You Ni Yi Mian Scallion Oil Noodles

Vegetarian

James and I were looking forward to this one all day. Scallion oil noodles are one of our favorites, and the bright green pouch is hard to miss. The front has a Superior Taste Award badge for 2022 and 2023. Neither of us had seen that on an instant noodle before. The noodles are handmade and air-dried for eight hours instead of fried, so I was curious how different they’d be.

Produced in China for Success Import USA Inc.

What’s in the Package

Inside the pouch is a separately wrapped bundle of flat, wavy, hand-cut noodles labeled 手工日晒面 (handmade sun-dried noodles). It comes with three packets: a dried shallot packet, a clear scallion oil packet, and a dark scallion soy sauce packet.

How to Cook You Ni Yi Mian Scallion Oil Noodles

1. Bring 800ml of water to a boil.
2. Add the noodles and stir so they cook evenly.
3. Cook for 6 to 8 minutes. The pack says 6 for firm and 8 for soft. Ours were done at 6.
4. Drain the noodles.
5. Mix in the scallion oil, soy sauce, and dried shallot packets and eat.

How Does It Taste

It’s all about the scallion. The sauce is scallion oil with a sweet soy base, and the dried shallot packet piles on even more onion flavor. There’s a faint Sichuan peppercorn tingle at the end, so we gave it a 0.5 out of 5 for spice.

We think it’s green Sichuan peppercorn, not red, which would explain why it tastes citrusy instead of hot.

James tried it first and said “yum,” then a second later changed it to “it’s fine.” I asked him what he meant, and he said, “It’s good, it’s just I wouldn’t go out and seek it again.” He thought there was too much dried scallion and that every bite tasted the same by the end. I agree with him on that part.

The noodles are the best part. They’re chewy in a way fried instant noodles never are, and they keep their bite all the way through. The six-minute cook time is right if you like them firm. We gave them a 3.5 out of 5 on thickness.

One more thing from the back of the pack: each bag has 14 grams of protein and 6 grams of fiber. That’s high for instant noodles, and it makes this a filling bowl on its own.

How Does It Compare

This sits in the same dry, sauced, Sichuan style noodle space as the PaMi Zeng Noodles Scallion Sichuan Pepper. The PaMi Zeng has more going on, with black vinegar and sesame oil in the sauce. If you want a scallion oil noodle with more flavor, reach for the PaMi Zeng. If you want the simplest version of the format with a very good noodle, this is the one. If you like this one, try the Fly By Jing Classic Soy Noodles. Wide sun-dried wheat noodles in a soy and scallion sauce, with no numbing heat.

How to Level Up You Ni Yi Mian Scallion Oil Noodles

The pack photo shows ground pork and a halved egg on top, and I think that’s the right call. A few spoonfuls of browned ground pork would give the bowl the richness and texture it’s missing. I’d want a little meat in it.

A soft-boiled egg is less work, and the yolk mixes into the soy sauce and turns it almost into a dressing. Some fresh green onions on top taste brighter than the dried shallots in the packet.

If every bite tasting the same bugs you, add a spoonful of chili crisp. You get heat and crunch, and it brings out the Sichuan peppercorn.

Final Verdict

The noodles are the reason to try this one. They’re handmade, chewy and nothing like a fried block. The sauce is mild and all scallion, and it tastes the same from the first bite to the last. If you like scallion oil noodles and want something filling, it works, and it’s an easy base for ground pork and an egg. If you want heat or a lot going on, skip it. James said he wouldn’t go out and look for it again, and I feel the same. We won’t be buying it again.

How do I rate my ramen? Check out the Ramen Rating Guide.

Related Instant Ramen

• PaMi Zeng Noodles Scallion Sichuan Pepper
• Boiling Point Sesame Peanut Noodle
• Trader Joe’s Soy & Sesame Ramen
• Kang Shi Fu Beef Instant Noodles with Sichuan Green Pepper

Where to buy You Ni Yi Mian Scallion Oil Noodles

• Yami