Ingredient

Scallions Recipes

29 recipes with scallions for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

29 recipes

🇹🇭ThailandMedium

Cereal and Pasta Dishes

Pad Thai

Stir-fried rice noodles with egg, bean sprouts, peanuts, and your choice of protein — shrimp, chicken, or tofu — in a sauce built on tamarind, fish sauce, and palm sugar. The three-part balance of sour, salty, and sweet is what makes Pad Thai distinct from any other noodle dish in the world. It is one of Thailand's most iconic street foods, eaten at vendors across Bangkok and virtually every Thai restaurant globally. The sauce is the whole recipe — get the sauce right and the rest is quick. Two rules matter most: cook in small batches so the wok stays hot enough to caramelize the sauce, and never overcook the noodles.

25 min580 kcal2 serves

🌾Gluten-free⚡Quick🌶️Spicy

🇨🇳ChinaMedium

Cereal and Pasta Dishes

Lo Mein

Soft egg noodles stir-fried with vegetables and protein in a glossy, savory sauce built on oyster sauce, light and dark soy sauce, Shaoxing wine, and sesame oil. Lo mein (捞面) translates from Cantonese as 'stirred noodles' — the name describes the cooking method, a scooping, tossing motion that coats every strand. Unlike chow mein, where the noodles are fried until crispy, lo mein noodles stay soft and slippery, coated in a thick, glossy sauce. The dark soy sauce is the detail that gives the dish its characteristic deep mahogany color; without it the dish looks pale. The sauce is premixed before the wok goes on — lo mein moves fast.

25 min520 kcal2 serves

⚡Quick

🇯🇵JapanMedium

Cereal and Pasta Dishes

Yakisoba (Japanese Stir-Fried Noodles)

Japanese stir-fried wheat noodles with pork belly (or chicken), cabbage, onion, and carrot, tossed in a tangy-sweet Worcestershire-based sauce. Yakisoba (焼きそば) means 'grilled noodles' — it was born in post-war Japan, sold at outdoor teppan stalls and school festivals, and has been a beloved fast food ever since. The sauce is what defines yakisoba: Worcestershire provides the backbone tang, oyster sauce the umami depth, ketchup the fruity sweetness, and soy sauce the salt. Made at home in 20 minutes with a single pan, it tastes exactly like the stall version. The traditional finish — pickled red ginger and dried seaweed flakes — takes it from good to unmistakably Japanese.

20 min540 kcal2 serves

⚡Quick

🇯🇵JapanMedium

Cereal and Pasta Dishes

Udon Noodle Soup (Kake Udon)

Thick, chewy wheat noodles in a clear, golden dashi broth seasoned with soy sauce and mirin. Kake udon (かけうどん) is the most fundamental form of udon soup — the noodles, the broth, and a scattering of spring onion. Nothing else. It is the dish that demonstrates why dashi is called the soul of Japanese cooking: the broth is nearly colourless yet layered with umami, lightly sweet from the mirin, and clean in a way that Western stocks rarely achieve. Udon is a specialty of the Kagawa region (Sanuki udon) but is eaten everywhere in Japan. The Kansai version uses a lighter, more delicate broth; the Kanto version uses a darker, more assertive soy. This recipe follows the Kansai style. Make the broth right and the noodles will take care of themselves.

20 min380 kcal2 serves

🌿Vegetarian⚡Quick🌶️Spicy

🇰🇷KoreaMedium

Cereal and Pasta Dishes

Japchae (Korean Glass Noodle Stir-Fry)

Korean sweet potato glass noodles stir-fried with colourful vegetables, marinated beef, and a savory-sweet sesame-soy dressing. Japchae (잡채, literally 'mixed vegetables') is one of Korea's most beloved festive dishes — served at holidays, birthdays, and celebrations, but easy enough for any weeknight. The dangmyeon noodles are the star: made from sweet potato starch, they are naturally gluten-free, translucent when cooked, and have a distinctly springy, slightly slippery chew unlike any other noodle. The dish is traditionally assembled in a large bowl rather than continuously stir-fried, because each vegetable is cooked separately to preserve its color and texture. The effort is real but the result — a glossy, sesame-fragrant tangle of textures and colors — is worth every pan.

40 min420 kcal4 serves

🌾Gluten-free

🇹🇭ThailandMedium

Cereal and Pasta Dishes

Tofu Pad Thai

Flat rice noodles stir-fried with pressed tofu, bean sprouts, and spring onions in a tamarind-fish sauce-palm sugar sauce, finished with crushed peanuts and lime. This is a vegetarian adaptation of the classic Thai street dish — not a compromise version, but a version that works because the sauce, technique, and noodle handling are treated correctly. The tamarind is non-negotiable. The wok needs to be genuinely hot. The tofu needs to be dry before it hits the pan. Get those three things right and the rest follows.

