• Weeknight Scallion Noodles


I love noodles —  and anything in the onion family.

By Andrew Zimmern

This week, piles of scallions, spring onions, garlic chives, chives, leeks and ramps are flooding local markets. This noodle dish, which can be easily made for two people or for a crowd, takes advantage of that spring bounty and can be eaten for lunch or dinner, hot or cold. It gets some heat from chiles you put on afterward as a garnish, so it’s easy for the whole family to enjoy in case someone has an issue with spice/heat.

The technique and the final product are both authentic and delicious, a perfect combo for anyone who loves Chinese noodle dishes and alliums as much as I do.

Weeknight Scallion Noodles


  • 2 bunches scallions
  • 3/4 cup toasted rapeseed oil or peanut oil
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons oyster sauce
  • 2 tablespoons rice wine (Shaoxing or sake)
  • 1/2 cup water mixed with 1 teaspoon of chicken bouillon powder or one crushed bouillon cube
  • 2 or 3 portions of dried thin Chinese/Japanese/Korean noodles
  • Minced chives or scallion for garnish
  • Crushed chiles for garnish


Cut scallions into one-inch lengths, using all of the whites and greens. Fry the scallions in the oil until crisped and brown. Remove scallions and reserve.

Carefully add soy sauce, sugar, oyster sauce, rice wine, and the water/bouillon mix into the oil and cook for 90 seconds. Remove and let cool.

Cook noodles and drain. Divide into bowls, toss with sauce and garnish with the chives and crushed hot chiles.

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