Why You’ll Love Scallion Oil PastaRecipe
This recipe is incredibly easy and uses just a few ingredients to deliver big flavor. It takes inspiration from traditional Chinese scallion oil noodles and adapts the technique to Italian pasta, resulting in a dish that’s both familiar and unique. It’s perfect for busy nights when you want something delicious without a long ingredient list.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Salt for pasta water
• Vegetable oil
• Scallions (white and green parts separated)
• Soy sauce
• Granulated sugar
• Dried pasta (such as spaghetti, linguine, or pappardelle)
Directions
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Bring a large pot of salted water to a boil.
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In a small frying pan over low heat, add the oil and the white parts of the scallions. Cook gently, stirring occasionally, until softened and browning at the edges, about 8 minutes.
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Add the scallion greens and continue to fry until all scallions are tender and browned, another 5 minutes.
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Stir in the soy sauce and sugar; let the mixture bubble briefly until the sugar dissolves and the flavors meld. Remove from heat.
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Cook the pasta in the boiling water according to package instructions. Drain the pasta.
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Return the pasta to the pot, pour the scallion oil mixture over it, and toss to coat evenly. Serve immediately.
Servings and timing
• Serves: 4
• Prep time: about 10 minutes
• Cook time: about 15 minutes
• Total time: approximately 25 minutes
Variations
• Add heat: Toss in red pepper flakes or a drizzle of chili oil for a spicy twist.
• Garlicky version: Sauté a few cloves of minced garlic with the scallions for an aromatic boost.
• With protein: Add cooked shrimp, grilled tofu, or a poached egg on top to make it a complete meal.
• Add crunch: Top with toasted sesame seeds or chopped roasted peanuts for extra texture.
• Vegan alternative: This recipe is naturally vegan as written, but always double-check the pasta brand to be sure.
Storage/Reheating
• Refrigerator: Store leftover pasta in an airtight container for up to 3 days.
• Reheating: Gently reheat in a skillet over low heat, adding a splash of water or oil to loosen the sauce.
• Freezing: Not recommended, as the texture of the scallions may change upon thawing.
FAQs
What type of pasta works best for scallion oil pasta?
Long pasta like spaghetti, linguine, or pappardelle works well for holding the scallion oil sauce, but you can use any pasta you have on hand.
Can I make this gluten‑free?
Yes! Substitute your favorite gluten‑free pasta to make this dish gluten‑free.
Is soy sauce necessary?
Soy sauce provides the signature savory umami flavor, but you can adjust the amount or use a low‑sodium version if preferred.
Can I add protein to this dish?
Absolutely — cooked chicken, shrimp, tofu, or a fried egg are great additions to make it heartier.
How do I store leftover scallion oil?
Store leftover scallion oil in a sealed container in the fridge for up to 1 week. Use it to flavor other dishes.
Can I use olive oil instead of vegetable oil?
Yes, though vegetable or neutral oil is traditional, olive oil works fine for a richer flavor.
What if I don’t have fresh scallions?
Fresh scallions are key to the dish’s aroma; substitutions like leeks or mild onions will change the flavor profile.
How do I prevent the scallions from burning?
Keep the heat low and stir occasionally to gently cook the scallions until soft and lightly browned.
Can I add garlic or chili flakes?
Yes — adding garlic or chili flakes can add extra depth and heat to the dish.
Is this dish authentic Chinese cuisine?
This pasta is inspired by traditional Shanghai scallion oil noodles (cong you ban mian) but adapted to use Italian pasta.
Conclusion
Scallion Oil Pasta is a delicious, fuss‑free dish that combines simple ingredients with rich flavor. Whether you’re craving a quick weeknight dinner or a creative take on classic flavors, this recipe delivers satisfying results with minimal effort.
