🇨🇳 China · Food
Scallion Oil Noodles
By eatmundo · July 12, 2026
🇨🇳 CNA quintessential Shanghainese comfort dish. The simplicity of crispy fried scallions infused into oil creates a fragrant, savory experience.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely chop 50g of scallions, separating the white and green parts.
- 2
In a wok over low heat, add 60ml vegetable oil and the white scallion parts.
- 3
Fry slowly for 5 minutes until the scallions are golden brown but not burnt.
- 4
Add the green scallion parts and fry for another 2 minutes until crispy.
- 5
Stir in 45ml of soy sauce into the oil and remove from heat immediately.
- 6
Boil 200g of wheat noodles in a separate pot of water according to package instructions.
- 7
Drain the noodles well and place them in a large serving bowl.
- 8
Pour the hot scallion-infused oil over the noodles and toss thoroughly to coat every strand.
Frequently Asked Questions
Which type of noodle is best for authentic scallion oil noodles?+
Fresh or dried thin wheat flour noodles are best because they have the right texture to absorb the flavorful oil sauce.
How do I know when the scallions are fried enough?+
Fry the scallions over low heat until they are deeply golden brown and crispy, but remove them from the heat before they turn black and bitter.
Should I use the whole scallion or just the green parts?+
Use both parts for depth of flavor; the white parts provide a pungent base for the oil, while the green parts provide the classic color and charred aroma.
What is the secret to getting the sauce to coat the noodles evenly?+
Add a splash of the noodle cooking water to the scallion oil and soy sauce mixture to create an emulsion that clings perfectly to the noodles.
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