Scallion Oil Noodles (Shanghai Spring Onion Noodles)
Why this recipe works
- Slow-fried scallion oil: Gently cooking the spring onions extracts their sweetness and fragrance without turning the oil bitter.
- Simple, layered seasoning: Light soy sauce brings saltiness, dark soy sauce adds depth and colour, and a little sugar rounds out the savoury sauce.
- Fast weeknight method: The noodles cook while the scallion oil develops, keeping the whole dish efficient without sacrificing flavour.
Get the most out of this recipe
Authenticity notes
- Shanghai style: Cong you mian is closely associated with Shanghai cooking, where a small number of ingredients are used to create a glossy, deeply aromatic noodle dish.
- Low, slow scallion oil: The flavour depends on frying the spring onions gently until golden rather than cooking them quickly over high heat.
- Simple serving: It is usually served without heavy toppings, letting the scallion oil, soy sauce and springy noodles carry the dish.
Ingredient notes
- Spring onions: Use fresh, firm spring onions with bright green tops; the pale sections flavour the oil, while the darker tops work best as a fresh garnish.
- Soy sauce balance: Light soy sauce provides most of the seasoning, while dark soy sauce is mainly for colour and deeper savouriness.
- Oil choice: Peanut oil suits the nutty, savoury profile, but a milder oil will make the scallion flavour cleaner and less rounded.
Common mistakes
- Scorching the scallions: If the spring onions darken too quickly, lower the heat; burnt scallions can make the oil taste harsh.
- Overcooking the noodles: Cook the noodles only until just tender so they stay springy after being tossed with the hot sauce.
- Letting the noodles sit: Toss and serve promptly, as the noodles absorb the sauce quickly and lose their glossy finish as they stand.
Make-ahead tips
- Make the oil ahead: The scallion oil and sauce can be prepared in advance, then reheated gently before tossing with freshly cooked noodles.
- Best freshly tossed: For the best texture, cook the noodles close to serving rather than storing the fully mixed dish for later.
- Reheating leftovers: Warm leftovers in a frying pan with a small splash of water, tossing until piping hot, then refresh with a little toasted sesame oil.
Equipment you'll need
Ingredients
Instructions
- Trim the spring onions, then slice the whites and pale greens into 5 cm lengths and finely slice the dark green tops. Keep the dark green tops separate for garnish.
- Put the peanut oil in a frying pan over low heat and add the spring onion whites and pale greens. Cook gently for 12 to 15 minutes, stirring often, until deep golden and fragrant; if they start to brown too quickly, lower the heat.
- Meanwhile, bring a saucepan of water to the boil and cook the noodles according to the packet until just tender. Drain well in a colander.
- Turn off the heat under the spring onion oil and stir in the light soy sauce, dark soy sauce and caster sugar until the sugar dissolves. Add the toasted sesame oil.
- Tip the drained noodles into a mixing bowl and pour over the hot scallion oil and sauce, including the fried spring onions. Toss thoroughly with tongs until glossy and evenly coated, then divide between bowls and top with the reserved dark green spring onion.
Recipe notes
Tips
- Keep the heat low when frying the spring onions; slow cooking gives a sweeter, more aromatic oil and prevents bitterness from scorching.
- Serve straight away, as the noodles absorb the sauce quickly and are best while still springy.
- If serving to anyone vulnerable to foodborne illness, make sure the noodles are cooked piping hot and the spring onion oil is properly heated through before tossing.
Substitutions
- Replace peanut oil with olive oil for a milder, less nutty scallion oil.
- Replace caster sugar with honey for a rounder sweetness (note this makes the dish non-vegan).
- Replace toasted sesame oil with peanut oil if you prefer a cleaner scallion flavour.
Storage
- Refrigerate up to 2 days
- Cool quickly, cover and refrigerate. Reheat in a frying pan over medium heat with a small splash of water, tossing until piping hot; add a few drops of toasted sesame oil at the end to refresh the aroma.
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Recipe overview
- Servings: 2 bowls
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Gluten Peanuts Sesame Soybeans Wheat
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