Irresistible Scallion Oil Noodles That Taste Better Than Takeout
These scallion oil noodles are rich, savory, and unbelievably easy. Made with brown rice noodles, scallions, soy sauce, sesame oil, and agave for a better-than-takeout meal in 20 minutes.
Ingredients
- 8 ounces brown rice noodles
- 5 –6 scallions green onions, thinly sliced
- separate whites and greens if you want extra depth of flavor
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- or tamari for gluten-free
- 1 tablespoon rice vinegar
- or Chinese black vinegar
- 1½ tablespoons agave syrup
- Optional but highly recommended
- Extra sliced scallions for topping
- Chili oil or chili crisp to taste
Instructions
Cook the noodles
- Bring a pot of water to a boil and cook the brown rice noodles according to package instructions. Drain well and set aside.
Infuse the scallion oil
- Heat the olive oil in a large pan over low heat. Add the sliced scallions and cook gently for 5–7 minutes, stirring occasionally, until soft and lightly golden but not browned.
Make the sauce
- Stir in the soy sauce, rice vinegar, sesame oil, and agave. Let the sauce warm for 30–60 seconds until fragrant.
Toss with noodles
- Add the cooked noodles directly to the pan. Toss until evenly coated in the scallion oil sauce and glossy.
Serve
- Remove from heat and serve immediately, topped with extra scallions or chili oil if desired.