Easy Scallion Oil Noodles Recipe (Cong You Ban Mian)
Jan 19, 2024 • Updated Apr 25, 2024
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This Scallion Oil Noodles recipe takes basic ingredients and transforms them into the most delicious noodle dish with aromatic scallion oil, chewy noodles, and a sweet and savory gluten free sauce. Ready in under 20 minutes!
What Are Scallion Oil Noodles?
Scallion oil noodles, also known as “cong you ban mian” (葱油拌面), are a popular Chinese dish consisting of noodles that are typically hand-pulled or made fresh, though dried noodles can also be used.
The dish has a simple yet flavorful sauce made from scallions (green onions) that are cooked in oil until they are aromatic and slightly crispy. This scallion oil is then poured over the cooked noodles, and mixed with additional seasonings like soy sauce (Tamari for me!), vinegar, and sometimes chili oil or sesame oil. Today, I’m using vegan oyster sauce, coconut sugar, and Tamari.
The resulting dish is aromatic and savory and full of delicious flavor!
What Makes This Recipe Great
Today, I’m sharing a recipe that has 7 simple ingredients and is the easiest dish to throw together! The result is a fragrant, flavorful, and savory side dish or main dish that everyone will love. From start to finish, these Scallion Oil Noodles take less than 20 minutes. Give me all the noodles!
As always, I customized this dish to be gluten-free since I can’t have gluten, so you can follow the recipe as is, or make simple swaps to include regular soy sauce and noodles. And of course, this version is vegan, refined-sugar-free, and gluten-free.
Ingredient Notes
- fresh noodles of choice: Use gluten-free or regular noodles of your choice. Ramen noodles, udon noodles, rice noodles, wheat noodles or another type of noodles will work. Choose your favorite gluten-free alternatives if you’re gluten-free.
- scallions/green onion: Our main ingredient! This is really the star of the show here. Keep in mind that scallions and green onions are the same. Spring onions are a different variety of onion that look similar but are not the same for this recipe.
- neutral oil: I prefer to use avocado oil or olive oil, but canola or vegetable oil will also work if that’s what you have on hand.
- fresh ginger
Sauce
- vegan mushroom oyster sauce
- Tamari: This is a gluten-free alternative to soy sauce. If you’re not gluten-free, you can use light soy sauce or dark soy sauce, depending on what you like.
- coconut sugar
Step-by-Step Instructions
- Start by preparing scallions. Slice scallion stalks into thirds, separating the white parts of scallions from the green parts.
- Slice the white stem pieces in half lengthwise, then slice each half into very thin strips. Set aside and repeat with the green scallion pieces.
- Add oil to a pan or wok on medium heat. Once the oil is shimmering and hot, add ginger. Let cook for 1 minute in the hot oil, then add the white scallion pieces.
- Use a spatula to stir occasionally and cook the stems for 2-3 minutes, until tender. Add green scallion pieces and lower the heat. Sauté for about 10 minutes, or until all scallion pieces are soft and slightly golden brown on the edges.
- Add tamari, oyster sauce, and coconut sugar to the crispy scallions oil and stir to combine.
- Boil a large pot of water and cook your noodles according to package instructions (1 minute less for al dente). Drain noodles and place back in the pot.
- Toss the cooked noodles of choice in the flavorful oil mixture and stir to coat.
Expert Tips
- You can add sauteed tofu for added protein, any additional vegetables, and/or red chili flakes or chili oils for spice.
- Serve your bowl of scallion oil noodles warm with a garnish of sesame seeds and/or salt and black pepper to taste.
- I find it’s best to source ingredients from your local Asian grocery store as there’s a wider variety of options for noodles, sauces, and more.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium-low heat for a few minutes until warmed through.
Recipe FAQs
These noodles have a savory, aromatic, and slightly sweet flavor. They have a rich oniony taste that is complemented by the sweetness of the coconut sugar and umami flavor of the Tamari.
More Vegan Noodle Recipes
Easy Vegan Taiwanese Sesame Noodles
Homemade Gluten-Free Udon Noodles
Thai-Inspired Red Curry Noodles
If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Easy Scallion Oil Noodles Recipe (Cong You Ban Mian)
Ingredients
- 8-10 oz noodles of choice
- 15 scallions
- 1/4 cup neutral oil
- 1" slice fresh ginger
Sauce
- 2 tbsp vegan mushroom oyster sauce
- 2 tbsp tamari
- 2 tsp coconut sugar
Instructions
- Start by preparing scallions. Slice scallions into thirds, separating the white stems from the greens.
- Slice the white stem pieces in half lengthwise, then slice each half thin strips. Set aside and repeat with the green scallion pieces.
- Add oil to a pan or wok on medium heat. Once the oil is shimmering and hot, add ginger. Let cook for 1 minute then add the white scallion pieces.
- Use a spatula to stir occasionally and cook the stems for 2-3 minutes, until tender. Add green scallion pieces and lower the heat. Sauté for about 10 minutes, or until all scallion pieces are soft and slightly golden brown on the edges.
- Add tamari, oyster sauce and coconut sugar and stir to combine.
- Toss in cooked noodles of choice and stir to coat.
Notes
Expert Tips
-
- You can add sauteed tofu for added protein, any additional vegetables, and/or red chili flakes or chili oils for spice.
-
- Serve your noodles warm with a garnish of sesame seeds and/or salt and black pepper to taste.
-
- I find it’s best to source ingredients from your local Asian grocery store as there’s a wider variety of options for noodles, sauces, and more.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium-low heat for a few minutes until warmed through.Nutrition information is automatically calculated, so should only be used as an approximation.
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