Scallion noodles close up

Scallion oil noodle 葱油拌面, or cong you ban mian, is a famous Shanghai dish built on a very simple idea. I make a fragrant scallion oil, cook it briefly with soy sauce and sugar, then mix it with thin wheat noodles and top everything with the crisp scallions for extra texture.

I grew up eating many noodle dishes from northern China, so I always notice how different regional noodle dishes can be. This Shanghai style bowl stands out to me because it uses only a few pantry ingredients, but the scallion oil gives the noodles so much aroma that I never find it plain.

When I make it at home, I keep the process simple and focus on the scallion oil because that is what makes the whole dish work. I use a little less oil and add some garlic, because that gives me a fuller sauce and makes the dish easier to cook for an everyday meal. So that’s why I highly recommend giving this recipe a try, I am confident your family will love it as much as mine do.

Homemade scallion noodles in bowls

Ingredients

I divide this recipe into three parts so the cooking stays easy once the pan is on the stove. I prep the scallions first, keep the sauce ingredients next to the pan, and cook the noodles last so I can mix everything while it is still hot.

Ingredients for making scallion oil noodles

Scallions and oil: I use a generous amount of scallions and a neutral oil because the scallion oil is the base of the whole dish.

Sauce: I keep the sauce simple with light soy sauce, dark soy sauce, sugar, and a little garlic. I like the dark soy sauce here because it adds color, while the light soy sauce keeps the seasoning savory.

Packaged Wife’s Noodles

Noodles: Thin wheat noodles work best for scallion oil noodles. I used Wife’s Noodles from Havista. It is a type of semi-fresh noodles that have a really good texture and taste very similar to fresh noodles. If you don’t have access to them, dried thin wheat noodles such as udon noodles will work great. The main ingredients should be wheat and water. 

How to Make

1. Prepare the scallions: Cut the scallions into short pieces, then slice them into thin strips. Dry them well before cooking so the oil does not splatter.

2. Fry the scallions: Heat the oil in a frying pan over medium heat until hot but not smoking. Add the scallions, spread them out, and cook while stirring constantly until they turn golden brown. Lower the heat if they brown too quickly. If some scallion pieces have browned and crispy, I would take them out to set aside so it doesn’t overcook.

Cooking the scallions in the oil

3. Remove the scallions: Transfer the browned scallions to a bowl as they finish cooking. Save them for the final garnish.

4. Cook the garlic: Add the garlic to the oil and cook until lightly golden. Stir the whole time so it does not burn.

cook the minced garlic

5. Make the sauce: Add the light soy sauce, dark soy sauce, and sugar. Simmer and stir briefly, then turn off the heat and set the sauce aside.

soy sauce and sugar cooking

6. Boil the noodles: Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain them once they are done.

Simmering the sauce

7. Assemble the bowls: Divide the noodles into serving bowls and add a few spoonfuls of sauce to each bowl. Top with the fried scallions and serve with the extra sauce on the side so I can mix in more if needed.

Scallion Oil Noodle (葱油拌面)

My Cooking Tips

Slice the scallions same size: I slice the scallions as evenly as I can so they cook at a similar speed. This makes it much easier and faster to cook at home. Restaurant chefs often use larger scallion pieces but it takes a much longer cooking time.

Dry the scallions well: I always dry the scallions before they go into the oil. This keeps the pan calmer and helps the scallions fry instead of sputter.

Watch the heat closely: I stay near the stove while the scallions cook because they can go from golden to too dark very fast. If I see the color changing too quickly, I lower the heat right away.

Do not overcook the noodles: I cook the noodles just until done so they keep a pleasant bite after I mix in the sauce. Thin wheat noodles can soften fast, so I do not leave them sitting in hot water any longer than necessary.

Serve extra sauce on the side: I like serving the extra sauce at the table because different noodles absorb it a little differently. This way I can season each bowl exactly how I like it.

How I Like Serving

I serve these noodles as soon as I toss them, while they are still warm and glossy and the scallion aroma fills the kitchen. At home, I bring the bowl straight to the table and let my family dig in, because once everyone spots those crisp scallions on top, there is no such thing as waiting politely. There are some days that I like serving them with my eggplant with tomato (西红柿炒茄子) or Bok Choy with oyster sauce which keep the meal fresh and balanced.

