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Scallion Oil Noodles

A classic Shanghai dish made with chewy noodles tossed in fragrant scallion-infused oil and a savory soy-based sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz wheat noodles or ramen noodles
  • 0.5 cup neutral oil vegetable, canola, or peanut
  • 6-8 scallions cut into 2-inch pieces
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sugar
  • 0.5 tsp salt or to taste
  • 1 tsp sesame oil optional
  • 1 tsp toasted sesame seeds for garnish
  • chili flakes or chili oil optional, for heat

Equipment

  • Wok or deep skillet
  • Tongs or slotted spoon
  • Mixing bowl
  • Pot for boiling noodles

Method
 

  1. Boil noodles until al dente, drain, and set aside.
  2. Heat oil in a wok over medium-low heat. Add scallions and fry until golden and crisp, about 8–10 minutes.
  3. Remove scallions with a slotted spoon and set aside.
  4. Stir soy sauces, sugar, and salt into hot scallion oil and remove from heat.
  5. Pour sauce over noodles and toss to coat.
  6. Top with crispy scallions, sesame oil, sesame seeds, and chili oil if desired.

Notes

Fry scallions gently to avoid bitterness. The oil can be stored and reused for up to a week.