Scallion Oil Noodles (葱油拌面): The Simplest, Tastiest Chinese Noodle Dish Ever
If there’s one dish that perfectly captures the magic of Chinese home cooking, it’s Scallion Oil Noodles. This dish — known in Mandarin as Cong You Ban Mian — is the epitome of simplicity: fragrant scallion-infused oil, chewy noodles, and a soy-based sauce that’s salty, sweet, and deeply savory. With just a handful of ingredients, you can create something that tastes like it came straight from a Shanghai street stall.
In just 20 minutes, you’ll have a steaming bowl of noodles that’s comforting, aromatic, and absolutely irresistible.
What Are Scallion Oil Noodles?
Scallion Oil Noodles are a traditional Shanghai-style dish that transforms humble pantry ingredients into something spectacular. The heart of the dish is scallion-infused oil, created by slowly frying scallions until they turn golden brown and crispy. The oil absorbs their aroma, becoming rich and deeply flavorful.
That oil is then mixed with soy sauce, a touch of sugar, and sometimes oyster sauce for a glossy, umami-packed coating that clings perfectly to springy noodles.
What’s incredible about this dish is how versatile it is. You can serve it as a main meal, a side dish, or a base for toppings like poached eggs, shredded chicken, or sautéed mushrooms.
Ingredients
For the Scallion Oil:
- 1 cup neutral oil (such as canola, peanut, or sunflower oil)
- 8–10 scallions (green onions), cut into 2-inch pieces
For the Sauce:
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce (for color and depth)
- 1 tablespoon oyster sauce (optional but adds richness)
- 1 teaspoon sugar
For the Noodles:
- 10 ounces fresh Chinese noodles (or dried wheat noodles)
- A pinch of salt (for boiling water)
Optional Toppings:
- Crispy scallions from the oil
- Toasted sesame seeds
- Chili oil drizzle
- Fried or poached egg
Instructions
- Prepare the Scallions:
Wash and pat dry the scallions thoroughly. Cut into 2-inch lengths — both white and green parts. - Heat the Oil:
In a small pot or deep skillet, heat the oil over medium heat. To test if it’s ready, dip a scallion piece in; it should sizzle lightly, not burn immediately. - Fry the Scallions:
Add the scallions carefully. Reduce the heat to low and fry gently for about 10–15 minutes, stirring occasionally, until the scallions turn golden brown and crispy. Watch closely to prevent burning — you want deep caramelization, not char. - Remove and Cool:
Use a slotted spoon to transfer the fried scallions to a paper towel-lined plate. Reserve the fragrant scallion oil in the pan. - Make the Sauce:
Add light soy sauce, dark soy sauce, oyster sauce (if using), and sugar directly into the warm scallion oil. Stir until sugar dissolves. Turn off the heat — your sauce is ready. - Cook the Noodles:
Bring a pot of salted water to a boil. Add noodles and cook according to package instructions — usually 2–4 minutes for fresh noodles. Drain well but don’t rinse. - Combine:
Pour the scallion soy sauce mixture over the hot noodles. Toss thoroughly to coat every strand in the glossy, savory sauce. - Serve and Garnish:
Top with the crispy fried scallions, a sprinkle of sesame seeds, and a drizzle of chili oil (if you like a little heat). Serve immediately.
Scallion Oil Noodles
Ingredients
Equipment
Method
- Prepare scallions by washing, drying, and cutting into 2-inch pieces.
- Heat oil in a small pot and fry scallions over low heat until golden brown.
- Remove fried scallions and reserve the aromatic oil.
- Add soy sauces, oyster sauce, and sugar to the warm oil; stir to combine.
- Boil noodles until tender; drain well.
- Toss noodles with scallion soy sauce mixture until evenly coated.
- Garnish with crispy scallions and serve immediately.
Notes
The Secret to Perfect Scallion Oil Noodles
The magic lies in patience.
Frying scallions slowly brings out their sweetness and infuses the oil with a toasty, nutty aroma that’s both comforting and addictive. Rushing this process can result in burnt, bitter scallions — so keep your heat low and take your time.
Also, noodles matter. Choose fresh wheat noodles if possible — they have a springy texture that pairs perfectly with the oil. If using dried noodles, slightly undercook them to retain a pleasant chew.
Flavor Tips & Variations
1. Spicy Kick:
Add a spoonful of chili oil or Sichuan peppercorn oil for a fiery, aromatic twist.
2. Protein Boost:
Top with a fried egg, shredded chicken, or sautéed shrimp for a heartier meal.
3. Vegetarian Version:
Use vegetarian oyster sauce or omit it completely — the flavor will still shine through thanks to the scallion oil.
4. Add Texture:
Sprinkle with roasted peanuts, sesame seeds, or crispy shallots for extra crunch.
5. Make It Meal-Prep Friendly:
The scallion oil keeps beautifully in a jar for up to two weeks. Store it at room temperature and reheat gently before using.
Serving Suggestions
Scallion Oil Noodles are traditionally enjoyed on their own, but they also pair wonderfully with:
- Steamed dumplings or pan-fried potstickers
- Stir-fried greens like bok choy or Chinese broccoli
- Soup on the side (like wonton or miso soup)
You can even serve them chilled — they make a fantastic cold noodle lunch for warm days.
Why You’ll Love This Recipe
- Ready in 20 minutes
- Uses simple pantry ingredients
- Customizable — add any toppings you love
- Authentic flavor that rivals restaurant versions
- Vegan-friendly option (omit oyster sauce)
This dish is a celebration of simplicity — proof that you don’t need dozens of ingredients to make something deeply satisfying. Every slurp is infused with umami, a gentle sweetness, and that unmistakable scallion aroma that defines Chinese comfort food.
Fun Fact: The Shanghai Connection
Scallion Oil Noodles have deep roots in Shanghai cuisine, where home cooks have long relied on clever, minimal-ingredient dishes to create comfort on a budget. In fact, many older Shanghai locals recall this as their go-to “lazy day” meal — something whipped up in minutes when the family wanted something tasty without turning on the wok.
Today, it’s just as beloved — whether in a high-end restaurant or a tiny street-side eatery. It’s the kind of food that bridges generations and connects people through pure, nostalgic flavor.
Storage Tips
- Refrigerate: Store leftover noodles in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat with a splash of water or oil.
- Freeze: You can freeze the scallion oil separately for up to 1 month.
Quick Recap
- Total time: 20 minutes
- Difficulty: Easy
- Flavor: Savory, aromatic, umami-rich
- Best for: Lunch, dinner, meal prep
These Scallion Oil Noodles are your next go-to comfort food. They’re fast, flexible, and full of authentic Chinese flavor — a true testament to how beautiful simplicity can be.
