Shanghai Scallion Oil Noodle

Why you'll love this recipe

10-Minute Meal: One of the fastest recipes in Chinese cuisine that doesn't compromise on flavor depth.
Minimalist Perfection: It uses only a handful of ingredients to create a sophisticated, aromatic oil that stores well.
Fragrant & Glossy: The slow-fried scallions become crispy and sweet, providing a beautiful textural contrast to the soft noodles.

Key Ingredients

Fresh Scallions: Frying these until golden brown creates a sweet, infused oil that is the heart of the dish.
Light & Dark Soy Sauce: The light soy adds salt, while the dark soy provides the signature mahogany color and deep caramel notes.
Sugar: A small amount is crucial to balance the saltiness and highlight the sweetness of the fried onions.

✅Quick Tips: Fry the scallions on low-to-medium heat; if they burn too quickly, the oil will turn bitter instead of sweet and fragrant.

Key Steps

Step 1: Sauté scallions in oil slowly until they become golden brown and crispy.

Step 2: Mix the soy sauces and sugar into the oil to create a thick, fragrant "syrup."

Step 3: Boil thin wheat noodles until al dente and drain well. Toss the warm noodles into the scallion oil until every strand is coated and glossy.

Prep Time 60 mins

Cook Time 15 mins

Total Time 1 hr 15 mins

Cooking Method: Vegetables

Courses: Noodles

Servings: 2

Description

Scallion-infused oil coats tender noodles in this simple Shanghai staple. Perfectly savory with a touch of sweetness.

Ingredients:

Instructions

1
Chop the scallions into 3 segments.
2
Heat the oil to about 160°F, then add the scallions and fry until browned and fragrant, set the scallions aside.
3
In a bowl, mix together light soy sauce, dark soy sauce, and sugar, then carefully pour the hot oil over the mixture and let it gently sizzle on low heat.
4
Pour the hot scallion oil over fresh scallions and let it infuse for about 10 minutes while you prepare the noodles.
5
Bring a pot of water to a boil and cook the noodles according to package instructions, then drain.
6
Toss the noodles with as much scallion oil as desired, and top with a fried egg if preferred before serving..

Keywords: Noodles, Scallion oil, Soy sauce, Chinese, Tossed, 10-min