How Can Scallion Oil Noodles Taste So Good!? 

Scallion Oil Noodles (葱油拌面) are too good to be true. Thank you Surfshark for sponsoring this video! Go to surfshark.deals/ANDONG and enter promo code ANDONG for 83% off and 3 months free.

I'd change a bit by "burning" some of the soy sauce in a pan just to get the toasty notes out and I would just serve it as a sauce with some cooked and then seared pork belly.

Heres the recipe i just did based on the Video :) - 400ml sunflower seed oil - 2 large yellow onions - 1 leek - like 6-8 spring onions - 6 cloves garlic - 1 knob ginger / same amount as garlic - 3 bay leaves - 2 Star Anis --> cut it All into small pieces, otherwise the scallions will be burned before the onions are browned. Stir constantly! For the soy sauce mix: - 100ml Light soy sauce - 100ml dark soy - 100ml oyster sauce - 2tsp sugar - 1tsp msg - 1/2 tsp White pepper

Hello from a chef in Tokyo! Looooooooove scallion noodles. Almost as much..... maybe even more than garlic noodles. Nice job!

Those noodles look outta control!!!

I used to put a bit of oyster sauce and chinese scallion oil on my lazy weeknight quesadillas (with just cheese, some fresh mild chili and some cured pork product) and it was amazing, so I'd expect this sauce to do well too.

First thing that came to my mind is eggplant. Fried eggplant with this sauce and plain rice could be good combo. Other than that I would use it in any good old stir fry with or without meat.

Andong, you're doing good, keep up the good work. What you did for combining those ingredients after scallion oil noodles is actually what we called Soy Sauce Supreme in Hong Kong. Another ingredient you can put in it is a little chicken powder or chicken stock, not much just a tad. That will give you another level in the taste dept. In our Soy Sauce Supreme Noodle we put in bean sprouts, yellow chives, fresh scallions at the end along with some sesame seeds to give the dish an enhance flavor. Hope you will give it a try. Also, the noodles not be soggy, needs a little bit charred, wok hei, to give you that smokey flavor. Thumbs up, man!

Blend in 1/4 tsp Xanthan gum to that final sauce to help make it more stable and a bit silkier. It'll stay mixed in your fridge forever that way, no more shaking to re-emulsify

Made this pre-mix sauce yesterday and served with a stir fry today and it tasted absolutely amazing. We don't have a decent Asian market near home, so I used bucatini and though far from "correct" it worked well once doused in the sauce. Crisped up meat mince and julienned vegetables in a wok using a bit of the separated oil from the scallion sauce, finished with sriracha (although gochujang could have also played nicely). Thanks for sharing this technique, I will be using it regularly from now on!

Scallion oil and sweet soy sauce works great on seared fish, especially oily ones like mackerel or salmon. A classic type of scallion oil noodles you would find in a Shanghai breakfast is one with dried shrimp so the flavour combination is definitely there

It could be the sauce in a bao bun, or gelatinise it and add it to the filling of a dumpling, or gyoza? Marinade beef with it and barbecue it?

The blended sauce at the end reminds me of the sauce used to make jjajangmyeon. Especially with the large amounts of onions and oil incorporated into it.

you know times are rough when vegetable oil is the most expensive ingredient in the dish

I challenge you to make pork ribs with that sauce. Slow-cooked in that with a nice char on the barbeque at the end, would probably be insane.

I could see this sauce be used in a bao (a classically Chinese steamed bun, but it could be baked as well) with some duck or pork belly sandwiched with more fresh scallions or green onions. Chinese buns typically need something to make it appealing to most other places since most of the time, it is indeed plain. To correct this flaw, places have traditionally included fillings or toppings to add some flare, and this is no exception. In a similar vein, I could see this as a sauce for an Asian inspired sandwich such as a Bahn Mi. That onion soy with a crispy pork belly could make for a sandwich bursting with flavor. For a fusion dish, I could see this sauce as a psudeo-demi glace (Demi-glace and soy sauce have similar flavor profiles) used in places with fancy steak like a chateaubriand in a non-traditional beef wellington. Just be sure to have some chili oil or compound butter nearby for additional flavor.

love how simple this recipe is (at least the first part). Definitely going to try to make this tonight!

