Scallion Oil Noodles (葱油拌面)
Scallion Oil Noodles (葱油拌面) are a classic Shanghai noodle dish made with fresh scallions, soy sauce, and sizzling hot oil. This quick 15-minute recipe transforms simple ingredients into a deeply aromatic, savory, and comforting meal. Perfect for weeknights or lazy dinners, these Chinese scallion noodles are budget-friendly, vegan-friendly, and packed with flavor.
Ingredients
- 2bundles fresh wheat noodles (or 6–7 oz dried thin noodles)
- 5scallions (finely chopped)
- 4 tbspneutral oil (peanut, canola, or grapeseed)
- 1 ½ tbsplight soy sauce
- 1 tbspdark soy sauce
- 1 tspsugar
- ½ tspsalt (adjust to taste)
- optional ½ tsp oyster sauce
- optional garnish chili crisp or sesame seeds
Directions
- 1
Bring a large pot of water to a boil and cook noodles until al dente. Drain and set aside with a drizzle of oil.
- 2
Place finely chopped scallions in a large heatproof bowl.
- 3
Heat 4 tbsp neutral oil in a small saucepan over medium-high heat until shimmering.
- 4
Pour hot oil carefully over the scallions — you should hear a sizzle.
- 5
Add light soy sauce, dark soy sauce, sugar, salt, and optional oyster sauce. Stir to combine.
- 6
Add cooked noodles to the scallion oil and toss evenly.
- 7
Garnish with chili crisp or sesame seeds and serve immediately.