Scallion Oil Noodles

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Scallion oil noodles is a classic Shanghainese comfort dish you can make in less than 30 minutes! The bouncy wheat noodles are tossed super fragrant, shiny brown sauce is simple but addictive and goes perfectly with some Shanghai style wonton soup, a side of refreshing smashed cucumber salad, or topped with some classic char siu (pork) or char siu chicken to complete the meal!

Prep Time15

Cook Time10

Total Time25

Yield: servings

Ingredients

▢ 1 bunch green onion (about 2.5oz per bunch)
▢ ½ cup oil any neutral oil (we like to use avocado oil)
▢ 6 tablespoons premium soy sauce
▢ 3 tablespoons dark soy sauce
▢ 2 tablespoons granulated sugar
▢ 1 pound thin wheat noodles (about 4 oz or 115g per serving) *see notes

Instructions

Prepare the green onions:
For the green onions, cut the green parts into 2 inch pieces and split the white parts and cut it into thin strips. Discard the roots.
*Make sure the green onions are dried well before cutting to prevent violent bubbling when frying!*
Make the scallion oil (makes 4 servings):
First prepare the sauce. Combine both of the soy sauce and sugar. Stir to combine and set aside.
In a sauce pan, add the oil and heat it until it's around 235°F/113°C. You can also test using a wood chopstick or wood spoon. If there's a constant stream of small bubbles, the oil is hot enough.
Once the oil is hot, turn the heat to medium low and add the green onions, both the white and green parts. Gently stir and let it slowly fry until they are golden, about 5 minutes. Then remove the green onions and let them drain on some paper towels.
After removing the green onions, add the prepared sauce mixture to the scallion oil. Bring it to a simmer over medium low heat and let it cook for 1-2 minutes.
Assemble:
Bring a pot of water to a boil and cook the wheat noodles till al dente. Portion the noodles and top each serving with 2 tablespoons of the scallion oil noodle sauce. Make sure to stir up the sauce before use to get an even amount of oil and sauce.
*Personally, we find that the noodles taste way better not rinsed after cooking. The starch on the noodles make the dish kind of creamy and help the sauce stick better. Also, rinsing the noodles often dilute the sauce.*
Garnish the noodles with the fried scallions and mix well. Enjoy while hot!

Notes

Please refer to the post above for step by step photo references, tips, storage details!

Thin wheat noodles - Any white wheat noodles will work, but the best and most preferred choices are thin, round wheat noodles. They are available both fresh and dry. If you can find any or if you're in a pinch, soba, udon, linguini and spaghetti is okay too. Instant ramen works as well.
Soy sauce - We tested the scallion oil noodles sauce using a few different soy sauces and the flavor difference is mostly in the saltiness and subtle flavor undertones. Our favorite is using Chinese premium soy sauce from brands like Lee Kum Kee. The sauce is savory but not overly salt. Japanese soy sauce from brands like Kikkoman can sometimes taste overly salty. In this case, you can use more sugar to help balance the flavor.

Nutrition

Keywords: easy recipe, Shanghai

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