Make Ahead

Scallion Egg Noodles

April 24, 2021
3 Ratings
Photo by Linda Xiao
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Ms. Mahoney
    Ms. Mahoney
  • I_Fortuna
  • sexyLAMBCHOPx
  • savorthis
Co-Owner/Designer @ Where Wood Meets Steel-Custom Furniture

10 Reviews

M July 15, 2023
Super easy, delicious, incredibly adaptable - pair with whatever meat or veg you want, so you've got a wide range of options that won't get old. Recommend!
Ms. M. September 17, 2016
Like a deconstructed tamagoyaki! Can't wait to try.
Jenna September 5, 2016
Can I substitute a different oil for peanut? Peanut allergy...
savorthis September 5, 2016
Sure! Peanut oil adds a little flavor but you can use canola or another oil too.
Jr0717 May 31, 2016
Have you ever made these ahead of time, say on a Sunday to take for lunch on Monday? Do they hold in the fridge and do well with a quick re-heat?

savorthis June 1, 2016
I have eaten them as leftovers and they did ok with a QUICK re-heat, but they are best eaten right away.
Jr0717 June 1, 2016
I see. Thanks for the input! I'm tempted to try it, but we will see. I'd hate to waste a yummy meal and wind up with a sad desk lunch after all.

Definitely a recipe for me to try on the weekend, regardless!
I_Fortuna May 11, 2014
This looks great! I kept looking for the flour and when I saw there was none I got very excited. We are diabetic and I avoid noodles a lot so this might just be perfect for us with the no/low carbs and high protein. This might even be good with marinara. Thanks for this recipe!
sexyLAMBCHOPx April 21, 2014
delicious looking recipe.
savorthis April 25, 2014
Thank you~