Extremely Fragrant Scallion Oil Noodles
极香的葱油面 · pan chinese cuisine · Shanghai
Scallion oil noodles are a classic old-Shanghai dish. When you don't know what to eat, a bowl of scallion oil noodles hits the spot — which is why it pays to keep a jar of scallion oil sauce made ahead. Tip: use a clean, completely dry airtight jar for storage.
Kwame BoatengGhanaian-American guy learning to recreate my mom's groundnut soup and jollof without calling her every time. Currently obsessed with getting smoky flavor on a stovetop.Nutrition & allergens
Contains:SoyWheat
Per serving (4 servings)
- Energy (kcal)
- 309.9(Main ingredients only; seasoning not counted)
- Protein (g)
- 3.6(Main ingredients only; seasoning not counted)
- Fat (g)
- 27.5(Main ingredients only; seasoning not counted)
- Carbs (g)
- 13(Main ingredients only; seasoning not counted)
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
3.88 oz
4.94 oz
1.41 oz
0.53 oz
0.35 oz
Techniques you'll use
- Making scallion oil ↗
Infuse oil with scallions and stop at golden edges, before bitterness develops.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Cold dressing (liang ban) ↗
Toss cooked or raw ingredients with a bold chilled dressing.
Steps
- 1
Step 1
Wash the scallions well and cut them into sections; discard the root ends.
✅ Done when: Scallions are clean, sectioned, and root ends removed.
Pour the cooking oil into a pot and heat it.
✅ Done when: The oil is in the pot and warming up.
When the oil is just warm, add the scallion sections and cook over low heat.
✅ Done when: Scallions are in the gently warming oil, simmering on low heat.
Simmer over low heat for about 3 to 5 minutes, until the scallions change color, then add the previously mixed light soy sauce, dark soy sauce, and oyster sauce.
✅ Done when: The scallions have changed color after 3 to 5 minutes of gentle simmering.
Stir and continue heating over low heat until the mixture bubbles.
✅ Done when: The sauce is bubbling gently over low heat.
Add the white sugar and stir until evenly combined.
✅ Done when: The sugar is fully dissolved and the sauce is evenly mixed.
- 7
Step 7
Remove from heat. Once cooled, transfer to an airtight jar and refrigerate; it keeps for up to a month.
✅ Done when: The sauce has cooled and is sealed in a jar in the refrigerator.
Bring a pot of water to a boil, add thin noodles, and cook for about 3 minutes, then remove and soak them in cooled boiled water.
✅ Done when: The noodles are cooked through after about 3 minutes and chilled in the cooled boiled water.
- 9
Step 9
Lift the noodles out into a bowl.
✅ Done when: The noodles are drained and sitting in the serving bowl.
Stir the scallion oil with a spoon, then spoon about two spoonfuls over the noodles — adjust the amount to your preferred saltiness.
✅ Done when: The sauce is stirred and spooned over the noodles to taste.
- 11
Step 11
Top with some of the cooked scallion sections, if you like.
✅ Done when: Cooked scallion sections are arranged on top of the noodles.
- 12
Step 12
Toss everything together and serve — it really is that simple.
✅ Done when: The noodles are evenly coated with sauce and ready to eat.
- 13
Step 13
It is wonderfully fragrant — you have to try it.
✅ Done when: The finished bowl is deeply aromatic and ready to enjoy.