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!
- Author: Rebecca Pytell
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: 2 Servings 1x
- Category: Main, Side
- Method: Stove-Top
- Cuisine: Chinese, Asian
- Cook your gluten-free noodles according to the package directions while you make the scallion oil. Cook the noodles just to al dente before draining and rinsing under cold water to stop the cooking process. Set them aside to drain all excess liquid.
- Slice your scallions into three sections, tops, middles, and bottoms, before julienning (thinly slicing) lengthwise each portion in each section.
- Heat the oil in a medium-sized wok or skillet over medium-high heat.
- Add the thickest, bottom portion of the scallions to the hot oil and cook for 2-3 minutes. Then add the middle section and cook 2-3 more minutes, before adding the thinnest top section and cooking for 2-3 minutes just until the thin scallion slices are crisp and golden brown.
- Carefully remove the crispy scallions from the oil, using tongs or chopsticks, and set them aside in a bowl and reduce the heat on the pan to a low simmer.
- Add the coconut aminos and sweetener to the warm oil and cook for 1-2 minutes until bubbly.
- Now add in the cooked gluten-free noodles and 1/3 of the crispy scallions. Mix everything together to coat before removing the pan from the heat.
- Divide the noodles into two bowls and divide the rest of the crispy scallions over the tops of the noodles before serving.
- Store leftover noodles tossed in the scallion oil sauce in a closed container in the fridge for 4-5 days.
- If making 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.
Keywords: scallion oil noodles, scallion noodles, gluten-free scallion oil noodles, gluten-free noodles, scallion oil