When I have friends over, I like serving scallion oil noodle as part of a small spread instead of treating it like the only dish on the table. I usually add a warm bowl of green bean and potato stew (豆角炖土豆) and a chilled appetizer such as my enoki mushroom salad, so dinner looks generous without creating extra work for me.

Scallion Oil Noodle (葱油拌面)

Frequently Ask Questions

Why do I remove the fried scallions before finishing the sauce?

I remove them so they stay crisp for the final garnish. If I leave them in the pan the whole time, they lose that texture and I miss one of my favorite parts of the dish.

How do I keep the scallions from burning?

I cook them over medium heat and turn the heat down if they start browning too quickly. I also remove the darker pieces as they are ready, because not every slice cooks at exactly the same pace.

How do I store leftovers?

I store the leftover sauce in an airtight container in the refrigerator for up to 5 days and keep the fried scallions in a separate container so they stay somewhat crisp. I do not usually freeze this dish, because the noodles and crisp scallions are best fresh, and it is quick enough that I would rather make a fresh batch when I want it again.

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Scallion oil noodles is a simple and hearty dish with tender noodles mixed with super fragrant scallion oil, soy sauce and fried crispy green onions. It is a wonderful side dish that uses only 6 ingredients, and it’s satisfying enough to serve as a light meal by itself. {Vegan}

Shanghai Scallion Oil Noodle (葱油拌面)

By Maggie Zhu
4.88 from 8 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 to 6
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My scallion oil noodle is a simple Shanghai side dish with thin wheat noodles, scallions, and soy sauce. I cook the scallions until crisp and fragrant, then toss everything together in less than 30 minutes for a savory bowl that also works as a light meal.

Ingredients 

  • 6 to 8 scallions (*Footnote 1)
  • 1/4 cup vegetable oil (or any neutral oil)
  • 3 tablespoons light soy sauce
  • 2 cloves garlic , coarsely chopped
  • 2 1/2 tablespoons dark soy sauce
  • 2 teaspoons sugar
  • 1 lb fresh thin wheat noodles , or 12 oz (340 g) dried thin wheat noodles (*footnote 2)

Instructions

  • Cut the scallions into 2” (5 cm) long pieces, then julienne into thin strips. If using very thin scallions, you can also quarter them lengthwise if it’s easier. Dry the green onions thoroughly before cooking to prevent oil splatter.
  • Add oil to a frying pan and heat over medium heat until hot, but not smoking. Add the scallions and spread them out as much as you can. Cook over medium heat, stirring constantly until the green onions turn golden brown. Turn to medium-low heat if the scallions brown too quickly and start to burn. Some scallion pieces might brown faster than others. Transfer the browned green onions with a pair of tongs or chopsticks and place in a bowl, until all the scallion pieces are cooked. Save the cooked scallions for later.
  • Add the minced garlic to the oil. Cook and stir until turning lightly golden.
  • Pour in the light soy sauce, dark soy sauce and sugar. Simmer and stir for 1 minute or so. Turn off the heat and set the sauce aside.
  • Bring a large pot of water to a boil. Cook noodles according to instructions. Once cooked, drain noodles and transfer to serving plates.
  • Portion the noodles into serving bowls, add a few spoonfuls of the noodle sauce into each bowl and garnish with fried green onions. Serve the noodle with the rest of the sauce on the side. Mix the noodles with sauce before eating. Add more sauce if needed.

Ingredient Substitution Guide

Notes

  1. Depending on the size of the scallions, you might need more or less. If your scallions are super thin, use 8. For bigger scallions with thicker stems, use 6.
  2. Any type of thin wheat noodles work in this recipe, such as Chinese wheat noodles (挂面, Gua Mian), dried Udon noodles, spaghetti, and fresh noodles.

Nutrition

Serving: 1serving, Calories: 229kcal, Carbohydrates: 28.8g, Protein: 6.2g, Fat: 10.1g, Saturated Fat: 1.8g, Sodium: 507mg, Potassium: 139mg, Fiber: 2.5g, Sugar: 2.6g, Calcium: 27mg, Iron: 2mg

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