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Noodle Salad with Scallion Oil and Fresh Vegetables Recipe

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3.9 from 82 reviews

A vibrant and refreshing noodle salad infused with homemade scallion oil, combining crunchy vegetables, aromatic herbs, and a savory-sweet dressing. Perfect for a light yet satisfying meal, this recipe features caramelized scallion oil, chili flakes, toasted sesame seeds, and a tangy black rice vinegar dressing that complements delicate ramen or rice noodles.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Scallion Oil

  • 8 small scallions / spring onions
  • 120 ml / ½ cup neutral, high smoke oil (grapeseed oil recommended)
  • 1-2 tbsp chilli flakes
  • 2 tbsp toasted sesame seeds
  • 30-45 ml / 2-3 tbsp scallion oil (or shop-bought chilli oil/rayu)

Dressing

  • 20-30 ml / 1½-2 tbsp soy sauce (or tamari for gluten free)
  • 15 ml / 1 tbsp Chinkiang Black Rice Vinegar

Salad

  • 125 g / 4.4 oz dry ramen noodles (or flat rice noodles if gluten free)
  • 1 small cucumber or 2-3 baby cucumbers
  • 100 g / 3.5 oz sugar snap peas
  • 100 g / 3.5 oz cooked edamame
  • 1 avocado
  • 10 radishes
  • A handful of mint and/or coriander

Instructions

  1. Prepare scallions: Clean and trim the scallions, removing the dark green tops to save as garnish. Cut the white and light green parts into 1.5 cm / 0.5 inch segments.
  2. Mix chili and sesame: In a deep bowl, combine the chili flakes and toasted sesame seeds. Stir in a teaspoon of cold oil to moisten and incorporate the spices.
  3. Infuse oil with scallions: Place the scallion segments and the remaining oil in a small pot over low heat. Slowly cook the scallions in the oil until they caramelize beautifully without burning, infusing the oil with rich flavor.
  4. Combine oil with spices: Carefully pour the hot scallion oil over the chili and sesame mixture. The hot oil will bubble, so ensure safety precautions are taken to avoid splashes near children or pets.
  5. Make the dressing: In a small bowl, combine 2 tablespoons of the prepared scallion oil (or store-bought chili oil/rayu) with black rice vinegar and 1½ tablespoons soy sauce. Set this dressing aside.
  6. Cook noodles: Boil the noodles following package instructions, tasting early to avoid overcooking as timings can be generous.
  7. Rinse and dress noodles: Once cooked, drain and rinse noodles under cold water to stop cooking. Toss them immediately in the prepared dressing.
  8. Prepare vegetables: Thinly slice cucumber and radishes (remove cucumber seeds if using regular cucumber), cut sugar snap peas diagonally, finely chop herbs, and dice the avocado.
  9. Assemble salad: Combine the dressed noodles with cucumber, radishes, sugar snap peas, edamame, and herbs. Divide into bowls, top with diced avocado, and finish with extra scallion oil and soy sauce as desired.

Notes

  • The dark green scallion tops can be saved and used as garnish for added texture and flavor.
  • If you prefer to skip making scallion oil, good quality store-bought chili oil or rayu can be used instead.
  • Chinkiang Black Rice Vinegar adds an authentic tang, but any high-quality black vinegar or rice vinegar can substitute.
  • To keep this recipe gluten free, substitute soy sauce with tamari and use flat rice noodles instead of ramen noodles.
  • Adjust chili flakes to taste depending on your preferred spice level.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Asian Fusion
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/noodle-salad-with-scallion-oil-and-fresh-vegetables-recipe/