Taiwanese Sesame Noodles with Scallion Oil
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.
Rich and nutty Taiwanese noodles coated in aromatic scallion oil and creamy sesame paste for an irresistible street food experience.
Nutrition per serving
Ingredients
noodles
produce
sauce
seasoning
oil
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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