The First Taste of Street Food Magic
My Favorite is Taiwanese Scallion Oil Noodles and It was a bustling night market in Taipei, and I was wandering through the maze of food stalls, my senses overwhelmed by the rich aromas of Taiwanese street food. I came across a small vendor with a simple sign that read “Scallion Oil Noodles.” The smell of sizzling green onions and soy sauce was irresistible. I couldn’t resist and decided to give it a try. As I took my first bite, the blend of crispy green onions, savory soy sauce, and sweet sugar danced on my taste buds. It was unlike anything I’d ever had—a true taste of Taiwan’s street food magic.
Bringing the Flavors Home
Back home, I couldn’t shake the memory of those noodles. I decided to recreate the dish in my kitchen. I started with the scallion oil, carefully frying the green onions until they were perfectly crispy. The oil was infused with their flavor, and when I added the soy sauces and sugar, the aroma was just as enchanting as it had been in Taipei. I could almost hear the bustling market and feel the vibrant energy of the street food scene as I mixed the scallion oil into the fresh noodles.
The Joy of a Simple Meal
As I plated the noodles, I topped them with a crispy fried egg, just like the vendor had. The final dish was a beautiful sight: the glistening noodles with their aromatic scallion oil, and the perfectly cooked egg on top. With each bite, I was transported back to that night market, the rich umami flavors bringing a smile to my face. The simplicity of the dish made it even more delightful, reminding me that sometimes, the best meals are the ones that are uncomplicated but full of flavor.
Sharing the Experience
I couldn’t keep this delicious discovery to myself. I invited friends over for dinner and made a big batch of the scallion oil noodles. As we enjoyed the meal together, sharing stories and laughter, I felt a deep sense of satisfaction. It wasn’t just about the food—it was about recreating a piece of Taiwan’s vibrant street food culture and sharing that experience with others. Each bite was a reminder of the joy found in simple, homemade dishes and the memories they can create.
Table of Contents
Chef’s Notes-Taiwanese Scallion Oil Noodles
- Make sure the green onions are completely dry before frying to prevent oil splatters and ensure they become crispy.
- Keep the oil at a medium-high heat. Too high and the green onions might burn; too low and they might not crisp up properly.
- Green onions should be crispy but not burnt. If they start to brown too quickly, lower the heat.
- Adjust the sugar and soy sauce to your taste. If you prefer a sweeter or saltier flavor, you can slightly increase or decrease these ingredients.
- Store any leftover scallion oil in an airtight container in the refrigerator for up to a month. It can be used to add flavor to other dishes.
- Frying the egg is optional, but it adds a rich, creamy texture. For a healthier option, you can skip the egg or use a poached egg.
- If you can’t find fresh white noodles, you can use dried noodles or any other type of pasta you prefer. Just adjust the cooking time as needed.
- For a more complete meal, consider adding steamed vegetables or grilled chicken to the noodles.
- If you enjoy a bit of heat, sprinkle a pinch of chili flakes or add a dash of hot sauce to the finished dish.
Taiwanese Scallion Oil Noodles
Dive into the world of Taiwanese street food with these incredibly flavorful Scallion Oil Noodles! This simple yet delicious dish is packed with umami from fresh scallions, soy sauce, and a hint of sweetness. Perfect for a quick dinner, this recipe will make you forget about instant noodles forever. Try it once, and you’ll be hooked!
4
servings10
minutes15
minutes350
kcal25
minutesKeep the screen of your device on
Ingredients
- Scallion Oil
6-8 stalks green onions cut into 2-inch pieces
1/2 cup vegetable oil
4 tablespoons light soy sauce
2 tablespoons granulated sugar
3 tablespoons dark soy sauce
- Noodles
12 ounces fresh white noodles or your preferred type (Wu Mu Wide or Medium Noodles recommended)
Optional: 4 eggs for frying
Directions
- Green Onions – Cut the green onions into 2-inch pieces and ensure they are thoroughly dry to avoid oil splatters.
- Heat Oil – In a nonstick pan over medium-high heat, add the vegetable oil and green onions. Let them sizzle for about 10-15 minutes until crispy. Keep an eye on them to prevent burning.
- Mix Sauces – Turn off the heat and carefully add the light soy sauce, granulated sugar, and dark soy sauce to the hot oil. Stir until the sugar dissolves completely.
- Boil Noodles – Cook your chosen noodles according to package instructions. Drain and set aside.
- Fry Eggs (Optional) – In a separate pan, fry the eggs to your desired doneness.
- Serve – Top each serving with a crispy fried egg and garnish with the reserved crispy green onions.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 45g
- Protein: 10g
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 200mg
- Fiber: 2g
- Sugar: 6g
- Vitamin A: 300IU
- Vitamin C: 5mg
- Calcium: 40mg
- Iron: 2mg
FAQ-Taiwanese Scallion Oil Noodles
Can I use dried noodles instead of fresh noodles?
Yes, you can use dried noodles. Just cook them according to the package instructions and adjust the cooking time.
What can I use instead of green onions?
Leeks or chives can be used as alternatives. They provide a similar flavor profile.
Can I make the scallion oil ahead of time?
Absolutely! The scallion oil can be made in advance and stored in the refrigerator for up to a month.
Is this dish suitable for gluten-free diets?
Yes, just use tamari or a gluten-free soy sauce in place of regular soy sauce.
Can I freeze the scallion oil?
Yes, you can freeze the scallion oil in an airtight container for up to 3 months. Thaw it in the refrigerator before use.
