Beijing Scallion Oil Noodles recipe - ingredients, nutrition and when to eat it
Beijing scallion oil noodles are made by slowly frying scallions in oil until fragrant, then tossing them with noodles and a soy sauce dressing.
Beijing scallion oil noodles are made by slowly frying scallions in oil until fragrant, then tossing them with noodles and a soy sauce dressing. The savory scallion aroma pairs with a salty, subtly sweet flavor. They’re a good choice for a quick lunch or dinner.
Chinese · 20 minutes to cook
Nutrition (per 322g serving): 544.3 kcal · protein 9.2g · carbohydrate 58.1g · fat 29.1g · sodium 1335.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cook the scallions slowly over low heat so they release their aroma without burning.
Tips: Drain the noodles well after boiling so the sauce doesn’t get watery.
Tips: Soy sauce varies in saltiness by brand, so start with a little less, taste, and add more if needed.
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Ingredients (1 serving)
- Boiled wheat noodles or somyeon — 200 g
- Scallions — 1 pc
- Cooking oil — 2 Tbsp
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Water — 1 Tbsp