Scallion Oil Noodles – Simple, Aromatic, and Irresistibly Savory
There’s something deeply comforting about a bowl of Scallion Oil Noodles. It’s the kind of humble, homey dish that relies on just a few ingredients yet delivers layers of complex flavor. Originating from Shanghai, this classic Chinese noodle dish is all about capturing the earthy sweetness of fried scallions and the umami depth of soy sauce. It’s the perfect weeknight meal — quick, simple, and deeply satisfying.
The first time I made these noodles, I couldn’t believe how something so effortless could taste so rich. The magic lies in the scallion oil itself — slow-cooked scallions gently sizzling in hot oil until they’re golden, crisp, and fragrant enough to perfume your entire kitchen. Once you toss the oil with chewy noodles, soy sauce, and a touch of sugar, every strand becomes coated in glossy, savory goodness.
This is the kind of meal that makes you close your eyes on the first bite. It’s comfort food in the truest sense — warm, aromatic, and nostalgic, with the perfect balance of salty, sweet, and toasty flavors.
Ingredients:
- 10–12 scallions (green onions), chopped into 2-inch pieces
- ½ cup neutral oil (such as vegetable or canola oil)
- 12 oz fresh wheat noodles or dried ramen noodles
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (optional for color and depth)
- 1 teaspoon sugar
- ½ teaspoon salt (or to taste)
- Optional: ½ teaspoon chili flakes or a drizzle of chili oil
Instructions:
- Prepare the scallions: Wash, dry, and chop the scallions into 2-inch pieces, separating the green and white parts if desired.
- Make the scallion oil: Heat the neutral oil in a small saucepan or wok over medium heat. Once hot, add the scallions carefully — they should sizzle right away. Fry for 5–8 minutes, stirring occasionally, until they turn golden brown and crispy.
- Infuse and strain: Once the scallions are fragrant and browned, remove the pan from heat. Strain the oil, setting the crispy scallions aside. The oil should now be rich and aromatic.
- Prepare the sauce: In a heatproof bowl, mix soy sauce, dark soy sauce, sugar, and a pinch of salt. Slowly pour the hot scallion oil over the mixture — it will sizzle and blend beautifully.
- Cook the noodles: Bring a large pot of water to a boil, cook noodles according to package instructions until al dente, then drain well.
- Combine: Toss the noodles immediately with the scallion oil sauce, coating evenly. Add crispy scallions on top and toss again.
- Serve: Plate the noodles, top with more crispy scallions, and an optional drizzle of chili oil for a touch of heat.
Tips & Tricks
- Use fresh scallions — the fresher they are, the more aromatic your oil will be.
- Don’t overheat the oil or the scallions will burn. You want them golden, not blackened.
- Try adding a splash of oyster sauce or rice vinegar for more depth and balance.
- For a heartier meal, toss in cooked shrimp, chicken, or a fried egg on top.
Scallion Oil Noodles
Ingredients
Equipment
Method
- Heat oil and fry scallions until golden brown and crispy.
- Strain scallion oil and mix it with soy sauce, dark soy sauce, sugar, and salt.
- Boil noodles until al dente, drain, and toss with scallion oil sauce.
- Top with crispy scallions and optional chili oil before serving.
Notes
Variations
- Garlic Scallion Noodles: Add thinly sliced garlic to the oil in the last minute of cooking for extra aroma.
- Spicy Version: Stir in chili crisp or Szechuan chili oil for a fiery kick.
- Vegan Friendly: This recipe is naturally vegan! Just make sure your soy sauces contain no fish derivatives.
- Cold Noodle Salad: Chill the noodles after cooking and toss with the scallion oil sauce for a refreshing summer version.
Serving Suggestions
These noodles are versatile — serve them as a quick lunch, an easy weeknight dinner, or as a side with other Chinese dishes like stir-fried vegetables or braised pork belly. For a balanced meal, pair with a cucumber salad or steamed bok choy.
Storage Information
Store leftover noodles in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave, adding a touch of oil or soy sauce to refresh the texture. The scallion oil itself can be stored separately in a glass jar for up to two weeks — perfect for drizzling over rice, dumplings, or even fried eggs.
FAQ
Q: Can I use dried noodles instead of fresh?
Yes, absolutely! Dried noodles work perfectly fine — just cook them al dente and drain well before mixing.
Q: What’s the difference between light and dark soy sauce?
Light soy sauce adds saltiness, while dark soy sauce adds color and a hint of sweetness. You can skip dark soy if you prefer a lighter flavor.
Q: Can I make the scallion oil ahead?
Definitely! In fact, it tastes even better after resting for a few hours, as the flavors deepen.
History / Fun Facts
Scallion Oil Noodles, or Cong You Ban Mian (葱油拌面), hail from Shanghai, China, where they’ve long been a staple of home cooking. This dish captures the beauty of Chinese cuisine — simple ingredients transformed by skillful technique. Traditionally, each family has its own version: some sweeter, some spicier, others more savory. What unites them all is the humble scallion, celebrated for its gentle pungency and its ability to elevate even the simplest noodles into something sublime.