Fantastic!!!! I will be making this suace soon and I think your sauce could be made into a very fun bao. It could be meat or veg based, but I think that rich onion based sauce would go fantastic inside of a steamed bun

This is just simply an awesome technique. That is, cooking ingredients in oil to extract their flavors, and and then blending them into the oil. So, thinking of just this sauce, my mind instantly goes to pulled pull or even Bao. But...onions and alliums are just the tip of the iceberg! I started thinking about other ideas that could be amazing. Sundried tomatoes and herbs, rhizomes (ginger, fresh turmeric root), cabbage relatives (broccoli, cauliflower, napa), or maybe even fruits! This is a game changer!

I just made this! I used three leeks instead of one and it took about 80 minutes for it to stop boiling and fry. I also added some Maggi sauce. It is amazing! I shared it with some of my neighbors, since I'll never get through a quart of the stuff. Amazing recipe.

Hi Andong. Actually I saw a few videos regarding this months ago and more or less made a huge batch like you. Though I didn’t exactly blend the fried green onions into but this sauce goes really well with any type of noodles. Personally I found adding a fried egg, green onions, and a little bit of chili oil to be very delicious

还真没想过把油炸完的葱和炼好的油用搅拌机再次打在一起。是个好主意回家就试试！谢谢安东大哥的菜谱👍

This is my first encounter to your channel. And this video gives me so much ideas way on cooking my noodle meals. BTW, have you ever told that your voice is soothingly relaxing while watching you explained the meal. Thank you, Andong. New subscriber, greet from far east Island, #Bandung #WestJava #Indonesia 💐

Made a version of it with what I had and could get. Had different oniontypes, ginger and garlic, bayleaf no staranice. Had 2 types of soy like ketjap manis, oystersauce and sesameoil. Powerful flavors! The combination of flavors worked well. Just added ground pork and some paksoi.

What I love about this video is that it's a super easy recipe that transforms few ingredients into something delicious, perfect!

This reminds me of the stir-fry oil, hoisin, and basil topped rice noodles I like to make.

I usually sprinkle in unsalted peanuts and chop up some roasted peppers i have in a jar with oil just to have for this (just flayed the peppers, charred them under the grill/broiler and peeled off the most burnt bits, then put the "filets" in oil so they keep in the fridge for a long time)

Hey Andong, we use a similar preparation to braise a duck, usually for special occasions. INCREDIBLE with white rice!

That looks so good! Thanks for sharing, much love from Singapore ❤️

I never knew it was that easy to make. I love Chicken Lo Mein from this one Chinese shop. Now when they're closed in finna make sum when it's 2am lol

Your videos are amazing. I have got to make this sauce and try it now

I will definitely try this out🤤 Thanks Andong

I made this. It was absolutely fantastic. It lasted in the fridge for 7 weeks (i used it before it went off and needed to be thrown away) I am about to make my 2nd batch today to last another 6+ weeks (if it lasts that long). Thanks for the recipe makes all plain rice dishes taste great.

OMG... I'm feeling like riding a rollercoaster, every step Andong did is blow my mind, and I'm almost reacting as "WTH you doing" like Steven He when Andong start doing"lazy things". But in the end, I should say hey, it's really goooood! He did capture the soul of this dish and it was pretty cooool.

This looks like a perfect freezer sauce, I love freezing sauces like this in ice cube trays. Later you can grab a few cubes out of the bag to have sauce in minutes

I’ve always thought of using the leftover fried alliums to make some kind of sauce. Will have to try out your recipe. I’ve also thought of using it to make a kind of mayo-emulsion: eggs, scallion oil, mustard, black vinegar…. I’m wondering if using the scallion oil would really add anything though considering how oniony the fried solids are. Might have to try three recipes: mayo with scallion oil and solids, mayo with just scallion oil and mayo with just solids.

The garlic probably really helped with the emulsion. If anyone is making this at home and it's not coming together into an emulsion, add a bit more fresh garlic using a press.

What an awesome recipe. I used Roman-style garum instead oyster sauce. I also added liquid smoke!

I feel like this could work as a Tare for ramen? Also totally expected you to pour the hot allium oil over some chili flakes for chili oil when straining.

I sugest use Palm sugar and caramelized it first That style of fried rice exsist in Surabaya. You have to add spiciness by puting Chili sauce & chopped chillies Those sauce perfect to braised chicken, beef, hard boiled egg, potato, jengkol, tofu & tempe. Without the oyster sauce , we called it semur. Some like to eat it with nasi uduk Betawi Drizzled it on top of boiled or potato, carrot, cauliflower & mungbeans for a side for beef stew and we called it selat Solo

I'd imagine that this probably goes really well with some potato-based dish or as a sauce for a burger.

