These Shanghai Scallion Oil Noodles are a simple, flavour-packed Chinese noodle dish made with chewy noodles tossed in fragrant homemade scallion oil, light and dark soy sauce, and a touch of sugar. Originating from Shanghai, Cong You Mian (葱油拌面) is known for its deliciously savoury, slightly sweet flavour and crispy fried scallions.
1 servings
Some secret knowledge
Store leftover scallion oil in an airtight container in the fridge and use within 3–4 days.
Cooked noodles are best eaten fresh, but leftovers can be refrigerated for up to 2 days and reheated in a pan with a splash of water or in the microwave.
Store leftover scallion oil in an airtight container in the fridge and use within 3–4 days.
Cooked noodles are best eaten fresh, but leftovers can be refrigerated for up to 2 days and reheated in a pan with a splash of water or in the microwave.
Heat the neutral oil in a pan over medium heat.
Add the spring onion whites and fry until they start to soften.
Add the green parts and continue frying until the scallions become deeply golden brown and crispy. This will take a little while, so don't be tempted to crank up the heat or they'll burn before they crisp up.
Remove the crispy scallions from the oil and place them on a paper towel to drain.
Cook your noodles according to the packet instructions.
Drain well and set aside.
In the same pan, add 3 tbsp of the scallion oil.
Add the minced garlic and fry until fragrant.
Add the light soy sauce, dark soy sauce and sugar.
Stir and cook until the mixture starts to bubble.
Add the cooked noodles directly to the pan.
Toss everything together until the noodles are completely coated in the glossy scallion oil sauce.
Transfer the noodles to a bowl and top with the crispy fried scallions.
Add a runny fried egg if you're feeling extra, I highly recommend.
You can also add your choice of protein or vegetables and dig in!
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