This post may contain affiliate links. Please read our disclosure policy.
Charred Scallion Soy Noodles are going to become a weekly staple! Loaded with pan-toasted green onions, soy sauce, sesame oil, chili crisp, and a few other pantry staples! These noodles are great with any protein and crispy green beans!
Grab your wok, kids – we’re making charred scallion soy noodles!
Okay, but seriously, you don’t even really need a wok. You can totally do this in a frying pan – which means they’re even more dangerous because you can make it at the drop of a hat. Also, they’re ready in about 15 minutes and require mostly pantry ingredients!
But I digress. These are inspired by the Momofuku scallion soy noodles that you can find at the grocery store – only they didn’t have enough sauce or scallions for me, so I decided to make my own!
We start by cooking knife-cut noodles in boiling water. Sure, you can use ramen noodles but knife-cut noodles totally make these more legit.
But also, the wrinkled texture of the edges of the noodles just picks up all the charred scallions, chili crisp, and soy ladened sauce and makes this dish that much more delicious.
What do I serve along side scallion soy noodles?
I could totally make a meal out of these noodles alone, but apparently, being an adult means that I need to eat normal portions of noodles, balanced with protein and vegetables. So for main dishes, I like to make Gochujang Chicken, Jalapeno Chicken, Asian-style grilled chicken, or Honey Garlic Chicken to serve alongside. But if I’m being honest, all I really need is a soft boiled egg or two to round this off on busy weeknights.
As far as sides are concerned, you can use my life-changing air fryer broccoli recipe, garlic butter roasted carrots, garlic sautéed broccolini, sweet and tangy Thai cucumber salad, or any other veggies you prefer!
Ingredients for Charred Scallion Soy Noodles
- Oil: use a high heat oil so that it has a high smoke point. This allows the scallions to cook at a higher temperature.
- Scallions: charring the scallions in hot oil really changes the flavor significantly. We’ll char the aromatics, and caramelize them so that the scented oil carries the flavour through the cook noodles.
- Knife-Cut Noodles: these are my first choice. Knife cut noodles are made from wheat flour, water, and salt. But if you have chow mein noodles, ramen, spaghetti, or hong kong style thin egg noodles, all of these will work as well. I just find that the thin knife-cut noodles give these the perfect texture so that the sauce just clings to them!
- Soy Sauce: I like to use light soy sauce or low sodium soy sauce to keep the noodles from becoming too salty.
- Dark Soy Sauce: just a teaspoon of of this. Dark soy sauce gives these noodles a deep soy color and a slight sweetness to the dish.
- Chili Crisp: I like to use this brand. Other substitutes are the chili crunch from Trader Joes and the Momofoku one which is also yummy!
- Sesame Oil: a staple when you’re making asian foods. I like to use toasted sesame oil to give this the best flavor. Together with the scallion and the soy sauce, it gives the noodle the best flavor.
- Sugar: just a pinch of sugar allows these noodles to have a hint of sweetness.
- White Pepper: instead of using black pepper, white pepper works best for this bowl. White pepper has a more mild, earthier flavor which works well with the toasted sesame oil and soy sauce.
- Kosher Salt: just a pinch of kosher salt gives this the right amount of sodium. You could also replace this with chicken bouillon to give the noodles a bit more umami, but I just use salt!
Making Soy Noodles with Charred Scallions
- Boil the noodles. Start by bringing a large pot of water to boil if your noodles aren’t already cooked.
- Char the scallion. Heat a wok or a saute pander medium high heat. Once the oil starts to shimmer, add the scallions and cook them until they start to brown around the edges.
- Cook the noodles. Cook the noodles according to package directions. Once the noodles are done, drain them and set aside for later.
- Make the sauce. Add the remaining sauce ingredients to the scallions along with a tablespoon of water.
- Drain and toss. Once the noodles are done, add them to the saute pan and toss them in the sauce. Taste and adjust with more seasonings as desired.
- Serve them up. with your favorite protein and greens!
Other flavor-packed noodle recipes
- The Best Garlic Noodles
- Unbelievable Pan-Fried Cantonese Noodles
- Weeknight Sesame Peanut Noodles
- Quick Sesame Gochujang Noodles
- Clean the Fridge Lo Mein
Charred Scallion Soy Noodles
Ingredients
- 2 tablespoons avocado oil
- 8 scallions thinly sliced
- 8 ounces knife cut noodles or ramen
- 4 tablespoon low sodium soy sauce
- 1 teaspoon dark soy sauce
- 1-2 teaspoons chili crisp or chili crunch
- 2 teaspoons toasted sesame oil
- 2 teaspoons sugar
- ½ teaspoon white pepper
- ¼ teaspoon kosher salt
Instructions
- BOIL: Heat a pot of water for the noodles.
- CHAR: Start by adding the avocado oil to a sauté pan over medium high heat. Once shimmering add in the scallions and cook them for 4 to 5 minutes until they char and turn brown.
- NOODLES: Prepare the noodles according to package directions.
- SAUCE: Once the scallions are brown, the soy sauce, dark soy sauce, chili, crisp, toasted sesame oil, sugar, white pepper, and kosher salt, along with 1 tablespoon of water.
- TOSS: Drain the noodles, but do not rinse them. Add them to the sauté pan and toss in the prepared sauce for one minute over medium low heat. Taste and adjust with kosher salt or soy as desired.
- SERVE: with your favorite protein and greens!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
I have a jar of Momofoku chili crunch in the fridge begging to be used, and your recipes have never disappointed, so I figured why not?!
I was SO happy with this one. The best noodle option I could find in my Midwestern Meijer was lo mein, which worked good enough and provided that chewy noodle experience I craved. I miiiiight have over-measured my chili crunch so it was SPICY but also had that touch of sweetness and umami that made it so satisfying, like the best takeout.
I served with charred sugar snap peas and the Asian-style grilled chicken suggested in your post (also a 5/5!) and it was the perfect easy, spicy, satisfying dinner that a Saturday night at home needed.
Thank you!! Can’t wait to make it again!
Hi Sara! I’m so glad to hear that you gave this a try! Yes, the Momofuku one does definitely pack a bit more heat. I typically use the Lao Gan Ma brand and that one tends to be a bit more mild. Love your sides with it. Appreciate you circling back to leave a review 🙂