葱油拌面，是上海最经典的国民面食之一。做法极其简单，但味道却惊艳。慢火熬出喷香的葱油，拌上酱油和糖，每一根面条都裹满浓郁的酱汁和葱香。不想做饭的时候，一碗葱油拌面就是最好的安慰。
Scallion Oil Noodles is one of the most classic noodle dishes in Shanghai. The recipe is incredibly simple, yet the flavor is stunning. Slowly rendered scallion oil, mixed with soy sauce and sugar, coats every strand of noodles with a rich, savory aroma. When you don’t feel like cooking, a bowl of scallion oil noodles is the ultimate comfort.
🌴食材 | Ingredients：
主料： 面条，200g（推荐细面或碱水面）。/ Main: Noodles, 200g (thin or alkaline noodles recommended).
辅料： 小葱，1大把（约100g，葱白葱绿分开切段）。/ Auxiliary: Scallions, 1 large bunch (about 100g, white and green parts cut into segments).
🌴调味 | Seasonings：
生抽，3勺（约30ml）。/ Light soy sauce, 3 tbsp (about 30ml).
老抽，1勺（约10ml，上色用）。/ Dark soy sauce, 1 tbsp (about 10ml, for color).
白糖，1勺（约15g，提鲜关键）。/ Sugar, 1 tbsp (about 15g, key for the flavor).
食用油，4~5勺（约60ml，熬葱油用）。/ Cooking oil, 4-5 tbsp (about 60ml, for the scallion oil).
🌴做法 | Instructions：
1，熬葱油（灵魂步骤）
锅里倒油，冷油放入葱白段，小火慢熬。熬到葱白变软、微微发黄时，加入葱绿段，继续小火熬到葱段全部变得焦黄酥脆。捞出葱段备用，锅里的油就是葱油。⚠️ 千万别用大火，葱很容易糊，糊了整锅油都会发苦。我试过火太大，葱几秒钟就黑了，油全废了。
Heat oil in a pan, add the white parts of the scallions over low heat. Slowly fry until softened and slightly yellow. Add the green parts and continue frying over low heat until all the scallions are golden and crispy. Remove the scallions and set aside; the oil left in the pan is the scallion oil. ⚠️ Never use high heat, or the scallions will burn and make the oil bitter.
2，调酱汁
取一个小碗，放入3勺生抽、1勺老抽、1勺白糖，搅拌均匀。⚠️ 糖是提鲜的关键，千万别省。
In a small bowl, mix 3 tbsp of light soy sauce, 1 tbsp of dark soy sauce, and 1 tbsp of sugar. ⚠️ Don’t skip the sugar; it’s the key to the flavor.
3，煮面条
锅里烧水，水开后放入面条，煮到八分熟（比包装说明少煮1分钟），捞出沥干。⚠️ 面条别煮太软，拌的时候容易坨。
Bring a pot of water to a boil, add the noodles, and cook until 80% done (1 minute less than package instructions). Drain well. ⚠️ Never overcook the noodles, or they will break apart when mixing.
4，拌面出锅
把煮好的面条放入碗中，淋上熬好的葱油和调好的酱汁，撒上炸好的葱段，用筷子从底部往上翻拌均匀。⚠️ 拌面一定要从底部翻拌，让每一根面条都裹满酱汁。
Place the noodles in a bowl, drizzle with the scallion oil and sauce, and top with the crispy scallions. Mix thoroughly from the bottom. ⚠️ Always mix from the bottom to coat every strand.
宝宝们，葱油拌面的精髓在于“小火熬葱，大火拌面”。葱油一定要用小火慢熬，熬到葱段焦黄酥脆。糖是提鲜的关键，千万别省。面条煮到八分熟就行，拌的时候从底部往上翻。
Tips: The key to Scallion Oil Noodles is “slow-fried scallions, quick toss.” Fry the scallions over low heat until golden and crispy. Don’t skip the sugar. Cook the noodles to 80% done and mix from the bottom to coat every strand.
这道【葱油拌面 | Scallion Oil Noodles】是上海最经典的国民面食之一。如果你喜欢这种极简快手的口感，还可以试试我之前写的【担担面 | Dan Dan Noodles】。想看更多面点和小吃，可以逛逛我的【主食/小吃 | Rice, Noodles & Dim Sum】分类。
If you enjoy this simple and satisfying noodle dish, you should also try my Dan Dan Noodles. For more dim sum and snacks, check out my Rice, Noodles & Dim Sum category.
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