Gluten-Free Scallion Oil Noodles

These quick and easy Gluten-Free Scallion Oil Noodles are made with just 5 simple ingredients! This authentic Chinese noodle recipe is vegan and allergy-free. Made with fresh scallion-infused oil and the resulting crispy green onion, soy-free coconut aminos, and a pinch of sweetener, these slurpable Shanghainese noodles will be your new simple go-to meal!

Resturant-quality right at home but without allergens or gluten! These gluten-free scallion oil noodles are packed with sweet and salty umami flavors from the "soy" scallion sauce. By using gluten-free noodles and coconut aminos, everyone can enjoy this recipe while still enjoying the authentic flavors of this Shanghainese noodle dish! The best part is that you only need 5 ingredients and 15 minutes for this mouthwatering meal!

Are Scallions & Green Onions The Same?

Scallion is actually the parent group term for the class of young onions. "A green onion is a new onion harvested while its top is still green and its bulb small. A scallion is younger than a green onion, and its white base (the part that would develop into a bulb) has straighter sides" (source). Scallions are slightly longer and have a milder oniony taste. However, when searching your local grocery store, don't fret about using green onion (or spring onion) and scallions interchangeably.

What Are Scallion Oil Noodles?

Scallion oil noodles are a popular Shanghainese noodles dish made with just a few simple ingredients. Starting with hot oil, sliced scallions are cooked down to infuse the neutral-tasting oil with a deep oniony flavor. The resulting crispy fried scallions are placed aside while soy sauce and a pinch of sugar are added to the oil to finish the sauce. Then you add a few scoops of the oily sauce to bowls of noodles and top with the crispy scallions!

Why You'll Love This Scallion Noodle Recipe

These noodles can be a simple lunch or customized with extra protein and veggies for a full-on dinner! Aromatic and packed with flavor, this homemade recipe is:

• Gluten-Free
• Vegan & Vegetarian
• Allergy-friendly (Dairy-Free, Soy-Free, Egg-Free, Tree Nut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
• Sugar-Free or Low-Sugar
• Kid-Approved
• Quick & Easy, Just 5 Ingredients
• Customizable, Meal Prep-Friendly
• Simple Lunch Idea or Weeknight Dinner

Ingredients For Scallion Oil Noodles

• Gluten-Free Noodles: Any long gluten-free noodles can work in this recipe! Traditionally wheat-based thin white noodles are used so a hearty thin gluten-free spaghetti, gluten-free soba, or ramen noodles are best. You can also try rice noodles, grain-free spaghetti, or legume noodles (made from chickpeas or lentils).
• Scallions: A bunch of fresh whole scallions (or green onions!) is the key to this recipe. You'll be chopping them into thirds and julienning them before infusing them in the oil.
• Neutral Oil: A neutral flavored oil is needed for this recipe since you are flavoring the oil with the scallions. Chose an allergen-free oil like canola or safflower oil.
• Coconut Aminos: This soy-free recipe uses coconut aminos in place of traditional soy sauce. Coconut aminos are the salty umami gluten-free and soy-free replacement for soy.
• Sweetener: A pinch of sugar-free sweetener or sugar of choice is used to balance out the saltiness and oniony flavors.

Optional Add-Ins & Customizations

• Extra Veggies: Toss in chopped bok choy, Chinese cabbage, sliced mushrooms, or snow peas for some extra vegetable goodness in your noodles! You can add extra oil to your saucepan and saute the veggies right in the sauce before adding it to the noodle bowls.
• Ground Meat or Vegan Protein: You can add ground meat to this dish for a non-vegetarian meal or toss in some cooked lentils or Beyond meat crumbles for a plant-based protein addition!
• Add Spice: Toss in a few teaspoons of chili paste, chili oil, or sriracha to give your noodles a spicy kick!
• Toppings: Add some crisp crunchy cucumber, toasted sesame seeds, cilantro, or crushed peanuts.

How To Make Gluten-Free Scallion Oil Noodles

How To Jullien The Scallions:

1. Make sure your scallions are completely dry before slicing and frying in the oil to prevent splatter. Chop the scallions into thirds with the top greenest part in one section, the slightly whiter and thicker middle in another section, and the last and thickest section being the third. Make sure to chop the root tips off.
2. Now use a sharp knife to slice the onion sections into thin lengthwise strips so they fry up evenly in the oil. Keep the sections separated as this is important when adding the section to the oil. The thicker ends need more time to get crispy than the thin dark green part.

3. Heat the oil in a wok or saucepan over medium-high heat.
4. Add the thickest, white portion of the scallion piles to the hot oil and cook for about 2-3 minutes.

5. Now add the middle section of the scallions are fry them for 2-3 minutes.
6. Lastly, add the top green section and fry for another 2-3 minutes until the scallions are browned and crispy.

7. Remove the scallions from the oil and set them aside in a bowl.
8. Add the coconut aminos and sugar to the oil in the pan over low heat and stir everything together until bubbly, about 1-2 minutes.

9. Add cooked gluten-free noodles and ⅓ of the crispy scallions directly to the sauce in the pan and stir to coat.
10. Divide the noodles into two bowls and serve with the rest of the crispy onions on top.

Recipe Tips & Tricks

• This recipe makes two servings which allows you to add the noodles directly to the oil sauce in the pan. If you are serving multiple people and making a larger batch, it is easier to portion on the noodles evenly in separate bowls and spoon on your desired about of sauce and topping for crispy scallions.
• Make sure the oil is hot before adding the julienned scallions to ensure that they pan-fry and crisp.
• Let the oil cool over low heat before adding the soy sauce and sugar to prevent smoke and splatter when adding the cool liquid ingredients.
• Make sure to drain and rinse the noodles after cooking them according to their package instructions. Allow excess water to drain out before adding them to the hot sauce.

Storage & Leftovers

• You can store leftover noodles tossed in the scallion oil sauce in a closed container in the fridge for 4-5 days.
• If you make the scallion oil ahead of time, you can store the scallion oil sauce in the fridge for up to two weeks. Gently warm the oil in a pan before serving with cooked gluten-free noodles.

Serving Suggestions

Pair your scallion noodles with popcorn chicken, vegan orange chickpeas, cashew chicken, grilled chicken, grilled salmon, grilled cabbage steaks, or bbq eggplant!

More Delicious Gluten-Free Noodle Recipes:

• Cold Sesame Peanut Noodles
• 10-Minute Vegetable Lo Mein
• Shaved Purple Asparagus & Asian Vegetable Soba Noodles
• Easy Vegan Pad Thai

Print

Now that your mouth is watering, it's time to whip up these easy scallion noodles and devour!

So tell me:

+ Do you call them scallions or green onions?

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