Scallion Oil Noodles
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Scallion oil noodles (葱油拌面, cōng yóu bàn miàn) are a beloved Shanghai noodle dish that turns four humble ingredients — scallions, oil, soy sauce, and noodles — into something deeply savory and fragrant. The magic is the scallion oil: you slowly fry a big pile of scallions in oil over low heat until they shrink, turn deep golden, and crisp, perfuming the oil. That oil, plus a quick sweet-savory sauce of light and dark soy sauce and a little sugar, gets tossed with hot noodles and topped with the crispy fried scallions. It's simple, intensely aromatic, and secretly vegan. The keys are frying the scallions low and slow so they caramelize without burning (burnt scallions turn bitter), balancing the salty soy with a touch of sugar, and tossing everything while the noodles are hot so they drink up the oil and sauce. It comes together in about 20 minutes and is as satisfying as any elaborate noodle bowl.
Why you'll love this scallion oil noodles
- Four humble ingredients turn into an intensely savory, fragrant bowl of noodles.
- The crispy scallion oil is pure magic — and it keeps in the fridge for more meals.
- Simple, fast, and secretly vegan comfort food.
- A cult-favorite Shanghai classic you can make with pantry staples.
Ingredients
Scallion oil
Sauce & noodles
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Equipment
- Small saucepan or wok — For slowly frying the scallions into oil.(shop →)
Instructions
Make the crispy scallion oil
Heat the oil in a small pan over low heat. Add the scallion whites first, then the greens, and fry slowly, stirring occasionally, until the scallions shrink and turn deep golden-brown and crisp, 8–10 minutes. Watch closely near the end so they don't burn.
💡 Low and slow is the whole game — caramelized scallions perfume the oil, but burnt ones turn bitter. Pull them at deep golden, not dark brown.
Make the sauce in the oil
Scoop out the crispy scallions and set aside. Stir the light soy, dark soy, and sugar right into the warm scallion oil until the sugar dissolves — this is your sauce.
Cook the noodles
Meanwhile, cook the noodles in boiling water until just tender, then drain well (don't rinse).
Toss the noodles
Add the hot drained noodles to the pan (or a bowl) with the scallion-oil sauce and the optional sesame oil. Toss thoroughly until every strand is glossy and coated.
💡 Toss while the noodles are piping hot so they soak up the fragrant oil and sauce evenly.
Top & serve
Pile the crispy fried scallions back on top and serve immediately.
Tips & notes
- Fry the scallions over low heat and stop at deep golden — burnt scallions make the oil bitter and ruin the dish.
- Make a double batch of scallion oil and keep it in a jar in the fridge; it's incredible on rice, dumplings, and vegetables.
- Balance is key: the sugar rounds out the salty soy, so don't skip it. Taste and adjust.
- Use fresh wheat noodles if you can find them; thin dried wheat noodles or lo mein noodles also work well.
- Add a fried egg or blanched greens on top to make it more of a meal (skip the egg to keep it vegan).
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Scallion Oil Noodles
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 2
- Level
- Beginner
Ingredients
- 8 scallions, cut into 2-inch lengths, whites and greens separated
- ⅓ cup neutral oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce, for color
- 1 tbsp sugar
- 2 tsp toasted sesame oil, optional
- 8 oz wheat noodles, fresh or dried (lo mein or thin wheat noodles)
Instructions
- Heat the oil in a small pan over low heat. Add the scallion whites first, then the greens, and fry slowly, stirring occasionally, until the scallions shrink and turn deep golden-brown and crisp, 8–10 minutes. Watch closely near the end so they don't burn.
- Scoop out the crispy scallions and set aside. Stir the light soy, dark soy, and sugar right into the warm scallion oil until the sugar dissolves — this is your sauce.
- Meanwhile, cook the noodles in boiling water until just tender, then drain well (don't rinse).
- Add the hot drained noodles to the pan (or a bowl) with the scallion-oil sauce and the optional sesame oil. Toss thoroughly until every strand is glossy and coated.
- Pile the crispy fried scallions back on top and serve immediately.
Nutrition (est., per serving): 420 cal · 10 g protein · 58 g carbs · 17 g fat
Scallion Oil Noodles FAQ
What are scallion oil noodles?
Scallion oil noodles (葱油拌面, cong you ban mian) are a Shanghai noodle dish made by slowly frying scallions in oil until crispy and fragrant, then tossing noodles in that scallion oil with a sweet-savory soy sauce and topping with the crispy scallions. With just four core ingredients, they're simple, intensely aromatic, and naturally vegan.
How do you make scallion oil?
Slowly fry cut scallions in neutral oil over low heat, stirring, for 8–10 minutes until they shrink and turn deep golden and crisp, then strain them out. The low, slow cooking caramelizes the scallions and infuses the oil with deep flavor without burning. Keep the fragrant oil (and the crispy scallions) — both are used in the dish and store well.
Are scallion oil noodles vegan?
Yes — scallions, oil, soy sauce, sugar, and wheat noodles are all plant-based, so classic scallion oil noodles are naturally vegan. Some versions add dried shrimp for extra umami; just leave it out to keep the dish vegan. It's one of the easiest vegan Chinese comfort foods you can make.
What noodles are best for scallion oil noodles?
Thin, springy wheat noodles are traditional — fresh Shanghai-style noodles or lo mein noodles are ideal, and thin dried wheat noodles work well too. Cook them just to tender, drain well without rinsing, and toss them hot so they absorb the scallion oil. Avoid very thick or gummy noodles, which don't coat as nicely.
Can I make scallion oil ahead?
Absolutely — it's worth making extra. Fried scallion oil keeps in a sealed jar in the fridge for a couple of weeks, and the crispy scallions store well too. With a jar on hand, a bowl of scallion oil noodles takes just the time to boil the noodles. The oil is also delicious drizzled over rice, tofu, dumplings, or steamed vegetables.
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