Scallion Oil Noodles are a beloved Shanghainese comfort dish that you can whip up in under 30 minutes! Featuring springy wheat noodles tossed in a glossy, aromatic scallion-infused soy sauce, this simple yet irresistible recipe is bursting with umami flavor.
Serve it with a light Shanghai-style wonton soup, a refreshing smashed cucumber salad, or top it with some char siu (Chinese BBQ pork) or char siu chicken for a complete meal.
🥢 What Are Scallion Oil Noodles?
Known in Chinese as 葱油拌面 (cōng yóu bàn miàn), Scallion Oil Noodles are a staple of Shanghai cuisine. The dish combines chewy noodles with a rich brown sauce made from soy sauce, scallion oil, and sugar.
The flavor is comforting, savory, and lightly sweet — somewhat reminiscent of instant jajangmyeon noodles, but fresher and more fragrant thanks to the crispy fried scallions.
🧄 Ingredients You’ll Need
(Scroll down to the recipe card for exact quantities.)
For the scallion oil:
- Green onions (scallions) – The star ingredient! They infuse the oil with fragrance and flavor.
- Oil – Use a neutral oil like vegetable, peanut, canola, or soybean oil. Avocado oil also works well for a healthier option.
For the sauce:
- Regular soy sauce – Brings savory umami depth. Chinese premium soy sauce is best since it’s flavorful but not overly salty.
- Dark soy sauce – Adds color and a slightly caramelized note.
- Sugar – Balances the saltiness and rounds out the sauce.
For the noodles:
- White wheat noodles – Traditionally, thin wheat noodles are used (fresh or dried). But soba, udon, linguine, or even instant ramen make great substitutes in a pinch.
👩🍳 How to Make Scallion Oil Noodles
1. Prepare the green onions
Cut the green parts into 2-inch pieces. Slice the white parts lengthwise into thin strips. Discard the roots.
🔥 Pro tip: Make sure the scallions are completely dry before frying — moisture causes splattering when they hit hot oil.
2. Mix the sauce base
In a small bowl, combine soy sauce, dark soy sauce, and sugar. Stir until dissolved and set aside.
3. Make the scallion oil
Heat the oil in a saucepan to about 235°F (113°C) over medium-low heat. Add the scallions and gently fry until golden brown and fragrant, about 5 minutes.
Remove the fried scallions and drain them on paper towels. These will be your crispy garnish.
4. Cook the sauce
With the heat on low, carefully pour the soy sauce mixture into the hot oil. It should bubble gently. Simmer for 1–2 minutes until slightly thickened and aromatic.
5. Cook the noodles
Bring a pot of water to a boil and cook the noodles until al dente. Drain and divide into bowls.
💡 Tip: Skip rinsing your noodles! The residual starch helps the sauce cling better and creates a creamier texture.
6. Assemble and serve
Spoon about 2 tablespoons of the scallion oil sauce over each serving of noodles. Toss well until evenly coated.
Top with the fried scallions, mix, and enjoy while hot!
🥡 Storage Tips
- Best enjoyed fresh: The noodles lose their springy texture if left too long. Cook only what you plan to eat.
- Leftover sauce: Store the scallion oil sauce in an airtight container for up to 2 months in a cool, dark place or refrigerator. No need to reheat — just toss with hot noodles.
- Fried scallions: Keep in an airtight container lined with paper towels for up to 3 days.
💬 FAQ
Can I use brown sugar instead of white sugar?
Yes! Brown sugar works great and gives a slightly deeper, caramel flavor.
Do I really need dark soy sauce?
Dark soy sauce enhances both color and flavor. You can skip it, but the dish will taste lighter and look paler.
What kind of noodles work best?
Traditional thin white wheat noodles are ideal, but soba, udon, linguine, or even instant ramen are delicious substitutes.
📖 Recipe Card
Scallion Oil Noodles (葱油拌面)
Serves 4 | Prep Time: 15 mins | Cook Time: 10 mins | Total: 25 mins
Ingredients
- 1 bunch green onions (about 2.5 oz)
- ½ cup neutral oil (avocado, peanut, or canola)
- 6 tbsp premium soy sauce
- 3 tbsp dark soy sauce
- 2 tbsp granulated sugar
- 1 lb thin wheat noodles
Instructions
- Prep scallions: Cut and dry the scallions thoroughly.
- Make the oil: Heat oil to 235°F, add scallions, and fry until golden. Remove and drain.
- Cook sauce: Add soy sauces and sugar to the hot oil, simmer 1–2 minutes.
- Cook noodles: Boil until al dente, then drain (no rinsing).
- Assemble: Top each bowl with sauce and fried scallions, mix, and serve hot!
🌟 Tips
- Don’t rinse noodles after cooking — the starch helps the sauce cling better.
- For a complete meal, serve with Shanghai-style wonton soup, smashed cucumber salad, or char siu.