Scallion Oil Knife Cut Noodles
Dive into a bowl of irresistible Scallion Oil Knife Cut Noodles, where the fragrant sizzle of crispy scallions and zesty ginger come together in a delightful harmony. This quick and satisfying dish, bursting with savory soy sauce, can be whipped up in just 20 minutes, making it the perfect weeknight treat. Get ready to slurp your way to flavor town!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- fresh ginger, sliced
- scallions, sliced around 2-3 inches in length
🫙Pantry Staples(2)
- knife cut noodles
- toasted sesame oil
🍯Sauces & Condiments(2)
- light soy sauce
- dark soy sauce
📦Other(2)
- Shaoxing wine
- green leafy vegetables or protein (optional)optional
Nutrition (per serving)
Calories
292
Protein
9g
Carbs
46g
Fat
6g
👨🍳 Instructions
- 1
Slice your scallions around 2-3 inches in length, as well as some fresh ginger.
- 2
To a pan, add toasted sesame oil and fresh ginger slices, and roast them for about 1-2 minutes.
- 3
Then add your scallions and slowly toast them until they become slightly brown, but not completely charred.
- 4
Boil knife cut noodles, add them to the pan, followed by light soy sauce, dark soy sauce, and Shaoxing wine, and give that a good toss.
- 5
You can add some green leafy vegetables or protein in here as well.
💡 Pro Tips
- ✓Toast ginger slices at 300-325°F for exactly 1-2 minutes before adding scallions because gingerol compounds begin to break down into more volatile, aromatic molecules at this temperature range, but prolonged heat (over 3 minutes) converts them to less flavorful shogaol.timing300-325°F, 1-2 minutes
- ✓Brown scallions until 60-70% of the surface shows light caramelization (not charred), targeting an internal temperature of 180-190°F, because this develops complex sulfur compounds through the Maillard reaction while preserving the allium's volatile aromatics that dissipate completely above 210°F.technique180-190°F internal, 60-70% surface browning
- ✓Use a 1:1 ratio of light to dark soy sauce (roughly 1 tablespoon each per 8 oz noodles) because light soy provides 18-20% salt by volume for seasoning penetration, while dark soy contributes 8-10% salt plus molasses compounds that coat noodles; this ratio prevents over-salting while achieving balanced umami depth.ingredient1:1 ratio light to dark soy
- ✓Add toasted sesame oil (not regular sesame oil) at the beginning because it's already been heat-treated to 350°F+, allowing it to withstand the pan temperature without degrading; regular sesame oil's smoke point is only 350°F and will oxidize, producing off-flavors within 2-3 minutes.ingredient350°F+ smoke point
- ✓Toss the finished noodles for 45-60 seconds immediately after combining all components because starch-rich noodle surfaces are still gelatinous (above 165°F) and will absorb the aromatic oil and sauce compounds through osmosis, creating 30-40% better flavor integration than tossing cold noodles.timing45-60 seconds, 165°F+ noodle temperature
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Scallion Oil Knife Cut Noodles
Dive into a bowl of irresistible Scallion Oil Knife Cut Noodles, where the fragrant sizzle of crispy scallions and zesty ginger come together in a delightful harmony. This quick and satisfying dish, bursting with savory soy sauce, can be whipped up in just 20 minutes, making it the perfect weeknight treat. Get ready to slurp your way to flavor town!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- fresh ginger, sliced
- scallions, sliced around 2-3 inches in length
🫙Pantry Staples(2)
- knife cut noodles
- toasted sesame oil
🍯Sauces & Condiments(2)
- light soy sauce
- dark soy sauce
📦Other(2)
- Shaoxing wine
- green leafy vegetables or protein (optional)optional
Nutrition (per serving)
Calories
292
Protein
9g
Carbs
46g
Fat
6g
👨🍳 Instructions
- 1
Slice your scallions around 2-3 inches in length, as well as some fresh ginger.
- 2
To a pan, add toasted sesame oil and fresh ginger slices, and roast them for about 1-2 minutes.
- 3
Then add your scallions and slowly toast them until they become slightly brown, but not completely charred.
- 4
Boil knife cut noodles, add them to the pan, followed by light soy sauce, dark soy sauce, and Shaoxing wine, and give that a good toss.
- 5
You can add some green leafy vegetables or protein in here as well.
💡 Pro Tips
- ✓Toast ginger slices at 300-325°F for exactly 1-2 minutes before adding scallions because gingerol compounds begin to break down into more volatile, aromatic molecules at this temperature range, but prolonged heat (over 3 minutes) converts them to less flavorful shogaol.timing300-325°F, 1-2 minutes
- ✓Brown scallions until 60-70% of the surface shows light caramelization (not charred), targeting an internal temperature of 180-190°F, because this develops complex sulfur compounds through the Maillard reaction while preserving the allium's volatile aromatics that dissipate completely above 210°F.technique180-190°F internal, 60-70% surface browning
- ✓Use a 1:1 ratio of light to dark soy sauce (roughly 1 tablespoon each per 8 oz noodles) because light soy provides 18-20% salt by volume for seasoning penetration, while dark soy contributes 8-10% salt plus molasses compounds that coat noodles; this ratio prevents over-salting while achieving balanced umami depth.ingredient1:1 ratio light to dark soy
- ✓Add toasted sesame oil (not regular sesame oil) at the beginning because it's already been heat-treated to 350°F+, allowing it to withstand the pan temperature without degrading; regular sesame oil's smoke point is only 350°F and will oxidize, producing off-flavors within 2-3 minutes.ingredient350°F+ smoke point
- ✓Toss the finished noodles for 45-60 seconds immediately after combining all components because starch-rich noodle surfaces are still gelatinous (above 165°F) and will absorb the aromatic oil and sauce compounds through osmosis, creating 30-40% better flavor integration than tossing cold noodles.timing45-60 seconds, 165°F+ noodle temperature