I absolutely love this channel

And another one to try out myself. Sounds easy to make and nice to have in the fridge for those "don't wanna bother cooking, but im hungry" quick meals in the evening after work.

I became a big fan of kimchee fried rice for breakfast. I keep a container of it in the fridge and it never lasts thru the week. I'm going to give this recipe a try. It sounds great.

Based on a recipe from Fuchsia Dunlop, I've served scallion oil noodles with a runny fried egg either on top or on the side -- that tends to work a lot better than the raw yolk I think!

the oil part is usually lard. you can frying some shrimp shells(where the zest is) in the oil.

I would make egg fried rice with cha sui,and some cabbage or bean sprouts,and of course chilli oil

I love lo mein with just green onions, double soy, ginger greens, and Garlic... I'll have to try this once my green onions grow back for another harvest. I always added my green onions last since they are great fresh and tender... but sauteed onions are delicious too, bet carmalized vedalia onions would be great too.... Thanks for picking my next side dish for Char Siu or chinese chicken finger night :P

A bit of black chinese vinegar goes a long way as it cuts through the fat as well as elevates the umami flavour

made scallion oil Soba and scallion oil potatoes, both were the bomb :D thanks for this new staple-sauce!

You could try it as a barbecue sauce. Roast chicken on the grill and finish with the sauce to give it a glossy, sticky coating.

I’ve used an internet potluck recipe to make the first version of this dish, but with buckwheat soba noodles (which really holds the sauce) and chili oil instead of soy sauce. I served it chilled with black sesame seeds and scallions. It is surprisingly addictive for some people. It made me feel like I was a ravenous insect. My mother, who eats a much earthier diet, didn’t see what the fuss was about. My aunt was about to beat the recipe out of me.

RU-vidr: 'Even though those noodles were great, what I'm really looking for is finding out what other delicious things we can do with that sauce" - Puts it on rice

That egg on top made me think of using it for a highly flavored mayonnaise. Adjust the proportion of eggs to sauce, and possibly more plain oil to suit whatever you plan on using it for.

Very enjoyable video. It gets back to the kinds of things you did long ago.

I can see this working really well with some firm tofu. Cut the tofu into 1cm slices, pad them dry (no need for pressing), panfry them until crispy and slightly brown, and then toss them with the sauce over medium heat. It should result in a nice and glossy coating on the tofu. It would be great over some rice or in a wrap. (that is how I usually prepare my tofu, except that I just use soy sauce or teriyaki sauce, but I will definitely try it with this onion sauce.)

hey andong, long time viewer, first time replier here!! :) cool recipe, gonna try it myself!!! i must say, when u started blending the mixture, i thought it started to very much look like jajangmyeon mixture, does it taste similar??

I think I'd like to try that sauce as a glacé on chicken or pork. I think that would be amazing. Then just serv with some rice an veggies. Maybe some extra sauce on the side.

My go to 'noodle sauce' is minced garlic+chili flakes+ hot oil but this looks worthy of a try

Got to try this recipe.

Says "Just 3 ingridients." - Uses five.

This reminds me of Soba noodles for some reason. Looks amazing.

I am definitely going to try doing this. I wonder if I still have any egyptian walking onions out in the garden...

The Flavour Thesaurus doesn‘t do recipes per se, but i‘ve followed its suggestion of a 5 onion french onion soup, which was stellar. So i can absolutely believe this‘d work.

Andong back with chinese recipe!! WooHoo! Now watching the video.

Scallions: Good Noodles: Good Scallions+Noodles=Very Good. That's how

THIS for sure will make boerenkoolstamppot delish!

Muss ich unbedingt ausprobieren. Jetzt weiß Ich was ich am Wochenende kochen kann 😂🥰👍🏻

Honestly, massively curious to see whether or not you could use that oily base to make some kind of mayonnaise. I bet that it would make a killer BLT.

This sounds delicious and if it was sold somewhere I would absolutely buy it! Cooking it myself...? Not very likely, I'm afraid!

I also crush up some sesame seeds and add it to the oil near the end, the flavour profile is unlike anything and so far i tried it with fried chicken, beef cubes, beef strips, french fries, noodles

试试各类面包，我觉得贝果和咸水棍应该很搭，法棍切片烤一烤应该也不错

I subbed just because of how easy this looked.

