Scallion Egg Noodles

By • April 21, 2014 3 Comments

14 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: I had previously posted a version of these noodles using garlic chives. They are served with sake salmon, roasted shiitakes, and sugar snap peas -- a combination I love. However, I decided to simplify this recipe a little bit using scallions and featuring just the noodles. They are a wonderful base for simple grilled salmon, veggies or chicken. Being a bit of a salt fiend, I usually top them with some chili-garlic (or my new favorite chili crunch) or oyster sauce, and serve them alongside crisp green vegetables.savorthis

Food52 Review: Growing up accustomed to Asian cooking, we are used to adding a good dose of soy sauce and Maggi seasoning to our eggs. However, the addition of mirin, in combination with the scallion-infused oil in this dish, really takes it to the next level. Slicing the open omelet into strips gives it a fun texture, although it's not entirely necessary. We prepared this quick dish on its own as a snack, and used the leftovers on top of fried rice. Double Helping


Serves 4

  • 1 cup green onions, white and green parts, thinly sliced
  • 1/4 cup peanut oil
  • 2 teaspoons sesame oil
  • 2 tablespoons cilantro, chopped (optional)
  • 8 eggs
  • 1 1/2 tablespoons mirin
  • 1 1/2 teaspoons soy sauce
  1. Heat peanut and sesame oils in a nonstick pan. Add green onions and cook for a few minutes. Let cool slightly, then strain, reserving oil and scallions separately.
  2. Beat eggs, mirin, soy sauce, cilantro, green onions, and a scant pinch of salt together in a bowl. Heat pan over medium-high heat. If there is enough oil left in the pan from the scallions, carry on. If not, add in a few drops more, or use a brush to coat the bottom of the pan with oil. Pour enough egg into the pan so that it just covers the bottom, swirling as you would to make crêpes. Push the edges of the egg mixture down a bit with a rubber spatula and cook until just set. Gently flip the egg pancake and cook another 10 seconds or so. Slide egg pancake onto a plate and repeat with the rest of the egg mixture, adding a small bit of oil between cooking as needed.
  3. Slice the stack of egg pancakes into strips and gently separate. Save any leftover oil for another use.

More Great Recipes: Eggs|Vegetables|Appetizers|Breakfast & Brunch|Hors d'oeuvres