Shanghai Scallion Oil Noodles Recipe (Cong You Ban Mian) – Simple and Flavorful
Some dishes prove that less is more. Shanghai scallion oil noodles, or Cong You Ban Mian, do it beautifully. They rely on simple ingredients, yet deliver deep flavor in every bite. At the same time, they feel comforting and satisfying.
First, cooks slowly heat oil with fresh scallions. As the scallions cook, they release a rich aroma and turn lightly crisp. Because of this, the oil becomes infused with a deep, savory flavor that defines the dish.
Next, they prepare the noodles. The noodles cook until soft but still slightly firm. Then they toss them with the scallion oil. As a result, each strand absorbs that rich, aromatic base.
Meanwhile, light and dark soy sauce add balance. The light soy brings saltiness, while the dark soy adds a hint of sweetness and color. In turn, the dish gains depth without becoming heavy.
This recipe works well for quick meals. It uses minimal ingredients but delivers strong flavor. In addition, it offers a great example of Shanghai cuisine, where simplicity meets precision.
Finally, serve it hot while the oil stays fragrant. The aroma and texture come together best right away.
Overall, Shanghai scallion oil noodles show how simple cooking can feel complete. It’s humble, aromatic, and deeply satisfying.
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.
Ingredients
If you loved this dish, there’s more waiting for you. Visit our
Chinese Stir-Fry Recipes guide
to discover more bold sauces, comforting noodle dishes, and quick Chinese favorites worth making again.
