Make Ahead

Scallion Egg Noodles

April 21, 2014
Photo by Linda Xiao
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

Test Kitchen Notes

This recipe appealed for its simplicity, and because it seemed crepe-ish, and crepes feel like spring. The egg mixture came together in minutes, perfect for a weeknight meal! I served it alongside a huge pile of asparagus, but I think any vegetable would suit. The mirin and soy sauce (I used tamari) along with the nuttiness of the sesame oil gave a wonderful savouriness to the noodles, and the cilantro added freshness to the bite. I'm definitely adding this dish to my repertoire! —Jeannette C

  • 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
In This Recipe
  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.

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