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.
🌴 Ingredients:
· 200g noodles (thin or alkaline noodles recommended)
· 1 large bunch of scallions (about 100g, white and green parts cut into segments)
🌴 Seasonings:
· 3 tbsp light soy sauce (about 30ml)
· 1 tbsp dark soy sauce (about 10ml, for color)
· 1 tbsp sugar (about 15g, key for the flavor)
· 4-5 tbsp cooking oil (about 60ml, for the scallion oil)
🌴 Instructions:
- Fry the Scallion Oil
Heat oil in a pan and 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. ⚠️ Note: Never use high heat, or the scallions will burn and make the oil bitter. I’ve tried it, and the scallions turned black in seconds, ruining the oil. - Make the Sauce
In a small bowl, mix the light soy sauce, dark soy sauce, and sugar. ⚠️ Note: Don’t skip the sugar; it’s the key to the flavor. - Cook the Noodles
Bring a pot of water to a boil, add the noodles, and cook until 80% done (1 minute less than package instructions). Drain well. ⚠️ Note: Never overcook the noodles, or they will break apart when mixing. - Mix and Serve
Place the noodles in a bowl, drizzle with the scallion oil and sauce, and top with the crispy scallions. Mix thoroughly from the bottom. ⚠️ Note: Always mix from the bottom to coat every strand.
💡 Craving Something Spicy and Addictive?
If you enjoy these scallion oil noodles, you should also try my [Dan Dan Noodles ] for another incredibly flavorful and satisfying noodle dish.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 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.
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