BEST Scallion Noodles Recipe!
This most simplest & easiest noodle recipe will blow your mind!
It’s perfect by itself, with hot spring egg, poached egg or serve as a side with any dishes you wish to pair! It will make any dish goes om-nom-nom!
I love making this scallion noodles because it takes less than 10 minutes and I always have scallions (green onions) and noodles at home. Week nights quick fix or weekends gathering party side dish, it performs like a true star.
I love top my scallion noodles with egg, especially hot spring egg- onsen tamago. It is not necessary, but if you want to, follow the directions down below!
Preheat water to temperature 70°C / 168°F
I used a sous vide, because it’s the most accurate way of making onsen tamago (hot spring egg).
I’ve been using my Joule sous vide last 2 years and it’s been awesome. I’ve been sous vide duck & chicken breast (SO-Juicy!!!), pork belly, steak, veggies, eggs and more. It’s not everyday kitchen tool but definitely worth a investment to have in the kitchen for some perfectionism.
You can also able to do in a dutch oven/cast iron pot with a lid. Just bring the water temperature to 70°C / 168°F then follow the next step.
Place room temperature eggs (I made 6) in the preheated water carefully. You need close the lid if you are using dutch oven method.
Cook the eggs 17 to 18 minutes, depending on the size of eggs.
Place the eggs in an ice bath to stop cooking.
You could skip the egg or make your favorite way of egg. Fried, poached, soft boiled.. anything will work!
If you are interested other simple noodles, check out my garlic noodle recipe! I have easy garlic noodles & super yummy best garlic noodles recipe!
Cook 10 oz dry spaghetti in salted boiling water by following directions of package you are using.
Now, chop scallions. I used 1 Daepa, Korean large green onion. You can use 6 to 8 regular scallions (green onions), we need approximately 1 1/2 cup of chopped scallions.
Meanwhile add 3 tbsp cooking oil and chopped scallions in a cold wok or skillet. Start this process from cold wok is very important! This way, we can slowly infuse scallion flavor into oil.
Turn the heat to medium and stir occasionally. You will start smell the beautiful aroma from the scallions.
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When scallions are all wilted and you can smell sweet fragrance, about 3 to 4 minutes. Season scallion oil with 1 1/2 tsp salt and 1/2 tsp msg.
You could omit msg to your taste.
In my opinion, it will be ground to sky different, but it’s up to you.
Drain and add cooked noodles into scallion oil. Toss noodles until they are coated evenly with scallion oil.
Serve with hot spring egg and black pepper to your taste.
Enjoy!
BEST Scallion Noodles
- Total Time: 10 mins
- Yield: 4 1x
Ingredients
- 10 oz dry spaghetti or any noodles you prefer
- 3 tbsp cooking oil
- 6 to 8 scallions, chopped (approximately 1 1/2 cups)
- 1 1/2 tsp salt
- 1/2 tsp msg
- Hot spring egg, optional*
- Black pepper optional
Instructions
- Cook spaghetti in salted boiling water by following directions of package you are using.
- Meanwhile combine cooking oil and scallion in a cold wok or skillet. Turn heat to medium and slowly infuse scallion flavor into oil. Stir occasionally.
- When scallions are all wilted and you can smell sweet fragrance, about 3 to 4 minutes. Season scallion oil with salt and msg. You could omit msg to your taste. Drain and add cooked noodles into scallion oil. Toss noodles until they are coated evenly with scallion oil. Serve with hot spring egg and black pepper to your taste. Enjoy!
Notes
How to Make Hot Spring Egg
Preheat water to temperature 70°C / 168°F
You can do this with a sous vide or in a dutch oven/cast iron pot with a lid. Place room temperature eggs in preheated water carefully. Cook eggs 17 to 18 minutes, depending on size of eggs. Place eggs in an ice bath to stop cooking.
- Cook Time: 10 mins
5 comments
Where is the video? I checked your YT page and couldn’t find it there either. It’s a straight forward recipe for most of us, but for kids that are learning to cook the visual aid is very helpful and is what I’m going for.
You menyion you always use avocado oil. Why?
I do this with rice! It is so good. Fried rice with scallion oil and add a beaten egg at the end. YUM!! Never thought of doing it with noodles. Thanks!
Yes! That is where I got my inspiration from!
For the onion noodle you say to boil the eggs for 17-18 minutes. Then you show very soft boiled eggs with the yolk still running. I wonder if you meant 7 or 8 minutes. If you boil and egg for 17 minutes it will be very hard boiled no matter the size. The recipe looks delicious, and I like your newsletters. Thanks