If you’re short on time but want a quick and delicious noodle stir-fry recipe— try making these scallion oil chicken noodles. All you really need for this recipe is some scallions, ginger, chicken, and one packet of instant noodles!
ingredients for making scallion oil chicken noodles:
- 2-3 scallions
- 3 tbsp minced ginger
- 1 or 2 boneless chicken thigh
- 1 packet instant noodles of your choice
- 1/2 tsp salt
- 1 tsp dark soy sauce
- 3 tbsp hot oil
which instant noodle to use?
- For this recipe, I used Nongshim Kimchi Ramyun instant noodle. I just happened to have a ton of these in my cupboard, but it turned out to go really well. However I do prefer Nongshim instant noodles over a lot of other brands, as the noodles are usually a lot thicker.
- I also love the classic Shin Ramyum instant noodles.
do I need to marinate the chicken?
- I got a lot of questions on my IG video asking why I didn’t marinate the chicken. The reason for this because the ginger scallion oil is already salty and flavourful enough to go with the chicken as is.
- Ginger scallion oil is a versatile dipping sauce in Chinese cuisine and is typically used to add flavour to food such as poached chicken, roasted pork, vegetables or even on plain rice.
- The main flavour IS the ginger scallion sauce, so there is no need to add extra flavour to this dish. In addition, the instant noodle stir-fry already has a lot of sodium from the seasoning packet. So a bland, pan-fried chicken balances everything out.
steps:
- To make the ginger scallion oil, finely mince scallions and ginger and put it in a heat resistant bowl. Set aside.
- Use paper towels to absorb the moisture from the chicken thighs. Place the chicken on a hot pan skin side down (with no oil, as the skin releases oil as you fry it), then pan-fry each side of the chicken for 3-5 minutes. Once cooked and golden brown, set aside.
- Heat 3 tbsp of oil on the same pan, then immediately pour into the ginger and scallions. Mix in ½ tsp salt.
- Boil instant noodles 1 minute less than package instructions, then drain and transfer to the same pan. Mix in instant noodle seasoning packet, 1 tsp dark soy sauce, and a bit of water to prevent it from being too dry.
- Serve noodles, chicken, then a spoonful of ginger scallion oil on the chicken.
more quick noodle recipes:
Scallion Oil Chicken Noodles (蔥油雞扒撈丁)
1
servings10
minutes20
minutesIf you’re looking to make a quick instant noodle and chicken stir-fry, scallion oil chicken noodles will not disappoint you!
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Ingredients
2-3 scallions
3 tbsp minced ginger
1 or 2 boneless chicken thigh
1 packet instant noodles of your choice
1/2 tsp salt
1 tsp dark soy sauce
3 tbsp hot oil
Directions
- To make the ginger scallion oil, finely mince scallions and ginger and put it in a heat resistant bowl. Set aside.
- Use paper towels to absorb the moisture from the chicken thighs. Place the chicken on a hot pan skin side down (with no oil, as the skin releases oil as you fry it), then pan-fry each side of the chicken for 3-5 minutes. Once cooked and golden brown, set aside.
- Heat 3 tbsp of oil on the same pan, then immediately pour into the ginger and scallions. Mix in ½ tsp salt.
- Boil instant noodles 1 minute less than package instructions, then drain and transfer to the same pan. Mix in instant noodle seasoning packet, 1 tsp dark soy sauce, and a bit of water to prevent it from being too dry.
- Serve noodles, chicken, then a spoonful of ginger scallion oil on the chicken.
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