How to Make the Perfect Taiwanese Sesame Noodles with Scallion Oil
Taiwanese · Easy · 25 min · 3 servings
A deeply satisfying Taiwanese street food classic where thick wheat noodles are tossed in a fragrant scallion-infused oil and rich sesame paste sauce. The contrast between the nutty sesame, smoky soy, and bright raw scallions makes every bite layered and complex.
Why this recipe works
This Taiwanese Sesame Noodles with Scallion Oil recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 540 calories with 15g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 300 g thick fresh wheat noodles
- 6 stalks scallions separated into white and green parts
- 4 tbsp Chinese sesame paste or tahini
- 3 tbsp soy sauce
- 1 tbsp black vinegar Chinkiang
- 80 ml neutral oil such as sunflower
Step by step instructions
Step 1: Make the Scallion Oil
Slice scallion whites into 5cm sections and roughly chop the green tops separately. Heat neutral oil in a small saucepan over medium-low heat and add the white scallion sections. Cook slowly for 8 minutes until golden and crispy, then remove the scallions and reserve the fragrant oil.
Step 2: Prepare the Sesame Sauce
In a large mixing bowl, whisk together sesame paste, soy sauce, black vinegar, and 3 tablespoons of warm water until smooth and pourable. Taste and adjust the balance of salty and tangy to your preference.
Step 3: Cook the Noodles
Bring a large pot of unsalted water to a boil and cook the fresh noodles for 2 to 3 minutes until just tender. Drain and rinse briefly with cool water to stop cooking and prevent sticking.
Step 4: Toss and Serve
Add the drained noodles to the bowl with sesame sauce and pour over the warm scallion oil. Toss thoroughly until every noodle is evenly coated. Top with the crispy scallion whites and fresh green scallion tops. Serve at room temperature or slightly warm.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Chinese sesame paste → Japanese tahini mixed with a few drops of toasted sesame oil for a similar nutty richness
- thick fresh wheat noodles → dried udon noodles cooked until tender work as an excellent substitute
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using high heat to make the scallion oil which burns the scallions quickly and creates a bitter rather than sweet fragrant oil
- Skipping the rinse after cooking the noodles which causes them to clump together and absorb all the sauce unevenly
Nutrition facts
Per serving: 540 calories, 15g protein, 74g carbs, 22g fat, 4g fiber.
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