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Scallion Oil Noodles

Although Nutrition Month is over, food literacy is a topic that is important any time of year. Food literacy is one of the many ingredients for a healthier tomorrow, and it is a key ingredient that is highlighted in this recipe as well! Food literacy involves five interconnected components: “food and nutrition knowledge; food skills; self-efficacy and confidence; food decisions; and external factors such as the food system, social determinants of health, and socio-cultural influences and eating practices” (Ontario Public Health Association, 2019).

 Being food literate means understanding not only the effects of food on your body, but its impact on the environment and the world around us. A great place to start is by finding ways to reduce food waste. Did you know that you can grow scallions easily at home? Instead of throwing away the base of the scallion, fill a small cup with water and place them inside. Refill the water whenever it gets low, and soon you’ll have a whole new scallion grown in no time! If you are looking for more information on food literacy and Nutrition Month, check out

  • Yield: 2 servings 1x


  • 4 oz thin noodles (ex. Vermicelli)
  • 23 scallions
  • 2 tbsp vegetable oil
  • 1 tbsp soy sauce
  • ½ cup sliced carrots
  • Red pepper flakes (optional)


  1. Cook noodles in boiling water for about 4-5 minutes (or until cooked to preferred texture)
  2. While noodles are cooking, separate the green and white sections of the scallions. Cut the green sections into 2-3 inch sections, and dice the white sections
  3. Add oil into a large pan and cook green and white sections of the green onions until fragrant and green sections have softened. Remove the green sections and set aside
  4. Add in carrots and cook for about 5 minutes or until carrots are soft
  5. Pour oil and carrots over the cooked noodles along with soy sauce and mix thoroughly. Plate with green portions of the scallions set on top of the noodles. Sprinkle red pepper flakes on top (optional)
  6. Enjoy!


Recipe reviewed by Annie Tsang, RD


  • Serving Size: 1 serving
  • Calories: 260
  • Sugar: 8g
  • Sodium: 910mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

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