Shanghai-style · Vegetarian

Scallion Oil Noodles

Name: Scallion Oil Noodles
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 200 g dried wheat noodles (egg-free for a vegan version); 80 g scallions, cut into 5 cm sections; 3 tbsp neutral oil; 2 tbsp light soy sauce; 1 tsp dark soy sauce (optional); 1 tsp sugar; 2 tbsp noodle cooking water, reserved

葱油拌面 · Cōng yóu bàn miàn

A bowl of noodles dressed in gently browned scallion oil and soy sauce. A few pantry staples, plenty of flavour.

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Prep5 min

Cook20 min

Serves2

DifficultyEasy

Scallion Oil Noodles — illustrative dish photo; ingredients may differ — Illustrative dish photography · credits below · HanWei's EXP from (optional) · CC BY-SA 2.0

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Dry the scallions
Wash scallions and dry thoroughly to reduce oil splatter. Cut into sections, keeping the white and green parts separate.
02
Make scallion oil
Place oil and scallion whites in a pan over low-medium heat. Cook about 5 minutes, then add greens and cook 5–8 minutes until golden, not black. Remove from heat.
03
Cook the noodles
Boil noodles following package instructions. Reserve some cooking water, then drain.
04
Mix and toss
Combine soy sauces and sugar in a bowl. Add noodles, scallion oil, browned scallions, and the measured cooking water. Toss thoroughly and taste before adding more soy sauce.