Description
Classic Shanghai Scallion Oil Noodles is a simple yet incredibly aromatic dish featuring thin wheat noodles tossed in fragrant scallion-infused oil and a savory soy-based sauce. This beloved Shanghai staple combines crispy fried scallions and a flavorful sauce to create a comforting and easy-to-make main course.
Ingredients
Noodles
- 200 g thin wheat noodles
Scallion Oil Sauce
- 4–5 scallions, cut into segments
- 3 tbsp neutral oil (vegetable or peanut oil recommended)
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
Instructions
- Cook Noodles: Bring a pot of water to a boil and cook the noodles according to the package instructions until al dente. Drain well and set aside.
- Make Scallion Oil: Heat the oil in a pan over low heat. Add the scallion segments and fry gently until they become deeply fragrant and slightly crispy, being careful not to burn them. Remove scallions from the oil and set aside.
- Create Sauce: To the scallion-infused oil remaining in the pan, add soy sauce, dark soy sauce, and sugar. Stir to combine and heat through gently to meld the flavors.
- Toss Noodles: Add the cooked noodles to the pan and toss thoroughly in the sauce to ensure every strand is evenly coated.
- Serve: Transfer the noodles to serving bowls, top with the crispy scallions reserved earlier, and serve immediately for the best flavor and texture.
Notes
- Use a neutral oil like vegetable or peanut oil to allow the scallion flavor to shine.
- Cook scallions on low heat to avoid burning and to develop a rich, aromatic flavor.
- Consider adding a fried egg or your favorite protein for a more substantial meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
