Soy Scallion Noodles

With rich, caramelized scallion oil and a perfectly balanced soy-based sauce, this soy scallion sauce transforms simple noodles into a comforting, restaurant-quality treat. Plus, the leftover sauce will keep in the fridge for up to a week, making it a versatile addition to your kitchen for easy, delicious meals anytime.

Soy Scallion Noodles

Course

Main
Prep time

5 Mins
cook time

40 Mins
servings

1
Author

@anettvelsberg

Ingredients

12-16 scallions, more to serve
½ cup neutral cooking oil (e.g. vegetable oil, light refined olive oil)
1 tsp toasted sesame oil
¼ cup light soy sauce
1 tbsp dark soy sauce
2 tbsp sugar
1 tsp Chinese black vinegar or rice vinegar
1 cake Lotus Foods Organic Wide White Rice Ramen
1-2 tsp toasted sesame seeds, to serve (optional)

product used in the recipe

Organic Wide White Rice Ramen (4 Ramen Cakes)

1

Cut scallions into 1-inch segments and lightly smash with the side of a large knife. Pat dry with a paper towel.
2

Heat oil in a large pan over medium-low heat, add scallions and stir. Cook until soft and starting to brown (~30-35 mins), then remove from oil using tongs and set aside.
3

Whisk remaining sauce ingredients in a bowl. Pour into the pan and stir well. Increase heat to medium-high and cook until sauce begins to gently foam. Cook for another 2 mins, stirring constantly, until slightly thickened. Remove from heat.
4

Cook noodles according to directions on package. Drain and place in a bowl. Toss with 2-3 tablespoons of sauce, and top with scallions and a sprinkle of sesame seeds (if using).
5

Pour leftover sauce into a glass jar and allow to cool. Keep refrigerated and use within 5-7 days. Shake jar before using.