy sauce for deeper color.
Wheat noodles: Spaghetti, Linguine, Fresh ramen noodles. Choose noodles with enough bite to withstand tossing in warm oil.
Green onion: Spring onions, Scallions, Leek greens. Leek greens need a little longer cooking and should be sliced thinly.
Dark soy sauce: Regular soy sauce, Soy sauce plus a tiny spoon of molasses, Tamari. The recipe still works without dark soy sauce; the noodles will simply be lighter.
Can I use spaghetti for scallion oil noodles?
Yes. Spaghetti or linguine are practical substitutes when Chinese wheat noodles are unavailable.
Do scallion oil noodles need dark soy sauce?
No. Dark soy sauce adds color, but regular soy sauce still gives the dish its salty savory base.
Keep the heat moderate and remove the pan from heat if the scallions darken too quickly.