Hong Kong Scallion Oil Chicken Noodles

Originally published in October 2022. Updated with new photos and recipe changes in November 2025.

If you love cha chaan teng classics, let me introduce you to Hong Kong Scallion Oil Chicken Noodles (蔥油雞扒撈丁). Juicy and crispy chicken, fragrant signature ginger scallion sauce, and delicious stir-fried instant ramen make this dish super addictive.

Table of Contents

• Watch How to Make It
• What is Hong Kong Scallion Oil Chicken Noodles?
• Ingredients
• How to Make Hong Kong Scallion Oil Chicken Noodles
• Top Tips
• Frequently Asked Questions

Watch How To Make It

What is Hong Kong Scallion Oil Chicken Noodles

Hong Kong Scallion Oil Chicken Noodles (蔥油雞扒撈丁) is a cha chaan teng classic that captures the essence of Hong Kong comfort food. It features crispy, juicy pan-fried chicken served over stir-fried Nissin Demae Ramen noodles (and yes, it has to be this brand!) and topped with a fragrant Cantonese-style ginger scallion sauce. It’s simple, flavourful and super easy to recreate that cha chaan teng taste at home.

The name “撈丁” (lo ding) literally means “tossed instant noodles.” It’s a cha chaan teng staple where instant noodles, usually Nissin Demae Ramen, are boiled, drained and tossed with seasoning packet or other toppings instead of being served as noodle soup. The result is a plate of springy and savoury noodles that’s nostalgic, comforting and so addictive.

To make this dish, the chicken is pan-fried until the skin turns perfectly golden and crispy. The rendered oil from the chicken skin is then used to sizzle over the green onions and ginger to create the signature Cantonese ginger scallion sauce.

Instead of cooking the noodles as soup, they’re boiled slightly under and then tossed in the frying pan with a bit of the seasoning packet and oil for extra umami.

Ingredients

Check out the recipe card below for the full ingredient list.

Instant Ramen

Traditionally, Hong Kong scallion oil chicken noodles (蔥油雞扒撈丁) use instant ramen, like Nissin Demae Ramen (出前一丁) because that’s what cha chaan tengs serve. The texture of these noodles are springy and slightly chewy.

You don’t have to use the exact Nissin Demae Ramen (出前一丁) brand. Any plain, thin instant ramen works fine. Just make sure you pick noodles that are springy and firm, so they don’t get mushy when stir-fried. If you prefer, fresh thin egg noodles can also work, but instant ramen is the quickest and gives that classic cha chaan teng vibe.

I usually get the classic sesame flavour of Nissin Demae Ramen. Since we’re using it as a stir-fry rather than a soup, the seasoning can be very salty. I typically only add half of the seasoning packet to the noodles and toss everything together for a perfectly balanced flavour.

This instant ramen is actually available in most Western supermarkets such as Tesco and Sainsbury’s! So it’s super easy to find. Of course, you can also grab it at your local Asian supermarket or order it online from Amazon.

Chicken Thighs

I recommend using chicken thighs with the skin on and deboned. Leaving the skin on makes it tastier and more flavourful. We also need the skin for it to render out the fat and oil, which we will use to create the ginger scallion sau9ce.

Once the chicken is deboned, make a few shallow cuts on the meat side to even out the thickness. This ensures the chicken cooks evenly, so one side isn’t thicker and taking longer to cook.

There’s no need to marinate the chicken because the ginger scallion oil is already super flavourful and savoury, and the instant ramen stir-fry will add plenty of salt and flavour. I usually just season the meat side with a bit of white pepper powder.

When cooking, place the chicken skin side down in a cold pan. Starting in a cold pan prevents the skin and meat from curling up, which happens if you put it straight into a hot pan. You don’t need to add any oil because the chicken skin will slowly render fat as it cooks, letting the chicken cook perfectly in its own oil.

Ginger Scallion Sauce

This is a classic Cantonese dipping sauce that’s super nostalgic and ridiculously easy to make. All you need are green onions, ginger, oil and a pinch of salt. That’s literally it!

Start by chopping the ginger and green onions finely and placing them in a heatproof bowl. The most important step is to pour hot oil directly over them so they sizzle and release that amazing fragrant aroma. This version is even better than the classic sauce because we’re using the leftover chicken fat from pan-frying instead of regular oil, adding extra flavour. Finish with a little salt to taste, and there you have a super aromatic sauce!

How to Make Hong Kong Scallion Oil Chicken Noodles

Debone the chicken thighs and make a few shallow cuts on the meat side to even out the thickness. Season the meat side with a little white pepper powder.

Place the chicken skin side down in a cold pan, then turn the heat to medium. You don’t need to add oil because the chicken skin will render its own fat. Placing the chicken in a cold pan helps the skin render slowly and prevents the meat from curling, giving perfectly crispy results.

Once the chicken skin starts to sizzle, cook for 4–5 minutes, flip, and cook the other side for another 4–5 minutes. Finish with an extra 1–2 minutes on the skin side for extra crispiness. Remove from the pan and set aside, but don’t pour out the oil — you’ll use it later for the ginger scallion sauce.

In a heatproof bowl, add the chopped green onions and minced ginger. Heat the chicken oil until hot. If your chicken skin didn’t render enough fat, feel free to add 1 tablespoon of vegetable oil. Carefully pour the hot oil over the onions and ginger so it sizzles, then add a pinch of salt, stir, and set aside.

Boil your noodles for about 2 minutes less than the package instructions, then drain and return them to the same pan you used for the chicken. Turn the heat up slightly and add half of the seasoning packet (it’s salty, so half is plenty), plus the sesame oil packet and a splash of dark soy sauce. Toss everything together for about a minute.

To serve, place the noodles on a plate, top with sliced chicken, and spoon over the ginger scallion sauce. Enjoy!

Top Tips For Making Hong Kong Scallion Oil Chicken Noodles

1) Use Nissin Demae Ramen

This is the classic noodle brand for making Hong Kong style stir-fried noodles. Its firm, springy texture holds up well when tossed with the seasoning packet and sesame oil, giving you that authentic cha chaan teng feel.

Other instant noodle brands does work, but I feel like Nissin Demae ramen gives that authentic Hong Kong vibe and makes the dish feel complete.

2) Don’t overcook the noodles

Boil the noodles slightly under the package instructions (1 or 2 minutes under). They’ll finish cooking in the pan when tossed with the seasoning packet and seasoning oil.

3) Get the chicken skin super crispy

Pat the chicken dry before pan-frying to remove any excess moisture. I like to place the chicken skin-side down in a cold pan and then turn on the heat. This allows the fat to slowly render out, giving you golden, crispy skin without burning.

Fry over medium heat for an even crisp, creating the perfect contrast to the juicy meat underneath. Then finishing off with an extra 1–2 minutes on the skin side for extra crispiness.

Check Out More Hong Kong Classics

• Cantonese Braised Beef in Clear Broth
• Beef Chow Fun
• Hong Kong Black Pepper Chicken Rice

Frequently Asked Questions

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