That sauce would probably go really well with tofu. In fact, that would be very similar to a recipe that's popular where I used to live in southern Japan. Also, Taiwan has a similar dish.

What oil do you recommend for the original recipe? Gonna have to make that for dinner tonight

You'd need quite a bit of it for most meat...but what about using it as a marinade for something like chicken?

I imagine you could make a killer pizza with that sauce instead of the traditional marinara! Definitely gonna try this!

Yo man it would be amazing if you manage to find something where you can combine neutral flavored whey with noodles. As someone with a passion for strength training but dislike for proteinshakes im looking for different ways to add protein powder

Speaking of sauces. Years ago I used to buy Richter herring in red pepper sauce. (from Germany) The herring were ok but I really bought it for the sauce. If I could have only bought the sauce I would have. Unfortunately the store I bought it from is gone, and I have not been able to find it locally. (Winnipeg Canada) I can find their herring in mustard sauce, tomato sauce, smoked in oil, in curry, but no Red Pepper Sauce. Maybe you can come up with a killer recipe that tastes as good as the red pepper sauce I can't get anymore?

-Make a vegan version and marinate Tofu with it - Mix it with mashed potatos or potatos - Dip fries in it/loaded fries or Poutine but Asia style - Use it like "Maggi" as a spice for seasoning tinned soups

wow that really sounds delicious, do you think it'd be freezeable in ice cube forms to make easily useable sauce that you can store in the freezer?

Probably would be great drizzled on a scallion pancake, or shao bing (sesame flat bread). Maybe a sesame flat bread sandwich with cold thin sliced beef shank or duck, some cilantro, and some of that sauce!

PO-TA-TOES, fry em, mash em, put em in a stew. Fry em with this sauce!

Freeze them in Ragusea's style (cubes) and it can probably last for even more, i can already see myself using a couple of cubes in the hot noodles

Put some on pork chop and marinate it, hammer the pork chop and then marinate it for half an hour then pan fry it. The ingredients of your sauce is very similar to Cantonese pan fry pork ribs, so it would work with any pan fry pork dishes, make sure it’s hammered thin, the sugar content will caramelise and taste real good

I feel that sauce will be nice for marinading fatty meat or fish. Maybe pork belly, adding a bit of pear and chili. Frying up the pork to add onto the sauced noodles.

The first thing that came to mind was to use it as a marinade. Marinade chicken or a soft boiled egg.

I fried some eggplant in the oil and then added red miso, soy sauce sesame oil and sugar. I just eat than with some noddle than was amazing.

Kinda looks like the sauce in instant noodles. I think you nailed it!!

Here's an idea. Add some fried chicken. Toss that in the sauce. Add some red peppers or chillies to increase the spice and wrap it in a tortilla with some lettuce and fresh onion and sun dried tomatoes. Should go well

If you have the time, you can prepare Scallion oil separately, and deep fry it with medium to low heat. Once the Scallion becomes yellow and crispy, you can save the oil for about 1-2 weeks depending on filter cloth.

do you have measurements for the blended sauce?

I am making this tonight looks amazing might braise some pork belly in the sauce as well

Just tried the base recipe, which I actually hadn't heard of before. I overdid the soy sauce slightly and had to compensate with some sugar, but otherwise fantastic. I look forward to trying the blended sauce version in the future, but this was perfect for a quick pantry lunch when I had no other inspiration.

mixing rice with sambal or other kind of sauces in hot wok along with eggs or vegetable is quite common technique in indonesian fried rice.

@mynameisandong - I recently made that exact oil (minus the star anise) but am getting conflicting information about how long it can be stored safely. Immediately after it cooled to room temp I put it in a sealed container, all aromatics fully submerged in the oil, and put that into the fridge. How long is that safe to store/consume? Is there a botulism risk or is that only when the garlic is raw? I'm hearing everything from 2-3 days to 3-4 weeks. Does the addition of soy plus blending make it more or less safe? I don't want to have to make this from scratch every time I want to eat it. Every 3 weeks would be great, every 2 at most. What are your thoughts? Thanks!

Was wondering if there would be onion confit by the end.

i think i would like to try this with beets, make a delicious beet oil infused pasta sauce

The fried alliums make an excellent garnish and condiment for everything, but it all needs to be julienned first. I screamed inside when you blended them all.

this guy is so innovative, real revolutionary here!