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Scallion Oil Noodles

A classic Shanghai-style noodle dish tossed in fragrant scallion-infused oil and soy sauce — simple, quick, and incredibly flavorful.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Lunch, Main Course
Cuisine: Asian, Chinese
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Scallion Oil
  • 1 cup neutral oil canola, peanut, or sunflower
  • 8-10 scallions cut into 2-inch pieces
Sauce
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce for color
  • 1 tbsp oyster sauce optional
  • 1 tsp sugar
Noodles
  • 10 oz fresh Chinese noodles or dried wheat noodles
  • 1 pinch salt for boiling water

Equipment

  • Saucepan
  • Mixing bowl
  • Slotted spoon
  • Pot for noodles

Method
 

  1. Prepare scallions by washing, drying, and cutting into 2-inch pieces.
  2. Heat oil in a small pot and fry scallions over low heat until golden brown.
  3. Remove fried scallions and reserve the aromatic oil.
  4. Add soy sauces, oyster sauce, and sugar to the warm oil; stir to combine.
  5. Boil noodles until tender; drain well.
  6. Toss noodles with scallion soy sauce mixture until evenly coated.
  7. Garnish with crispy scallions and serve immediately.

Notes

For extra flavor, drizzle with chili oil or add a fried egg on top.