{"id":12576,"date":"2024-04-17T11:00:00","date_gmt":"2024-04-17T15:00:00","guid":{"rendered":"http:\/\/omnivorescookbook.com\/?p=12576"},"modified":"2025-04-11T15:11:23","modified_gmt":"2025-04-11T19:11:23","slug":"scallion-oil-noodle","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/scallion-oil-noodle\/","title":{"rendered":"Scallion Oil Noodle (\u8471\u6cb9\u62cc\u9762)"},"content":{"rendered":"\n

Scallion oil noodles is a simple and hearty dish with tender noodles mixed with super fragrant scallion oil, soy sauce and fried crispy green onions. It is a wonderful side dish that uses only 6 ingredients, and it\u2019s satisfying enough to serve as a light meal by itself. {Vegan}<\/p>\n\n\n\n

\"Scallion<\/figure>\n\n\n\n

In China, noodle dishes<\/a> come in all kinds of forms and flavors depending on the region. In Beijing, I grew up eating Fried Sauce Noodles (Zha Jiang Mian)<\/a> and Pork Gravy Noodles (Da Lu Mian)<\/a>. In Southern China, fried noodles such as Chow Mein<\/a>, Lo Mein<\/a>, and Mei Fen<\/a> are everyday staples. If you like spicy food, try spicy cold Dan Dan Noodle<\/a> from Sichuan and mung bean noodles in hot and sour soup (Suan La Fen<\/a>) from Chongqing. You can find fat noodles with chili oil (Biang Biang Mian<\/a>), hearty beef noodle soup (Lan Zhou La Mian)<\/a> and spicy tingling Cumin Lamb Noodles <\/a>in central China. <\/p>\n\n\n\n

Today, I want to share one of my favorite noodle dishes from Shanghai cuisine<\/a> – scallion oil noodles.  <\/p>\n\n\n\n

What is scallion oil noodles<\/h2>\n\n\n\n

Scallion oil noodle, or \u8471\u6cb9\u62cc\u9762 (cong you ban mian), is a famous Shanghai dish. It is a super simple and flavorful dish you can get from street vendors or hole-in-the-wall restaurants. To make the sauce, you use a bunch of green onions to make a fragrant scallion oil while producing crispy caramelized scallions that are mildly sweet. The oil is then quickly cooked with soy sauce and a touch of sugar, to create a savory noodle sauce that is simple yet big in flavor. Just mix the sauce and crispy scallions with thin wheat noodles, and you will get a rich and fragrant noodle dish that is so satisfying to eat. <\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

A slightly improved recipe<\/h2>\n\n\n\n

The key to making great scallion oil noodles is to nail the scallion oil, and to use a good sauce-to-noodle ratio. I shared this recipe a while ago using the traditional approach, but I updated it slightly for an even better result based on my experience over the years.<\/p>\n\n\n\n

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  1. Use less oil <\/li>\n<\/ol>\n\n\n\n

    Traditional scallion oil noodles use quite a bit of oil. You will need to slow cook the scallion for a long time to infuse the oil. In this recipe, I reduced the amount of oil so it\u2019s just enough to make a batch of the sauce. By reducing the oil, the scallions will char quickly so you can reduce the cooking time. You will also get a very fragrant sauce since the scallion-to-oil ratio will have increased.<\/p>\n\n\n\n

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    1. Use some garlic to add even more flavor<\/li>\n<\/ol>\n\n\n\n

      Most of the traditional scallion oil noodles recipes do not contain garlic, but I found that a small amount goes a long way. It makes this simple sauce even richer with a very complex and balanced flavor.<\/p>\n\n\n\n

      Scallion oil noodle ingredients<\/h2>\n\n\n\n

      What type of noodle to use<\/h3>\n\n\n\n

      Thin wheat noodles work best for scallion oil noodles. I used Wife\u2019s Noodles from Havista. It is a type of semi-fresh noodles that have a really good texture and taste very similar to fresh noodles. If you don\u2019t have access to them, dried thin wheat noodles such as udon noodles will work great. The main ingredients should be wheat and water. <\/p>\n\n\n\n

      \"Packaged<\/figure>\n\n\n\n

      How to cut the scallion<\/h3>\n\n\n\n