Scallion Oil Noodles Shanghai

Scallion oil noodles are my secret go-to whenever cravings hit for something both comforting and deeply flavorful yet lightning fast. In less than half an hour, this dish transforms humble wheat noodles and springy scallions into a takeout-worthy classic, all with ingredients you probably already have on hand. Each strand boasts a savory depth thanks to that luscious, emerald scallion oil and a perfect balance of salty soy and toasted sesame with just a hint of sweetness.

The first time I made this, I could not believe such a short ingredient list could deliver so much flavor. Now whenever I want to impress friends or treat myself after a long workday, this recipe never fails.

Ingredients

• Fresh wheat noodles: about 200 grams they deliver the chewiness and spring traditional to Shanghai street noodles. Look for Chinese brands in the refrigerated section or use dried lo mein for backup
• Large scallions: choose the thickest freshest greens for the best crispy texture and vibrant aroma
• Neutral oil: such as canola or grapeseed lets the scallion flavor shine and prevents any bitterness
• Light soy sauce: provides bright saltiness opt for one that is naturally fermented for deepest flavor
• Dark soy sauce: adds color and a touch of molasses like sweetness making the noodles glossy and rich
• Sugar: rounds out the salty notes with just enough sweetness
• Toasted sesame oil: gives the dish a fragrant finish always use pure toasted for authentic aroma
• Optional chili oil and toasted sesame seeds: adds heat and complexity while toasted sesame seeds lend a nutty crunch. Both are highly recommended for customization

Instructions

Prepare the Noodles:

Give the noodles a gentle boil in plenty of water until just al dente. Drain and rinse them briefly with cold water. This stops the cooking so they will not turn mushy when sauced later.

Make the Scallion Oil:

Heat your neutral oil in a wide skillet or wok over medium heat. Scatter in the scallion strips and stir regularly. Let the scallions sizzle gently for seven to ten minutes. Their green parts become crispy and golden brown at the edges releasing a sweet nutty aroma that forms the foundation of the dish.

Remove Crispy Scallions:

Using tongs lift out all the crispy scallions and set aside on a plate. Leave every drop of that gorgeous green oil behind in the pan. Those bits will finish the dish with tons of flavor and a great crunch.

Create the Sauce:

Lower the heat and add the light soy sauce dark soy sauce sugar and sesame oil directly to the scallion oil. Stir carefully until the sugar dissolves and everything smells deeply fragrant about thirty seconds.

Toss Noodles in Sauce:

Immediately add the cooked noodles to the skillet. Using tongs or chopsticks toss thoroughly so every strand soaks up the sauce and oil. Let them heat through for about a minute catching all the savory flavor.

Serve and Garnish:

Divide the glossy noodles between bowls. Top each with a generous heap of the reserved crispy scallions. Finish with chili oil and toasted sesame seeds if you like and eat right away for the best texture and flavor.

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Scallions have always been my highlight here. I remember making this for my grandmother who swore it smelled like the street stalls from her childhood in Shanghai. That bit of nostalgia is what keeps this in my regular dinner rotation.

Storage Tips

Let leftover noodles and scallions cool completely before storing in an airtight container in the fridge. They keep well for up to three days. When reheating splash a tiny bit of water in the pan to loosen the sauce and avoid dryness. For freezing portion individual servings and wrap well. For the best crispy texture though make the scallions fresh if possible.

Ingredient Substitutions

If you cannot find fresh wheat noodles use dried lo mein spaghetti or even ramen as a substitute. Replace scallions with leeks for a milder but equally aromatic flavor. Tamari makes a good swap for soy sauce if you need gluten free. Add vegetables like julienned carrots or roasted mushrooms for extra color and nutrition without sacrificing traditional flavors.

Serving Suggestions

Pair your scallion oil noodles with a simple plate of stir fried greens or steamed bok choy for a complete meal. They are also the perfect base for a soft boiled egg or a sprinkle of roasted peanuts for extra protein. If you are hosting serve family style alongside Sichuan cucumber salad or crispy tofu for a feast.

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I learned to always watch the scallions closely as they cook. Once they turn golden they can burn fast so do not walk away from the stove. My family laughs every time I hover by the skillet but the result never disappoints.

Recipe Questions & Answers

→ What type of noodles work best for this version?

Fresh Chinese wheat noodles offer the best texture. Dried lo mein noodles or other wheat-based varieties are also suitable alternatives.

→ How do you make scallion oil for this dish?

Sliced scallions are slowly cooked in neutral oil until golden and crisp, infusing the oil with their aroma and flavor.

→ Can I adjust the sauce flavors?

Absolutely. You can balance the soy sauces to taste, add more sugar for sweetness, or include a splash of black vinegar for extra tang.

→ Does this dish suit a vegetarian diet?

Yes, it’s vegetarian when using egg-free noodles. Always check your noodle package to ensure it fits your dietary needs.

→ What toppings complement the noodles?

Chili oil adds a spicy kick, and toasted sesame seeds enhance the nutty flavor. Feel free to add extra scallions for freshness.

→ Are there any common allergens present?

Common allergens include wheat (gluten) and soy. For egg allergies, verify noodle ingredients carefully.