35 min480 kcal2 serves

🌿Vegetarian🌶️Spicy

🇬🇷GreeceAdvanced

Flour and Confectionery Products

Spanakopita

Layers of phyllo pastry brushed with olive oil encasing a filling of spinach, feta, fresh dill, spring onions, and eggs. The moisture in the spinach is the main technical challenge — any liquid that reaches the phyllo turns it soft rather than crisp. The filling must be squeezed very dry before anything else happens. The phyllo must stay covered while you work — it dries and cracks in seconds of exposure. Neither problem is difficult, both just require attention. This recipe makes a baking-dish pie that serves 6; it slices cleanly and is equally good warm or at room temperature.

70 min380 kcal6 serves

🌿Vegetarian

🇻🇳VietnamAdvanced

Appetizers and Sandwiches

Bánh Xèo (Vietnamese Sizzling Crêpes)

Golden turmeric crêpes fried until shatteringly crisp, filled with pork belly, shrimp, mung bean, and bean sprouts — then folded and eaten wrapped in lettuce with mint and cilantro, dipped in nước chấm. The name means 'sizzling cake': the xèo is the sound the rice flour batter makes the instant it hits the smoking-hot oil. Without that sound, the pan is not hot enough. Getting the crêpe genuinely crisp rather than soft and chewy requires three things: a thin batter, very hot oil, and patience — the crêpe needs 4 to 5 minutes undisturbed before it is ready to fold.

50 min380 kcal4 serves

🌶️Spicy

🇻🇳VietnamAdvanced

Meat Dishes

Cơm Tấm (Vietnamese Broken Rice)

Saigon's signature plate: broken rice — the fractured grains discarded during milling, now prized — topped with a lemongrass and fish sauce-marinated pork chop grilled until caramelized, a sunny-side-up fried egg, cool sliced cucumber and tomato, pickled carrot and daikon, and a drizzle of hot scallion oil. Served with nước chấm on the side, spooned over the plate as you eat. Broken rice absorbs the fish sauce dipping sauce more readily than whole grains and has a slightly firmer, more interesting texture. In Saigon this plate is eaten at any hour — a food stall with a 'Cơm Tấm' sign is open from before dawn until after midnight. 'Saigon people eat cơm tấm like Hanoi people eat phở.'

60 min560 kcal4 serves

🌾Gluten-free💪High protein

🇻🇳VietnamAdvanced

Soups

Canh Chua (Vietnamese Sour Soup)

A southern Vietnamese sour soup from the Mekong Delta: a tamarind-based broth balanced with pineapple sweetness and fish sauce umami, filled with fish steaks or shrimp, tomatoes, okra, bean sprouts, and taro stem, finished with crispy fried garlic and a crown of fresh herbs. The soup's defining quality is the precise calibration of four tastes — sour (tamarind), sweet (pineapple), salty (fish sauce), and savory (the fish) — in a broth that is light but deeply flavoured. Catfish is traditional; salmon, snapper, or tilapia all work. Canh chua is eaten at every meal of the day in southern Vietnamese homes, almost always alongside cá kho tộ (caramelized fish in clay pot) and steamed white rice.

40 min280 kcal4 serves

🌾Gluten-free🌶️Spicy

🇯🇵JapanAdvanced

Appetizers and Sandwiches

Smashed Gyoza

A viral riff on pan-fried gyoza that skips the folding entirely. A ball of seasoned pork filling drops into a hot oiled pan, a gyoza wrapper is pressed over the top, and the whole thing is smashed flat with the bottom of a glass. Result: maximum pan contact, a shatteringly crisp wrapper, and a golden-crusted pork patty — all in one piece. No pleating, no steaming step, no technique barrier. Eat open-faced with soy-vinegar dipping sauce, or fold like a taco.

30 min310 kcal4 serves

⚡Quick🌶️Spicy

🇰🇷KoreaMedium

Appetizers and Sandwiches

Tteokbokki (Korean Spicy Rice Cakes)

Korea's most iconic street food: thick cylindrical rice cakes (garaetteok) simmered in a fiery, sweet-glossy gochujang sauce until soft and bouncy, with fish cake sheets and boiled eggs absorbing the sauce alongside. The sauce coats every piece in a deep red lacquer. Sold from street carts (pojangmacha) all over Korea, especially around school exits in the afternoon. The modern gochujang version was born in post-Korean War Sindang-dong, Seoul, when vendors replaced expensive royal court ingredients with affordable fermented chilli paste. The sauce must be sweet as well as hot — that balance is what makes it addictive. Best eaten immediately while the rice cakes are at peak chewiness.

30 min390 kcal4 serves

⚡Quick🌶️Spicy

Ingredients

Goes well with

Other ingredients that appear most often alongside scallions across the archive. Pick one to drill deeper.

soy sauce eggs garlic fish sauce chicken ginger mirin gochugaru shrimp bean sprouts dashi pork