What pan or vessel works best?

Use a wide heavy pan or the vessel implied by the method so heat stays even and Scallion Oil Noodles cooks predictably.

How do I know it is done?

Follow the time cues for Shanghai scallion oil noodles; look for set texture, opaque protein, or reduced sauce as described.

Scallion Oil Noodles

Name: Scallion Oil Noodles
Prep time: 10 min
Cuisine: Chinese
Ingredients: 100g dried noodles (1 serving); 3 scallions (whites and greens separated); 2 tbsp cooking oil; 1 tbsp light soy sauce; 1/2 tsp dark soy sauce (optional, for color); 1/2 tsp sugar; A pinch of salt

By Chef Cannon

Cuisine: Chinese

Scallion Oil Noodles is Shanghai scallion oil noodles: slowly fry scallion whites in oil until golden, pour over soy sugar salt and greens, then toss with just-drained noodles. Season to taste and serve while textures are at their best. Honest estimates below—adjust salt and heat for your kitchen.

At a glance

Time: about 25 min · servings vary · Difficulty: easy · ≈ 420 kcal

Difficulty

1 / 5

★☆☆☆☆

Beginner

Ingredients

100g dried noodles (1 serving)
3 scallions (whites and greens separated)
2 tbsp cooking oil
1 tbsp light soy sauce
1/2 tsp dark soy sauce (optional, for color)
1/2 tsp sugar
A pinch of salt

Steps

Cut scallion whites into segments and greens into fine slices.
Warm oil on low heat and fry the whites until golden, then turn off the heat.
In a bowl mix soy sauces, sugar, salt, and scallion greens; pour in the hot oil.
Boil noodles until just tender and drain.
Toss the hot noodles with the scallion oil.

Rate this recipe

Notes

Fry the oil slowly — burnt scallion tastes bitter. Add vinegar or chili oil if you like. Difficulty: ★

Time and temperature

Low heat fry whites golden · toss hot noodles

Nutrition

420 kcal · Protein 12 g · Fat 16 g · Carbs 58 g

1 bowl (estimate)

Substitutes

Dried noodles → fresh wheat noodles
Dark soy → skip for lighter color
Sugar → pinch honey
Oil → neutral high-smoke

Storage

Fridge covered 2–3 days unless noted. Reheat gently until steaming where applicable. Freeze only if the dish freezes well (stews, cooked grains).

FAQ

Why bitter oil?: Keep heat low—burnt scallion whites turn harsh.
Prep ahead?: Fry oil and mix sauce ahead; boil noodles at serving.
What pan or vessel works best?: Use a wide heavy pan or the vessel implied by the method so heat stays even and Scallion Oil Noodles cooks predictably.
How do I know it is done?: Follow the time cues for Shanghai scallion oil noodles; look for set texture, opaque protein, or reduced sauce as described.