Intro: Our seed oil free version of this minimalist Shanghai street classic transforms humble pantry staples into something magical. Fragrant scallion-infused oil is poured over chewy noodles, mingling with soy sauce and a hint of natural sugars from coconut oil to create a rich, savory glaze. Topped with crispy golden scallions, some soy sauce seared chicken, and Ni-Howdy Sichuan Chili Crunch, this dish is pure umami — simple, soulful, and deeply satisfying.
Why We Love It: Scallion oil noodles are a masterclass in balance: salty, sweet, aromatic, and just the right amount of rich. It’s budget-friendly, vegan by default, and wildly customizable. It comes together in 10 minutes and hits harder than it has any right to. Add Ni-Howdy Chili Crunch for an even bigger spicy kick.
Ingredients (serves 4):
- 6 stalks scallions, trimmed and cut into 2-3 inch pieces
- 1/2 cup of 50/50 mix coconut oil and EVOO
- 1 scallion, chopped (optional)
- 3 tbsp soy sauce
- 16 oz fresh noodles (shanghai style or udon)
- 1 tbsp lemon juice
- 2 organic chicken breasts
- 1 tbsp black vinegar
- 1 tbsp EVOO
Instructions:
1. Prep the scallions — Slice into sections, separating whites from greens if thick.
2. Heat the oil in a small saucepan over medium-low heat. Add scallions and gently fry, stirring occasionally, until deeply golden and crisp (~10–12 minutes). Remove the crispy scallions and throw away (you can cut them and re-incorporate if desired). It's very important to keep your oil on low here and not exceed 250F. The olive oil serves as a wonderful color base so popular dark soy sauces which can be thrown out here in favor of a much healthier alternative.
3. Kill the heat and immediately stir 2 tbsp soy sauce and 1 tbsp lemon juice into the hot oil. It will sizzle — that’s your sauce base. You can keep your oil on a very low heat to maintain warmth when you put it on the noodles later. The lemon adds a brightness not typically found to the oil while adding natural sugar.
4. In a cast iron or steel pan, place 2 tbsp of coconut oil and simply sautee two chicken breasts for 6 minutes per side on medium-high while covered. The covering creates convection and traps moisture to cook the chicken more evenly.
5. Once the chicken is done, cut it into medallions about 1/2' thick and toss in 1 tbsp black vinegar, 1 tbsp EVOO, and 1 tbsp soy sauce. This will give you that rich brown color and a small tang with each chicken that marries the tang in the lemon juice from the noodles. Set aside.
6. Cook noodles according to package directions. Drain and toss immediately with the hot scallion oil mixture until fully coated.
7. Top with the chicken medallions, fresh cut scallions and a spoon of Ni-Howdy Chili Crunch for a spicy crunch that brings it all together.
Tips:
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Don't rush the scallion oil. If it burns you'll see dark particles. Start over if this happens.
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This dish is best enjoyed immediately.
- The chicken is meant to be basic so don't overdo it. It simply rounds the dish out and functions a lot like chashu in a ramen dish.
- If you're feeling spunky, lightly heat some beef bone broth with a dash of lemon juice and serve it in hot sake style glasses on the side. This is a nice palate cleanser between bites.
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