Scallion oil rice paper noodles is a must try for scallion lovers! I love scallions in just about anything—whether it’s in bread, pancakes, or as a garnish, they add an irresistible flavor.
When I tested this recipe with rice paper noodles, I knew this was a winning dish. But the twist of using rice paper for noodles adds a whole new level of ease and creativity to the dish.
The delicate rice paper sheets transform into tender noodles, soaked in a rich and savory scallion-infused soy sauce. It’s a recipe that’s both nostalgic and refreshingly unique, and you are going to love it too!
Why You Will Love This Recipe
- Quick and easy: Using rice paper as noodles cuts down on the time, making this recipe accessible and perfect for a weeknight dinner.
- Packed with flavor: The combination of scallion oil, soy sauce, and oyster sauce gives the noodles a deep, savory flavor, with just a hint of sweetness and spice from the ginger.
- Customizable: Garnish the dish with your choice of veggies, proteins, or even fried scallions and sesame seeds for extra texture.
- Light and satisfying: The dish is filling without being too heavy, thanks to the light nature of the rice paper noodles.
Ingredients
- Rice paper: A quick alternative to traditional noodles, these rice paper sheets turn into soft, chewy noodles. Rice paper is also a great pantry staple and can turn into noodles in an instant!
- Scallions: The key ingredient that flavors the oil and brings that signature scallion fragrance. You'll need a lot for this recipe!
- Avocado oil: A healthy, neutral oil that brings out the flavors of the scallions.
- Soy sauce: Adds savory umami to the sauce.
- Dark soy sauce: A richer, more intense soy sauce that adds depth of flavor and color.
- Oyster sauce: A sweet and savory sauce that enhances the overall taste.
- Sugar: Balances the saltiness of the sauces with a touch of sweetness.
- Grated ginger: Adds a slight zing to the dish.
- Water or chicken broth: Thins out the sauce while adding flavor.
How to Make Scallion Oil Rice Paper Noodles
Prepare the Rice Paper Noodles
On a cutting board, brush the board with a little oil. Dip 3 pieces of rice paper in cold water and stack them together evenly. Place the stacked rice paper on the cutting board and brush the top layer with more oil. Cut the stack into 1-inch wide noodles, or your desired thickness. If the noodles begin to dry out, brush with a little water to keep them moist. Immediately transfer the cut noodles to a bowl of cold water and let them soak for 15 minutes. Repeat this process with the remaining rice paper.
Prepare the Scallions
Pat the scallions dry and separate the white and green parts. Leave the white parts whole and chop the green parts.
Make the Scallion Oil
Heat avocado oil in a medium pot over medium-low heat. Add the white parts of the scallions and fry for about 8 minutes until they are golden but not burnt. Remove and discard the white parts. Add the green parts of the scallions to the oil and fry for 2-3 minutes. Remove them from the oil and set them aside for garnish later. Let the scallion oil cool for a few minutes.
Prepare the Sauce
In a bowl, mix together the soy sauce, dark soy sauce, oyster sauce, sugar, ginger, and water or chicken broth. Add the cooled scallion oil and stir to combine.
Combine Noodles and Sauce
Drain the rice paper noodles and transfer them to a bowl. Pour the sauce over the noodles and mix well.
Garnish and Serve
Garnish the noodles with fried scallions, sesame seeds, and your choice of veggies or protein. Enjoy immediately!
Tips to Make Scallion Oil Rice Paper Noodles
- Layering rice paper: When layering the rice paper sheets, make sure they’re aligned evenly and brushed with oil to prevent sticking.
- Keep noodles moist: After cutting the noodles, keep them from drying out by transferring them directly into cold water. This ensures they stay soft and pliable.
- Avoid overcrowding: When cutting the noodles, be careful not to stack too many sheets at once or the noodles may clump together.
- Brush with oil: Keep a light coat of oil on the rice paper and cutting board to prevent from sticking.
What Can You Enjoy Scallion Oil Rice Paper Noodles With?
- Steamed or stir-fried vegetables: Add some broccoli, bok choy, or bell peppers to balance out the savory noodles.
- Grilled chicken or shrimp: Top the noodles with your favorite protein for a more filling meal.
- Chili oil: Drizzle some homemade or store-bought chili oil for a kick of heat.
- Pickled vegetables: Add some pickled cucumbers or carrots for a tangy crunch.
Additional Tips
- Pat scallions dry: Ensure the scallions are completely dry before frying to avoid oil splattering.
- Use neutral oil: Choose an oil that doesn't have a strong flavor, like avocado or vegetable oil, to let the scallions shine.
- Don’t overheat the oil: Keep the heat at medium-low to prevent the scallions from burning and turning bitter.
Storage
- I recommend eating these fresh as rice paper noodles do not store well and harden quickly.
Scallion Oil Rice Paper Noodles
Equipment
Ingredients
Scallion Noodles
- 8-9 sheets rice paper
- Neutral oil for brushing rice paper
- 4 scallions
- 4 tablespoon avocado oil
- 1 tablespoon soy sauce
- 2 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoon granulated sugar
- 1 teaspoon grated ginger
- 3 tablespoon low-sodium chicken broth or water
Garnishes
- Fried scallions
- Sesame seeds
- Veggies, protein
Instructions
- On a cutting board, brush the board with some oil. Dip 2-3 pieces of rice paper in lukewarm water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1-inch thick noodles or your desired size. Immediately transfer noodles to a bowl of lukewarm water and soak for 10-15 min. Repeat with remaining rice paper.8-9 sheets rice paper, Neutral oil
- Pat scallions very dry then cut to separate white and green parts. Leave white parts whole but chop the green parts. In a medium pot over medium-low heat, heat up avocado oil then add white parts of scallion until fried but not burnt for 8 mins. Remove white parts and discard. Then add green parts of scallions and fry for 2-3 mins. Turn off heat, remove green parts, and set aside for garnish later. Let oil cool for a few mins.4 scallions, 4 tablespoon avocado oil
- In a bowl, add soy sauce, dark soy sauce, oyster sauce, sugar, ginger, and water/broth and mix. Add scallion oil then mix well. Drain rice paper noodles then transfer to a bowl and pour sauce and mix well.1 tablespoon soy sauce, 2 teaspoon dark soy sauce, 1 tablespoon oyster sauce, 2 teaspoon granulated sugar, 1 teaspoon grated ginger, 3 tablespoon low-sodium chicken broth
- Garnish with fried scallions, sesame seeds, and optional veggies or meat.Fried scallions, Sesame seeds, Veggies, protein
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