Scallion Oil Noodles Shanghai (Printable)

Chewy noodles in rich scallion oil and savory soy sauce, topped with crispy scallions.

# What You'll Need:

→ Noodles

01 - 7 ounces fresh wheat noodles or dried lo mein noodles

→ Scallion Oil

02 - 6 large scallions, sliced into 2-inch strips
03 - 1/4 cup neutral oil (canola or grapeseed)

→ Sauce

04 - 2 tablespoons light soy sauce
05 - 1 tablespoon dark soy sauce
06 - 1 teaspoon granulated sugar
07 - 1 teaspoon toasted sesame oil

→ Optional Toppings

08 - Chili oil, to taste
09 - Toasted sesame seeds

# How to Make It:

01 - Bring a large pot of water to a rolling boil. Cook the noodles according to the package directions until just al dente. Drain the noodles, rinse briefly under cold running water, and set aside.
02 - Heat the neutral oil in a large skillet or wok over medium heat. Add the scallion strips and cook, stirring regularly, until the scallions turn deeply golden and crisp at the edges, approximately 7 to 10 minutes. Using tongs, transfer the crispy scallions to a plate, reserving the scallion oil in the pan.
03 - Reduce the heat to low. Carefully add the light soy sauce, dark soy sauce, sugar, and toasted sesame oil to the scallion-infused oil. Stir until the sugar dissolves and the sauce becomes aromatic, about 30 seconds.
04 - Add the drained noodles to the skillet. Toss thoroughly to ensure the noodles are evenly coated with the sauce and heated through, about 1 minute.
05 - Divide the noodles between serving bowls. Top with the reserved crispy scallions. Add chili oil and toasted sesame seeds as desired. Serve immediately.

# Expert Suggestions:

01 -
  • Quick weeknight staple ready in under half an hour
  • Rich in savory umami flavor with only a handful of pantry ingredients
  • Easily adaptable for vegans and packed with satisfying textures
  • Perfect if you want a fast but authentic taste of Shanghai street food at home
02 -
  • Naturally vegetarian and can be made vegan with egg free noodles
  • Fabulous source of plant based protein and fiber from the wheat noodles and scallions
  • Crispy scallions offer not just flavor but a crave worthy crunchy topping
  • Freezes and reheats surprisingly well if you want to make in advance
03 -
  • Always start with cold oil and scallions for even browning
  • Do not rush the scallion frying slow time draws out max flavor
  • Do not skip the sauce step in the scallion oil even thirty seconds transforms the aroma

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