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a white bowl of scallion oil noodles
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5 from 1 vote

Easy Scallion Oil Noodles Recipe (Cong You Ban Mian)

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!


  • 8-10 oz noodles of choice
  • 15 scallions
  • 1/4 cup neutral oil
  • 1" slice fresh ginger


  • 2 tbsp vegan mushroom oyster sauce
  • 2 tbsp tamari
  • 2 tsp coconut sugar


  • 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.


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.