Scallion Oil Noodles
A refreshing and nutrient-dense summer take on a classic recipe…
Summer in TCM belongs to the Heart + Small Intestine, the Fire element. The season brings heat, humidity, and outward movement, which can leave the body feeling overheated, thirsty, or a little depleted.
This noodle salad is the perfect summer remedy:
Rice noodles are light and easy to digest, ideal for hot weather
Scallions + aromatics move Qi and help clear Damp from humidity
Cucumbers + herbs cool Heat and hydrate
Sesame + soy nourish fluids without heaviness
It’s refreshing, savory, and perfect for Austin’s long summer days.
Scallion Oil Noodles
INGREDIENTS
Noodles + Veggies
8 oz rice noodles or wheat noodles
1 cup cucumber, thinly sliced
1 cup snap peas or green beans, blanched
1 cup shredded carrots
1 cup edamame (optional)
Fresh herbs: cilantro, basil, mint
Sesame seeds for topping
Scallion Oil
½ cup neutral oil (avocado, grapeseed, or canola)
1 cup chopped scallions
2 cloves garlic, minced
1 teaspoon grated ginger
Dressing
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon maple syrup or honey
Chili flakes or chili crisp (optional)
INSTRUCTIONS
Cook noodles according to package; rinse under cold water and drain.
Prep veggies: slice cucumber, blanch snap peas, shred carrots, and add edamame if using.
Make scallion oil:
Heat neutral oil until warm (not smoking).
Add scallions, garlic, and ginger.
Sizzle gently for 1–2 minutes, then remove from heat.
Whisk dressing ingredients together.
Toss noodles with scallion oil + dressing.
Add veggies and herbs; mix gently.
Top with sesame seeds and chili crisp.
Serve chilled or room temperature and enjoy!
photo and recipe inspiration to Lazy Cat Kitchen
