Chinese · Dinner
Scallion Oil Noodles (Gluten-Free)
Rice noodles tossed in scallion-infused oil with tamari and white pepper, finished with fried scallion pieces. Scallions are slowly caramelized until golden and fragrant, then combined with noodles for a glossy, savory-sweet dish. Simple, fast, and rooted in Shanghai street-food tradition, served warm as a light vegetarian meal.
$3
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
431Calories
6.8gProtein
19.7gFat
70.2gCarbs
3.2gSugar
3.3gFiber
1248mgSodium
0mgChol
2gSat Fat
380mgPotassium
84mgCalcium
2.8mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
Trim scallions and cut into 2-inch lengths, keeping white and green parts separate.
2
Boil
Cook rice noodles in boiling salted water for 5–6 minutes until tender but springy, then drain.
3
Fry
Heat vegetable oil in a skillet over medium-low heat, add scallion whites and greens, fry 8–10 minutes until deep golden and fragrant.
4
Toss
Remove from heat, stir in tamari, sugar, and white pepper until sugar dissolves, add noodles, toss until coated, then plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g dried rice noodles
- 1212 scallions
- 6 tbsp6 tbsp vegetable oil
- 3 tbsp3 tbsp tamari (gluten-free soy sauce)
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp white pepper
