🍜 Scallion oil noodles

Name: Scallion oil noodles
Total time: 25 min
Yield: 2
Cuisine: China · Shanghai
Ingredients: 200 g thin dried wheat noodles; 6 scallions, cut into 6 cm lengths; 4 tbsp vegetable oil; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 1½ tsp sugar

Origin: China · Shanghai

525kcal

per serving · 300 g

175kcal

per 100 g

15 gProtein5 g / 100 g

18 gFat6 g / 100 g

75 gCarbs25 g / 100 g

Scallion oil noodles are a Shanghai classic of thin wheat noodles tossed in oil that has been slowly infused with scallions until they turn dark and crisp. A sauce of light and dark soy sauce with a little sugar seasons the noodles, giving a glossy, savoury-sweet coating. The fried scallions go on top, and the dish is eaten as a quick breakfast or lunch.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: wheat noodles, soy sauce

Not keto25 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

wheat noodlesscallionsoy saucesugaroil

Recipe

2 servings25 min

Ingredients

200 g thin dried wheat noodles
6 scallions, cut into 6 cm lengths
4 tbsp vegetable oil
2 tbsp light soy sauce
1 tbsp dark soy sauce
1½ tsp sugar

Method

Heat the oil with the scallions over low heat and cook gently for 10–15 minutes until dark brown and crisp.
Remove the scallions, then stir the soy sauces and sugar into the hot oil and simmer for 1 minute.
Boil the noodles until just tender and drain well.
Toss the noodles with 2–3 tbsp of the scallion sauce and top with the fried scallions.

How to make it lighter

Use 1 tbsp of the scallion oil per bowl and keep the rest for another day — 1 tbsp oil ≈ 120 kcal.
Toss in blanched greens such as bok choy or spinach to make a bigger bowl.
Keep the noodle portion to about 100 g dry per person.

History

Scallion oil noodles (cong you ban mian) are strongly associated with Shanghai, where they are sold in small noodle shops as an everyday cheap meal. The dish is now cooked across China and in Chinese restaurants abroad.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →