Jiangnan Recipe

Scallion Oil Noodles

Shanghainese/Jiangnan · Serves 2 · 25 minutes

Scallion oil noodles are a Jiangnan-style lesson in simplicity: noodles, scallions, oil, soy sauce, and timing.

Why this dish works

The dish is not impressive because it has many ingredients. It is impressive when the scallions are slowly cooked until fragrant and the noodles are properly coated.

Recipe at a glance

Item Detail
Serves 2
Time 25 minutes
Core technique Infused oil and noodle tossing
Heat level Mild
Best with Cold appetizer or vegetable

Ingredients

  • 8 oz wheat noodles
  • 6 scallions, cut into 2-inch lengths and dried well
  • 1/4 cup neutral oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sugar
  • Optional: 1 teaspoon black vinegar
  • Optional: sesame seeds

Method

  1. Cook noodles until just done. Drain and reserve a small amount of noodle water.
  2. Heat oil over medium-low heat. Add scallions and cook slowly until browned and fragrant, not burned.
  3. Remove some crisped scallions for garnish if desired.
  4. Add light soy sauce, dark soy sauce, and sugar to the oil off heat or over very low heat.
  5. Toss noodles with the scallion oil sauce. Add a splash of noodle water if needed.
  6. Top with crisped scallions and serve immediately.

Menu-literacy notes

  • 葱油 / scallion oil: the flavor comes from infused oil, not raw scallion garnish.
  • 拌面 / mixed noodles: the noodles are tossed, not served in soup.
  • Simple does not mean careless: burnt scallions make the dish harsh.
  • Jiangnan clue: mild sweetness and soy fragrance are common.

Variations and substitutions

  • Add a fried egg for a quick meal.
  • Use thin wheat noodles, fresh noodles, or dried noodles.
  • Add a little black vinegar for sharper balance.
  • Serve with cucumber or greens to add contrast.

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