ShanghaineseMedium 35 min serves 2 Vegetarian-ok

Scallion Oil Noodles (葱油拌面)

Name: Scallion Oil Noodles (葱油拌面)
Total time: 35 min
Yield: 2 servings
Cuisine: Shanghainese
Ingredients: large scallions (white and green parts); neutral oil (canola or peanut); light soy sauce; dark soy sauce; sugar; wheat noodles (fresh); sesame seeds, toasted

葱油拌面 · cōng yóu bàn miàn

家庭快手版 · Home version: Shanghai street food classic. The scallion oil is made by slowly frying scallions in oil until deeply caramelized — the same oil becomes the sauce. Best made in batches and stored.

Born in Shanghai's street food stalls, scallion oil noodles are the ultimate fast comfort — noodles tossed in deeply fragrant scallion-infused oil with soy sauce. The trick is low and slow: scallions fried gently until they turn dark brown and sweet, not burnt.

Ingredients

large scallions (white and green parts)大葱（葱白葱绿）🛒 local12 large stalks (about 300 g)
neutral oil (canola or peanut)无味油🛒 local120 ml
light soy sauce生抽🏮 asian3 tbsp
dark soy sauce老抽🏮 asian1 tbsp
sugar糖🛒 local2 tsp
wheat noodles (fresh)鲜面条🛒 local250 g
sesame seeds, toasted熟芝麻🛒 local1 tbsp

large scallions (white and green parts): Use the whole stalk — white part for oil, green part for garnish. Welsh onion (negi) is the best substitute.

🌶️ Adjust to your taste

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Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Cut scallions into 5-cm lengths. Separate white and green parts. Pat white parts completely dry — water causes oil to splatter dangerously.
切葱擦干
🔍 Look for
Visual: 葱段挺硬、深绿，表面无水光Scallion pieces are rigid, deep green, with no moisture visible
You know it's right when: 葱表面无水珠No water droplets on scallion surface
2Combine oil, scallion white parts, and half the green parts in a wok or heavy pan. Heat over medium-low.
冷油下葱
3Slowly fry scallions, stirring occasionally, for 12–15 minutes until deeply dark brown and crispy. The oil should turn amber. Do not rush — burnt scallions taste bitter.
慢炸至深褐
🔍 Look for Medium-low 12–15 分钟 · 12–15 minutes
Visual: 葱段收缩变深褐；油清澈琥珀色Scallions shrink and turn dark brown; oil is clear amber
You know it's right when: 葱酥脆深褐而非发黑；油香甜而非刺鼻Scallions are crispy and dark, not black; oil smells sweet, not acrid
4Remove scallions with a slotted spoon. Reserve the scallion oil.
捞出葱段
5To the warm scallion oil, whisk in soy sauces and sugar until dissolved.
调酱汁
6Boil noodles in salted water according to package directions. Drain well.
煮面沥干
7Toss hot noodles with the scallion oil sauce. Top with remaining scallion green parts and sesame seeds. Serve immediately.
拌匀上桌
🔍 Look for
Visual: 面条油亮均匀裹上深琥珀色酱汁Noodles are glossy and evenly coated in dark amber sauce
You know it's right when: 甜葱酱香扑鼻Sweet scallion and soy aroma