Description
Scallion Oil Noodles is a quick and comforting Shanghainese dish featuring al dente wheat noodles tossed in a fragrant, glossy sauce made from green onions, soy sauce, and sugar fried in aromatic oil. Perfect as a simple main or paired with Shanghai-style wonton soup, this recipe is ready in under 30 minutes and highlights the delicious balance of savory and sweet flavors in a classic Chinese noodle dish.
Ingredients
Scallion Oil
- 1 bunch green onion (about 2.5 oz)
- ½ cup neutral oil (avocado oil recommended)
Sauce
- 6 tablespoons premium soy sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons granulated sugar
Noodles
- 1 pound thin wheat noodles (about 4 oz or 115g per serving)
Instructions
- Prepare the green onions: Cut the green parts of the green onions into 2-inch pieces. Split the white parts lengthwise and then slice into thin strips. Discard the roots. Ensure the green onions are thoroughly dried to prevent the hot oil from bubbling violently during frying.
- Make the sauce mixture: In a small bowl, combine the premium soy sauce, dark soy sauce, and granulated sugar. Stir until the sugar dissolves and set aside.
- Heat the oil: Pour the neutral oil into a saucepan and heat to around 235°F (113°C). You can test the temperature by dipping a wooden chopstick or spoon; a steady stream of small bubbles indicates the oil is ready.
- Fry the green onions: Reduce heat to medium-low. Add both the white and green parts of the green onions to the hot oil. Stir gently and fry slowly until the onions turn golden, about 5 minutes. Remove the green onions and drain on paper towels.
- Simmer the sauce: Add the prepared soy sauce and sugar mixture to the scallion-infused oil in the saucepan. Bring to a gentle simmer over medium-low heat and cook for 1 to 2 minutes to blend the flavors.
- Cook the noodles: Bring a pot of water to a boil. Cook the thin wheat noodles until al dente according to package instructions, usually around 3 to 5 minutes. Avoid rinsing the noodles to retain starch that makes the dish creamy and helps the sauce cling better.
- Assemble and serve: Divide the cooked noodles into four servings. Top each with 2 tablespoons of the scallion oil sauce, stirring the sauce before serving to mix the oil and soy sauce evenly. Toss to coat noodles thoroughly and enjoy immediately.
Notes
- Dry the green onions completely before frying to prevent dangerous splattering.
- The starch on unrinsed noodles improves sauce adherence and texture.
- You can substitute neutral oil with peanut or vegetable oil but avoid strong-flavored oils.
- Adjust sweetness and saltiness by varying the amount of sugar and soy sauce to taste.
- This recipe pairs beautifully with Shanghai style wonton soup for a classic meal.
