I love Chinese scallion oil noodles and this bowl of Scallion Oil Gochujang Noodles comes with a little twist and heat from umami-packed gochujang or Korean chili paste.
THESE SCALLION OIL GOCHUJANG NOODLES ARE
- Super easy to make
- Ready in 30 minutes, or even less!
- Perfect with any other noodles of your choice – though I recommend to use wheat noodles!
- Aromatic and very tasty
- Made with a few key ingredients you may already have in your pantry (especially if you love cooking Asian food!)
WHAT CAN I ENJOY WITH THESE SCALLION OIL NOODLES?
You can enjoy this with any main dish of your choice! Think Korean braised tofu, pan-fried dumplings, steamed tofu with a soy garlic sauce, or wontons in chili broth –it’s really up to you.
Another option is to mix in any vegetables or protein of your choice with these noodles.
INGREDIENTS NEEDED TO MAKE THESE SCALLION OIL GOCHUJANG NOODLES
You can check out the recipe card below for the full detailed & printable recipe!
- dry wheat noodles of choice, I used ramen ‘bricks’ with no sauce packets
- neutral oil – like avocado, vegetable, sunflower, etc.
- soy sauce adjust to taste
- gochujang
- dark soy sauce, optional for colour
- sugar
- sesame oil, to finish
PREPARE THE SCALLIONS
Cut the scallions into 3-4 segments of around 3 inches (7.5 cm) each. From there, thinly slice or julienne the scallions. Separate the white and green parts. You can also thinly slice the scallions at an angle.
PREHEAT YOUR POT OF WATER TO COOK THE NOODLES IN
- Heat a pot of water for the noodles. Once it boils, add in the noodles.
COOK DOWN THE SCALLIONS IN OIL
- While the pot of water is heating for the noodles, heat a large wok or pan. Add 1/4 cup oil.
- If using a wok, leave to heat on medium low heat. If using a regular pan, you can use medium heat. Add in the white part of the scallions.
- Leave to cook over low heat (for wok) or medium (for pan) for 3-4 minutes or until lightly brown before adding the green parts. Leave to cook for 2-3 more minutes until brown and crisp.
- When the scallions are lightly brown and crisp, remove the scallions from the oil.
- Add in the sugar, soy sauce, dark soy sauce, and gochujang. Maintain the low medium/medium heat until the sugar dissolves. Lower the heat while the noodles are cooking.
COOK THE NOODLES
- Cook the noodles until still very chewy (do NOT overcook) and then drain from the water. You’ll want the noodles to be very chewy so they won’t overcook once added to the pan/wok.
- After draining the noodles from the water, you can quickly run the noodles through water to remove excess starch.
TOSS THE NOODLES IN THE SCALLION OIL MIXTURE
- Add the cooked noodles into the scallion oil and mix well to coat the noodles. Turn up the heat to medium then toss the noodles. Feel free to add more soy sauce, to taste, if needed.
- Mix in the fried scallions (you can also leave some for topping later one) then add in the sesame oil. Turn off the heat.
ENJOY YOUR SCALLION OIL GOCHUJANG NOODLES
- Serve in a bowl enjoy while hot.
- You can enjoy this with any main dish of your choice! Think Korean braised tofu, pan-fried dumplings, steamed tofu with a soy garlic sauce, or wontons in chili broth –it’s really up to you.
MORE NOODLE RECIPES YOU MIGHT LOVE:
- Pad Thai
- Ginger and Scallion Noodles
- Stir-Fried Tofu and Basil Noodles
- Tantanmen (Vegan Ramen)
- Thai Drunken Noodles (Pad Kee Mao)
- Easy Spicy Miso Noodles
- Ginger and Scallion Noodles
- Chili Garlic Oil Noodles
Scallion Oil Gochujang Noodles
I love Chinese scallion oil noodles and this bowl of Scallion Oil Gochujang Noodles comes with a little twist and heat from umami-packed gochujang or Korean chili paste.
Ingredients
SCALLION OIL
- 3 scallions or green onions
- 1/4 cup neutral oil – like avocado, vegetable, sunflower, etc.
- 2-3 tsp soy sauce adjust to taste
- 1 tbsp gochujang
- 1 tsp dark soy sauce , optional for colour
- 2 tsp sugar
NOODLES
- 5 oz dry wheat noodles of choice , I used 2 ramen 'bricks' with no sauce packets
TO FINISH
- 1 tbsp sesame oil to finish
Instructions
- Prepare the scallion: cut these into 3-4 segments of around 3 inches (7.5 cm) each. From there, thinly slice or julienne the scallions. Separate the white and green parts. You can also thinly slice the scallions at an angle.
- Heat a pot of water for the noodles. Once it boils, add in the noodles.
- While the pot of water is heating for the noodles, heat a large wok or pan. Add 1/4 cup oil.
- If using a wok, leave to heat on medium low heat. If using a regular pan, you can use medium heat. Add in the white part of the scallions.

Leave to cook over low heat (for wok) or medium (for pan) for 3-4 minutes or until lightly brown before adding the green parts. Leave to cook for 2-3 more minutes until brown and crisp.
- When the scallions are lightly brown and crisp, remove the scallions from the oil.
- Note: Be sure to keep a distance from your pan since the soy sauce can splatter when added to the oil.
- Add in the sugar, soy sauce, dark soy sauce, and gochujang. Maintain the low medium/medium heat until the sugar dissolves. Lower the heat while the noodles are cooking.
- Cook the noodles until still very chewy (do NOT overcook) and then drain from the water. You’ll want the noodles to be very chewy so they won’t overcook once added to the pan/wok.
- After draining the noodles from the water, you can quickly run the noodles through water to remove excess starch.
- Add the cooked noodles into the scallion oil and mix well to coat the noodles. Turn up the heat to medium then toss the noodles. Feel free to add more soy sauce, to taste, if needed.
- Mix in the fried scallions and then add in the sesame oil. Turn off the heat.
- Serve in a bowl enjoy while hot.
- What to pair this with? You can enjoy this with any main dish of your choice! Think Korean braised tofu, pan-fried dumplings, maple hoisin tofu, steamed tofu with a soy garlic sauce, or wontons in chili broth –it's really up to you.
Notes
NEUTRAL OIL
- It’s essential to use neutral oil like avocado, vegetable, sunflower, etc.since other types of oil especially coconut and sesame oil can overpower the scallions.
- I’ve actually tried this with olive oil and it turned out okay.
SOY SAUCE
- For the soy sauce, start with 2 tsp then just adjust according to desired taste!
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DARK SOY SAUCE
- I used dark soy sauce or mushroom soy sauce for the darker brown colour. It’s not as salty as regular soy sauce but adds an extra umami flavour to the noodles.
- You can do away without dark soy sauce but do note that the noodles get the nice brown colour from the rich dark soy sauce. So without it the noodles can be much lighter in colour.
NUTRITIONAL INFO
Serving: 1serving | Calories: 554kcal | Carbohydrates: 60g | Protein: 12g | Fat: 33g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Sodium: 510mg | Potassium: 201mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 3mg
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This Post Has 2 Comments
I tried this recipe with a few modifications. I sauteed the scallions with a few finely chopped cloves of garlic, added chopped jalapenos at the end for spice and skipped the sugar. Overall the flavor was great and the slight chewiness of the noodles complemented the sauce beautifully.
Thanks so much! Love the modifications, and thanks so much for sharing these as well! ◡̈