Discover the simplicity and depth of Shanghai‘s culinary art with our Shanghai Scallion Oil Noodles (Cong You Ban Mian) recipe. These classic noodles are a testament to the rich flavors achievable with minimal ingredients, featuring a luscious scallion-infused oil that’s both aromatic and deeply satisfying. Seasoned with light and dark soy sauce for a perfect balance of umami and sweetness, this dish embodies the essence of traditional Shanghai cuisine in every bite. Perfect for those who appreciate a meal that’s straightforward yet layered with taste, Shanghai Scallion Oil Noodles deliver an experience that’s both humbly authentic and delightfully complex.
AuthorSusan LeeCategoryChinese, Pasta & Noodles, Stir-FriesDifficultyIntermediateCook the Noodles:
Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions until al dente. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
Prepare the Scallion Oil:
In a skillet or saucepan, heat the vegetable oil over medium-low heat. Add the scallions and slowly cook until they are lightly browned and crispy. Be careful not to burn them. This process should take about 10-15 minutes, as slow cooking will release the flavors into the oil.
Season the Oil:
Remove the pan from the heat. Stir in the light and dark soy sauces, sugar, and a pinch of salt (and white pepper if using) into the scallion oil. Mix well to combine.
Season the Oil:
Remove the pan from the heat. Stir in the light and dark soy sauces, sugar, and a pinch of salt (and white pepper if using) into the scallion oil. Mix well to combine.
Season the Oil:
Remove the pan from the heat. Stir in the light and dark soy sauces, sugar, and a pinch of salt (and white pepper if using) into the scallion oil. Mix well to combine.
Ingredients
Directions
Cook the Noodles:
Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions until al dente. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
Prepare the Scallion Oil:
In a skillet or saucepan, heat the vegetable oil over medium-low heat. Add the scallions and slowly cook until they are lightly browned and crispy. Be careful not to burn them. This process should take about 10-15 minutes, as slow cooking will release the flavors into the oil.
Season the Oil:
Remove the pan from the heat. Stir in the light and dark soy sauces, sugar, and a pinch of salt (and white pepper if using) into the scallion oil. Mix well to combine.
Season the Oil:
Remove the pan from the heat. Stir in the light and dark soy sauces, sugar, and a pinch of salt (and white pepper if using) into the scallion oil. Mix well to combine.
Season the Oil:
Remove the pan from the heat. Stir in the light and dark soy sauces, sugar, and a pinch of salt (and white pepper if using) into the scallion oil. Mix well to combine.
