Kitchen Recipe Collection
Scallion Oil Noodles (Cong You Ban Mian)
A beloved Shanghai staple. A simple but incredibly aromatic dish of thin noodles tossed in a sweet, savory soy sauce and dark, caramelized scallion oil.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 2
- Difficulty
- easy
- Cuisine
- Chinese
Ingredients
Scaled for 2 servings
- 2 portions thin fresh wheat noodles (or dried somen/vermicelli)
- 1 large bunch of scallions (about 8-10 stalks)
- 1/2 cup neutral cooking oil
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 1/2 tbsp sugar
Equipment
- Small saucepan
- Pot for noodles
Instructions
- 1
Prepare Scallions
Wash and thoroughly dry the scallions. Cut them into 2-inch segments, separating the white parts from the green parts.
- 2
Mix the Sauce
In a small bowl, whisk together the light soy sauce, dark soy sauce, and sugar until the sugar dissolves.
- 3
Heat Oil
Pour the oil into a small saucepan or wok. Heat over medium-low heat.
- 4
Fry Scallion Whites
Add the white parts of the scallions first, as they take longer to cook. Fry gently for 3-4 minutes.
- 5
Fry Scallion Greens
Add the green parts. Continue to fry slowly over medium-low heat.
- 6
Caramelize
Watch closely. Fry until the scallions turn very dark brown and crispy, almost black, but not burnt. This takes about 10-15 minutes.
- 7
Remove from Heat
Remove the pan from the heat. Carefully fish out the crispy scallions and set them aside on a plate.
- 8
Add Soy Mixture
Carefully pour the soy sauce mixture into the hot scallion oil. It will bubble violently. Stir to combine.
- 9
Boil Water
Bring a large pot of water to a boil.
- 10
Cook Noodles
Cook the thin noodles until al dente. Drain very well so the water doesn't dilute the sauce.
- 11
Toss Noodles
Place the noodles in a bowl. Drizzle 2-3 tablespoons of the scallion oil sauce over them.
- 12
Garnish
Toss vigorously until the noodles are uniformly dark brown. Top with the reserved crispy scallions.
Cooking Tips
- The scallions must be completely dry before frying, otherwise the oil will splatter aggressively.
- The leftover scallion oil can be stored in a jar in the fridge for weeks and is amazing on rice, eggs, or dumplings.
Variations
- Add Dried Shrimp: In Shanghai, tiny dried shrimp (xia mi) are often fried along with the scallions for extra umami.
Nutrition Estimate
420 calories · 10g protein · 60g carbs · 15g fat · 3g fiber per serving
