You will love this Chicken Scallion Noodles recipe if you're always craving noodles like me. The combination of earthy, fragrant aromatics and savory noodles will make you keep coming back for more.
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Scallion oil noodles (Cong You Ban Mian) is a popular Chinese dish enjoyed in many parts of Asia and beyond. The simple yet flavorful dish has become a staple in many households as it's made with just a few ingredients—noodles, scallions or green onions, and soy sauce.
I added protein to mine to become a full, balanced meal. When cooked together, the aromatic sauce fully coats the noodles to create a comforting and delicious meal for your family.
Why you will love my Chicken Scallion Noodles Recipe
- QUICK - this dish is ready in 20 minutes from start to finish.
- Extremely affordable. One of the perfect noodle recipes for budget-friendly individuals and families.
- Extremely versatile to fit your preferences and dietary needs with vegan, gluten-free, or low-sodium options.
- Use any protein you want. I used chicken thighs for this recipe, but you can use tofu, prawns, beef, or pork. The possibilities are endless.
Ingredients and Substitutions
Noodles: Take your pick of noodles like ramen noodles, egg noodles, wheat noodles, udon, and even rice noodles for this recipe. I use Taiwanese knife-cut noodles as they scoop up the flavorful sauce nicely. You can find all sorts of noodles in any Asian grocery store. Feel free to use gluten-free alternatives such as rice noodles.
Scallions /Green Onions: Of course, the star of this dish is the scallions, better known as green onions. This aromatic adds so much flavor to the dish.
Shallot: Another delicious aromatic to add to this dish.
Soy sauce: The soy sauce mixture is the key ingredient that lends its complex savory flavor to the dish. I recommend using a mix of dark and light soy sauce for this recipe, and you can always adjust the amount according to your taste preferences. For a vegan and gluten-free alternative, use tamari or coconut aminos instead of regular soy sauce.
Honey: I like my sauces well balanced.
Avocado oil: has a mild and neutral flavor, making it ideal for sautéeing. Any other neutral oil like canola, vegetable, or olive oil will also work.
Toasted Sesame Oil: Gives this sauce that richness and nuttiness. Feel free to use regular sesame oil.
Beans: This vegetable worked so well in this recipe. It gave it crunch and texture, and health benefits. However, you can use whatever you want.
Garnishes: Sesame seeds, red chili flakes, green part of scallions
Equipment for scallion oil noodles
- Knife
- Cutting board
- Wok
- Small bowl
- Large pot for water
How to make my Chicken Scallion Noodles
- Prep your ingredients so they are ready - MISE EN PLACE. This comes together really quickly.
- Slice your shallot, mince your garlic, and slice your green onions. Separate the white part from the green. Set all your aromatics aside.
- Cut the beans into 1-inch pieces. Set aside
- Combine your sauce ingredients in a bowl and set it aside.
- Cut your chicken into strips.
- Fill a large pot of water and bring it to a boil.
- Once the water is boiling, cook the noodles to the instructions. Drain and set aside. You want to start your wok cooking during this time so that it all cooks at the same time the noodles are cooking.
- In a wok, medium-high heat, add your oil. When the oil is hot, add your chicken. Saute for 8-10 minutes until cooked through. Remove and set aside.
- Add a little bit more oil if needed. Saute your shallots for 2 minutes until it is a little crispy.
- Add in the white parts of the green onions and garlic. Saute for 1 minute.
- Add in the beans and saute for 2 minutes.
- Add back the chicken.
- Add in your drained noodles and sauce, and combine really well.
- Garnish with the remaining green onions, and you're done!
- Serve and enjoy!
TIPS for making the best Chinese Scallion Oil Noodles
- Cook the noodles until they are just al dente, so follow the package instructions properly. Overcooked noodles can become soggy and unappetizing.
- MISE EN PLACE. Make sure all your ingredients are prepped before you start cooking. This recipe comes together really quickly.
- Boil your noodles at the same time you are cooking your chicken and other aromatics. This way, everything cooks at the same time. When the noodles are done cooking, you quickly drain them and add them straight to the wok.
Storage and Reheating Instructions
STORE – store the leftovers in an airtight container for up to 3 days in the fridge.
REHEAT – reheat in a microwave or pan until well-heated.
What to serve with Scallion oil Noodles
- Fried egg
- Any protein: chicken, beef, pork, shrimp, tofu - the options are endless
- Steamed vegetables
- Sesame Cucumber Salad
- Sesame Braised Cabbage
FAQs for Chicken Scallion Noodles
Scallion oil noodles or spring onion oil noodles have a light and delicate flavor, with the scallions providing an appealing sweetness and subtle spiciness. The soy sauce mixture adds a savory and umami taste to the dish. Add red chili flakes or drizzle chili oil after cooking to add more spice.
The types of noodles used in scallion noodles are totally up to you. Choose your favorite types of noodles, such as egg, wheat, rice, udon, and even spaghettini. I used Taiwanese Knife Cut noodles for mine.
Chicken Scallion Noodles (better than takeout)
Your first bite of this versatile Chicken Scallion Noodles recipe will make you forget all other noodle dishes. The combination of earthy, fragrant aromatics and savory noodles will make you keep coming back for more.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2-4 1x
- Category: mains
- Method: wok
- Cuisine: asian
Ingredients
3 boneless skinless chicken thighs cut into strips
400g Knife cut noodles (you can use any noodles you want)
1 ½ cups of beans (you can use whatever vegetables you have)
2 tablespoon avocado oil
1 shallot
3 cloves of minced garlic
4 stalks of green onions
Salt & black pepper for seasoning the chicken
Sauce:
¼ cup water
2 tablespoon dark soy
2 tablespoon low sodium soy sauce
1 tablespoon honey
1 tbsp toasted sesame oil
Instructions
- Prep your ingredients so they are ready - MISE EN PLACE. This comes together really quickly.
- Slice your shallot, mince your garlic, and slice your green onions. Separate the white part from the green. Set all your aromatics aside.
- Cut the beans into 1-inch pieces. Set aside
- Combine your sauce ingredients in a bowl and set it aside.
- Cut your chicken into strips. Season with salt and pepper. Set it aside.
- Fill a large pot of water and bring it to a boil.
- Once the water is boiling, cook the noodles to the instructions. Drain and set aside. You want to start your wok cooking during this time so that it all cooks at the same time the noodles are cooking.
- In a wok, on medium heat, add your oil. When the oil is hot, add your chicken. Saute for 8-10 minutes until cooked through. Remove and set aside.
- Add a little bit more oil if needed. Saute your shallots for 2 minutes until it is a little crispy.
- Add in the white parts of the green onions and garlic. Saute for 1 minute.
- Add in the beans and saute for 2 minutes.
- Add back the chicken.
- Add in your drained noodles and sauce, and combine really well.
- Garnish with the remaining green onions, and you're done!
- Serve and enjoy!
Miller says
Love the sauce!
Keily says
I commend that chicken partnered with knife cut noodles.
Wen says
Absolutely delicious!!
Carmen Spillette says
Thanks Wen!