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Scallion Oil Noodles

A 25-Minute Shanghainese Comfort Classic

Scallion oil noodles are a beloved Shanghai staple known for their rich aroma, glossy sauce, and addictive simplicity. Bouncy wheat noodles are tossed in fragrant scallion-infused oil, sweetened soy sauces, and topped with crispy fried green onions. It’s an easy, satisfying dish that comes together in under 30 minutes and pairs beautifully with wonton soup, smashed cucumber salad, or a side of char siu pork or chicken.

What Are Scallion Oil Noodles?

Scallion Oil Noodles (葱油拌面 – cōng yóu bàn miàn) are a humble yet flavorful Shanghainese noodle dish. Thin white wheat noodles are tossed in a glossy sauce made from scallion-infused oil, light soy sauce, dark soy sauce, and sugar. The result is a dish that’s savory, slightly sweet, and incredibly aromatic—similar in flavor to instant jajangmyeon but fresher and more nuanced thanks to the fried scallions.

🛒 Ingredients You’ll Need

(Scroll to the recipe card for exact measurements)

  • Green onions (scallions): The key flavor. Use both the white and green parts.
  • Neutral oil: Vegetable, canola, peanut, soybean, or avocado oil all work.
  • Light soy sauce: Adds umami and saltiness. Chinese premium soy sauce is ideal.
  • Dark soy sauce: Provides color and a deeper, caramelized flavor.
  • Sugar: Balances the salt and enhances the sauce’s complexity.
  • White wheat noodles: Thin, round noodles are traditional. Substitutes include udon, soba, linguine, spaghetti, or even instant ramen in a pinch.

👩‍🍳 How to Make Scallion Oil Noodles

1. Prep the Green Onions

  • Slice green parts into 2-inch pieces.
  • Split the white parts lengthwise and cut into thin strips.
  • Pat dry thoroughly to avoid splattering when frying.

2. Make the Sauce Base

  • Mix the light soy sauce, dark soy sauce, and sugar in a small bowl. Set aside.

3. Fry the Scallions

  • Heat oil in a saucepan to about 235°F (113°C).
    (Use a thermometer or test with a wooden chopstick—bubbles = ready.)
  • Lower the heat to medium-low, add scallions, and fry until golden and fragrant (about 5 minutes).
  • Remove and drain on paper towels.

🔥 Tip: Dry scallions are key to preventing oil splatter.

4. Infuse the Oil

  • Add the soy sauce mixture directly into the hot oil.
  • Simmer on low for 1–2 minutes until bubbly but not splattering. Remove from heat.

5. Cook the Noodles

  • Boil noodles until al dente.
  • Drain and portion into bowls. (Do not rinse – starch helps the sauce stick.)

6. Assemble

  • Top each bowl with about 2 tablespoons of the scallion oil sauce.
  • Garnish with fried scallions, mix well, and serve immediately.

🧊 Storage Tips

  • Noodles: Best enjoyed fresh—leftovers may lose their texture.
    If needed, reheat gently in the microwave.
  • Scallion oil sauce: Store in an airtight container for up to 2 months in the fridge or a cool, dark place. No need to reheat—just toss with hot noodles.
  • Fried scallions: Store in a paper towel-lined airtight container. Use within 3 days for best crunch.

❓ FAQ

Can I use brown sugar instead of white sugar?

Yes! Brown sugar will add a slightly deeper molasses note to the sauce—feel free to use it.

Do I need to use dark soy sauce?

Dark soy sauce adds the signature color and caramel depth. You can skip it, but the flavor won’t be quite as rich or authentic.

What other noodles can I use?

Any white wheat noodle will work. If you can’t find the traditional ones, try:

  • Linguine or spaghetti (surprisingly good!)
  • Instant ramen
  • Udon or soba

📖 Printable Recipe

Scallion Oil Noodles

Yield: 4 servings | Total Time: 25 minutes

Ingredients:

  • 1 bunch green onions (about 2.5 oz)
  • ½ cup neutral oil (avocado, vegetable, etc.)
  • 6 tbsp light soy sauce (preferably Chinese premium)
  • 3 tbsp dark soy sauce
  • 2 tbsp sugar (white or brown)
  • 1 lb thin wheat noodles (or substitute, see notes)

Instructions:

  1. Prep scallions: Cut green parts into 2-inch pieces. Slice white parts lengthwise into strips. Dry thoroughly.
  2. Make sauce base: Combine soy sauces and sugar in a bowl. Set aside.
  3. Fry scallions: Heat oil to 235°F. Fry scallions on medium-low until golden. Remove and drain.
  4. Cook sauce: Add soy mixture to hot oil. Simmer 1–2 minutes on low.
  5. Cook noodles: Boil until al dente. Do not rinse.
  6. Assemble: Portion noodles, add 2 tbsp sauce per serving, top with fried scallions, and mix well.

🔥 Pro Tips

  • Don’t rinse noodles – the starch helps the sauce cling and creates a creamier mouthfeel.
  • Make ahead: The sauce lasts up to 2 months and makes this dish even quicker to prepare on busy days.

Nutrition (Per Serving)

  • Calories: 680
  • Carbs: 84g
  • Protein: 20g
  • Fat: 31g
  • Sodium: 2870mg
  • Sugar: 17g
  • Values are estimates and may vary based on ingredients used.