I know what you’re thinking but I promise, these garlic scallion oil noodles are not just another spicy noodle recipe to add to the growing pile of noodles already chronicled across this foodie’s diaries.
These savoury Shanghai-style noodles are set apart by crispy slivers of garlic and scallions, caramelised to a crisp perfection. The infused garlic scallion oil sets the base for an umami-packed sauce that brings this comforting pile of noodles together. Trust me, you haven’t tried anything like these noodles before so make it now and your palate will most certainly be thanking me later!
And yes, before you ask: you can definitely adjust the spice threshold of this recipe by adding more or less gochugaru (crushed red pepper flakes) to dial the heat as you like it.
Steps For Making These Garlic Scallion Oil Noodles
All told these crispy garlic and scallion infused-oil noodles come together in about ten minutes!
- Cook your noodles of choice, according to package instructions. Drain and set aside once just shy of al dente (firm to the bite).
- Meanwhile, shallow-fry thinly-sliced garlic and scallions/ spring onions until caramelised to a crisp perfection. Strain out the golden slivers of scallions and garlic chips and set aside.
- Cook up a savoury sauce using the infused scallion oil as the base; add the following sauces to the infused oil:
- Gochugaru (crushed red pepper flakes)
- Light soy sauce
- Dark soy sauce
- Rice vinegar
- Brown sugar
- Let the sauce simmer gently for a minute or two until thickened.
- Toss in your noodles, mixing well to combine.
- Stir in the caramelised garlic and scallions. Serve hot with more crispy garlic for garnish and DIVE IN!
If you enjoyed these crispy garlic scallion oil noodles, you may also enjoy these ten minute noodles…
Crispy Garlic Scallion Oil Noodles
Ingredients
- 1 packet of noodles
- 4 tbsp cooking oil (use any neutral oil of choice)
- ¾-1 cup scallions/ spring onions (diagonally-sliced into 1 inch long sections)
- 5-6 cloves of garlic, finely-minced
- 2-3 tsp gochugaru/ regular chilli flakes
- 2 tbsp light soy sauce
- 1½-2 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1-2 tsp brown sugar (optional)
Instructions
- Cook noodles of choice according to package instructions. Drain and set aside.
- Pour 3-4 tbsp of oil in a wok/ large pan.
- Once the oil is warm, add the thinly-sliced garlic cloves and scallions/ spring onions , diagonally sliced into 1-inch long sections. Cook, stirring continuously for a few minutes until evenly browned and caramelised. Remove and set aside.
- Lower the heat and to the infused oil, add light soy sauce and dark soy sauce; rice vinegar; gochugaru and brown sugar. (Feel free to adjust these ingredients as per your preference!)
- Let the sauce sizzle with fine bubbles (if it bubbles too vigorously, lower the heat further). Stir the sauce and let it simmer for a minute or so until it thickens slightly.
- Toss in the noodles, stirring well to combine. Then serve hot, heaping the caramelised spring onions on top with a scattering of the crunchy garlic chips. Give it a good mix and DIVE IN
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