This is the ultimate 10-minute comfort meal that proves simplicity can be absolutely delicious. Silky egg noodles are coated in a fragrant oil infused with caramelized garlic, ginger, and fresh scallions, creating an aromatic sauce that’s savory and deeply satisfying.
With just a handful of pantry staples, you get restaurant-quality results that taste far more elaborate than the minimal effort required. It’s the kind of noodle dish that becomes your go-to whenever you need something warm, comforting, and utterly crave-worthy.
Fragrant Simplicity at its finest
This is proof that the most memorable dishes don’t need complicated recipes – just quality ingredients treated with care. Homemade scallion oil infused with garlic and ginger transforms humble noodles into something aromatic and deeply satisfying, delivering restaurant-quality comfort food in just 10 minutes with zero stress and maximum flavor.
Don’t burn the aromatics
Keep the heat at medium and watch your garlic and ginger carefully – they should be golden and fragrant, never brown or burnt.
Use fresh scallions for maximum flavors
Fresh, vibrant scallions make a huge difference in the final dish. Older scallions that are starting to wilt won’t infuse the oil with as much flavor, so pick the freshest ones you can find at the market.
Ingredients (serves 2)
chinese wheat noodles
150 grams
scallions, sliced
3-4 stalks
neutral oil
3 tbsps
light soy sauce
1-2 tablespoons
dark soy sauce
1 tabplespoon
sugar
2 teaspoons
white pepper
to taste
Steps
- Wash scallions, then pat dry with paper towels thoroughly. Trim off the ends and thinly slice (or julienne) the scallions. Divide the white and green parts.
- Bring a pot of water to boil and cook noodles 1-2 minutes less than package directions, until al dente. Drain the noodles thoroughly.
- Heat a large wok or pan on medium heat, add 3 tbsps oil. Add in the white part of the scallions. Leave to cook over low heat or medium for 3 minutes or until lightly brown. Add the green parts of the scallions, cook for 2 more minutes until brown and crisp.
- Remove the scallions from the oil and add in sugar, light soy sauce, and dark soy sauce. Cook until sugar is dissolved in medium low.
- Add the cooked noodles into the pan, turn the heat to medium and mix well to coat the noodles. Add a dash of white pepper (optional) and cook for a 1-2 more minutes.
- Top with the reserved dark green scallion tops, and drizzle chilli oil if desired. Serve immediately while the noodles are hot. Enjoy!
notwasabi 
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