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Shanghai Scallion Oil Noodle (葱油拌面) Recipe

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Shanghai Scallion Oil Noodle is a classic Chinese dish featuring thin wheat noodles tossed in fragrant scallion-infused oil and a savory soy-based sauce. This simple yet flavorful recipe highlights the aromatic sweetness of golden-browned scallions combined with soy sauce and garlic, creating a perfect balance for an easy and satisfying meal ready in just 25 minutes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Scallion Oil

  • 6 to 8 scallions
  • 1/4 cup vegetable oil (or any neutral oil)
  • 2 cloves garlic, coarsely chopped

Sauce

  • 3 tablespoons light soy sauce
  • 2 1/2 tablespoons dark soy sauce
  • 2 teaspoons sugar

Noodles

  • 1 lb fresh thin wheat noodles, or 12 oz (340 g) dried thin wheat noodles

Instructions

  1. Prepare scallions: Cut the scallions into 2 inch (5 cm) long pieces, then julienne into thin strips. For very thin scallions, quarter lengthwise if easier. Ensure scallions are dried thoroughly to prevent oil splatter during cooking.
  2. Cook scallions in oil: Heat the vegetable oil in a frying pan over medium heat until hot but not smoking. Add the scallions, spreading them out evenly. Stir constantly over medium heat until they turn golden brown, adjusting heat to medium-low if browning too quickly. Some pieces may brown faster. Remove browned scallions using tongs or chopsticks and place them in a bowl. Repeat until all scallions are cooked.
  3. Cook garlic: Add the coarsely chopped garlic to the scallion-infused oil remaining in the pan. Stir and cook until it turns lightly golden.
  4. Make sauce: Pour in the light soy sauce, dark soy sauce, and sugar. Stir and simmer the mixture for about 1 minute, then turn off the heat and set aside the sauce.
  5. Cook noodles: Bring a large pot of water to a boil. Cook the noodles according to package instructions until tender. Drain thoroughly and divide noodles into serving bowls or plates.
  6. Assemble and serve: Spoon some of the noodle sauce over the noodles, then garnish with the fried scallions. Serve additional sauce on the side. Mix noodles well with sauce before eating and add more sauce if desired.

Notes

  • Dry scallions well before frying to avoid dangerous oil splatter.
  • You can use fresh or dried thin wheat noodles based on availability.
  • If the scallions brown too fast or burn, reduce heat immediately to avoid bitterness.
  • The scallion oil can be stored for a few days refrigerated to use as a flavorful condiment.
  • Adjust soy sauce and sugar to taste depending on preferred saltiness and sweetness.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://recipeteach.com/shanghai-scallion-oil-noodle-recipe/