Gallery
Scallion Oil Buckwheat Noodles – Quick Low-Fat Breakfast
Come try making this “Scallion Oil Buckwheat Noodles” – it’s exactly how I’ve always prepared my scallion oil noodles, and they’re absolutely delicious! Since starting my weight loss journey, I switched from wheat noodles to buckwheat ones because the ingredients are just buckwheat and water, making them sugar- and sodium-free with low fat, so there’s […]
- Prep
- 9m
- Cook
- 15m
- Total
- 24m
- Servings
- 1
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Scallion Oil Buckwheat Noodles – Quick Low-Fat Breakfast
| Ingredient | Amount |
|---|---|
| buckwheat noodles | 200 as needed |
| light soy sauce | 1 as needed |
| dark soy sauce | 1 as needed |
| sugar | 1 as needed |
| egg | 1 as needed |
| scallions (chopped) | as needed |
- buckwheat noodles200 as needed
- light soy sauce1 as needed
- dark soy sauce1 as needed
- sugar1 as needed
- egg1 as needed
- scallions (chopped)as needed
Cooking StepsHow to cook Scallion Oil Buckwheat Noodles – Quick Low-Fat Breakfast step by step
-
Step 1Prepare the ingredients: buckwheat noodles, scallions, egg, and seasonings.
-
Step 2Heat oil in a pan and fry the scallions over low heat until fragrant and lightly golden, making scallion oil.
-
Step 3Remove the crispy scallions and set aside. Keep the scallion-infused oil in the pan.
-
Step 4Cook the buckwheat noodles in boiling water according to package instructions, then drain.
-
Step 5Fry an egg in the scallion oil until the edges are crispy and the yolk is set to your liking.
-
Step 6In a bowl, mix light soy sauce, dark soy sauce, and sugar to make the sauce.
-
Step 7Place the cooked noodles in a bowl, pour the sauce over them, and toss to coat evenly.
-
Step 8Top with the fried egg and crispy scallions. Drizzle with a little scallion oil.
-
Step 9Done! Super delicious!
Scallion Oil Buckwheat Noodles – Quick Low-Fat Breakfast
Come try making this “Scallion Oil Buckwheat Noodles” – it’s exactly how I’ve always prepared my scallion oil noodles, and they’re absolutely delicious! Since starting my weight loss journey, I switched from wheat noodles to buckwheat ones because the ingredients are just buckwheat and water, making them sugar- and sodium-free with low fat, so there’s […]
Ingredients
- 200 as needed buckwheat noodles
- 1 as needed light soy sauce
- 1 as needed dark soy sauce
- 1 as needed sugar
- 1 as needed egg
- as needed scallions (chopped)
Instructions
-
Prepare the ingredients: buckwheat noodles, scallions, egg, and seasonings.
-
Heat oil in a pan and fry the scallions over low heat until fragrant and lightly golden, making scallion oil.
-
Remove the crispy scallions and set aside. Keep the scallion-infused oil in the pan.
-
Cook the buckwheat noodles in boiling water according to package instructions, then drain.
-
Fry an egg in the scallion oil until the edges are crispy and the yolk is set to your liking.
-
In a bowl, mix light soy sauce, dark soy sauce, and sugar to make the sauce.
-
Place the cooked noodles in a bowl, pour the sauce over them, and toss to coat evenly.
-
Top with the fried egg and crispy scallions. Drizzle with a little scallion oil.
-
Done! Super delicious!
