Scallion Oil Noodles with Honey Soy Chicken
Dive into a bowl of irresistible scallion oil noodles, perfectly drizzled with fragrant scallion-infused oil that brings a burst of flavor to every bite. Crowned with succulent honey soy chicken, this dish harmonizes sweet and savory notes that will have your taste buds dancing. Get ready to enjoy a cozy meal that's as delightful to make as it is to savor!
Prep
15
min
Cook
15
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🫙Pantry Staples(1)
- 30 g Avocado oil
📦Other(1)
- 6 Scallions
Nutrition (per serving)
Calories
156
Protein
1g
Carbs
6g
Fat
15g
👨🍳 Instructions
- 1
Bring a pan of salted water to the boil.
💡 Pro Tips
- ✓Infuse your avocado oil at exactly 160°F (71°C) with scallion whites for 8-10 minutes, then add greens for 2 minutes more, because avocado oil's smoke point is 520°F but volatile aromatics escape above 180°F, while chlorophyll in greens degrades rapidly above 140°F.technique160°F, 8-10 minutes whites + 2 minutes greens
- ✓Blanch scallion whites in your pasta water (already at 1-2% salinity) for exactly 90 seconds before removing, which sets their bright color via heat-shock denaturation of chlorophyllase enzyme while maintaining crisp texture through short contact time.timing90 seconds
- ✓Toast your dry scallion greens in a 275°F oven for 12-15 minutes until they shatter between fingers, concentrating umami compounds through Maillard reaction (140+ browning threshold) without burning the delicate leaves like pan-toasting would.technique275°F, 12-15 minutes
- ✓Use a 3:1 ratio of white scallion parts to green parts in your oil (by weight) because whites contain 3x more fructans than greens, which caramelize to create deeper sweetness that balances the honey-soy glaze's sodium content.ingredient3:1 white-to-green ratio
- ✓Strain your finished scallion oil through cheesecloth immediately after cooling to 120°F to remove solids before they release excess moisture (via continued enzymatic breakdown), which would create rancidity in stored oil within 48 hours.timingCool to 120°F, strain immediately
Share this recipe
Prep
15
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Scallion Oil Noodles with Honey Soy Chicken
Dive into a bowl of irresistible scallion oil noodles, perfectly drizzled with fragrant scallion-infused oil that brings a burst of flavor to every bite. Crowned with succulent honey soy chicken, this dish harmonizes sweet and savory notes that will have your taste buds dancing. Get ready to enjoy a cozy meal that's as delightful to make as it is to savor!
📝 Ingredients
Serves 2🫙Pantry Staples(1)
- 30 g Avocado oil
📦Other(1)
- 6 Scallions
Nutrition (per serving)
Calories
156
Protein
1g
Carbs
6g
Fat
15g
👨🍳 Instructions
- 1
Bring a pan of salted water to the boil.
💡 Pro Tips
- ✓Infuse your avocado oil at exactly 160°F (71°C) with scallion whites for 8-10 minutes, then add greens for 2 minutes more, because avocado oil's smoke point is 520°F but volatile aromatics escape above 180°F, while chlorophyll in greens degrades rapidly above 140°F.technique160°F, 8-10 minutes whites + 2 minutes greens
- ✓Blanch scallion whites in your pasta water (already at 1-2% salinity) for exactly 90 seconds before removing, which sets their bright color via heat-shock denaturation of chlorophyllase enzyme while maintaining crisp texture through short contact time.timing90 seconds
- ✓Toast your dry scallion greens in a 275°F oven for 12-15 minutes until they shatter between fingers, concentrating umami compounds through Maillard reaction (140+ browning threshold) without burning the delicate leaves like pan-toasting would.technique275°F, 12-15 minutes
- ✓Use a 3:1 ratio of white scallion parts to green parts in your oil (by weight) because whites contain 3x more fructans than greens, which caramelize to create deeper sweetness that balances the honey-soy glaze's sodium content.ingredient3:1 white-to-green ratio
- ✓Strain your finished scallion oil through cheesecloth immediately after cooling to 120°F to remove solids before they release excess moisture (via continued enzymatic breakdown), which would create rancidity in stored oil within 48 hours.timingCool to 120°F, strain immediately