[ ./recipes/noodles/scallion-oil-noodles.md ]
★ CHINESE · NOODLES
Scallion Oil
Noodles.
SERVES
2
TOTAL
30m
ACTIVE
25m
LVL
EASY
// SUMMARY
Shanghai's beloved scallion oil noodles — deceptively simple, deeply savory. The entire dish hinges on slowly crisping scallions in oil until dark golden and intensely aromatic, then building a glossy soy-based sauce in that infused oil. Three ingredients do all the work. Comforting, aromatic, and ready in 30 minutes.
// INGREDIENTS
| — 200-250 g wheat noodles (fresh or dried) | ||
| — 6-8 scallions (spring onions), cut into 4-5 cm pieces | ||
| 4 | tbsp | neutral oil |
| 2 | tbsp | light soy sauce |
| 1 | tbsp | dark soy sauce |
| — 1-2 tsp sugar | ||
| — Touch of sesame oil | ||
| — White pepper | ||
// METHOD
- 01
Add oil and scallions to a cold pan. Slowly heat to medium-low. Let the scallions soften, then slowly crisp over 10-15 minutes. Do not rush — you want them dark golden, not black. The oil should become deeply fragrant.
- 02
Remove about half the crispy scallions and set aside for garnish.
- 03
Add soy sauces and sugar directly into the hot scallion oil. It will bubble — stir until it becomes a glossy sauce.
- 04
Cook noodles according to package instructions until just done. Drain.
- 05
Add noodles directly into the pan with the sauce. Toss well to coat every strand.
- 06
Serve topped with reserved crispy scallions. Finish with a touch of sesame oil and white pepper if desired.
// NOTES
- — The scallion oil is the entire dish — don't shortcut the slow crisping. 10-15 minutes minimum.
- — Start with cold oil and cold scallions together. This draws out flavor gradually instead of burning.
- — Burned scallions taste bitter and will ruin the dish. Dark golden is the target.
- — Use a generous amount of scallions — this is not a garnish, it's the main ingredient.
// VARIATIONS
- → Shallot version: Use thinly sliced shallots instead of (or in addition to) scallions for an even deeper, sweeter flavor.
- → With toppings: Add a fried egg, some braised pork, or pickled vegetables on top.
- → Spicy: Stir in chili flakes or chili oil with the sauce.