Shanghai scallion oil noodles (葱油拌面) is a simple noodle dish that is easy to make homemade with just 6 ingredients in under 10 minutes. Boiled hand-pulled noodles are tossed in a flavourful oily sauce with fried scallions (or spring onions), making them completely vegan. These delicious authentic noodles taste so much better than restaurant takeout.
What are Shanghai Scallion Oil Noodles?
Similar to Shanghai fried noodles, these scallion oil noodles are another signature noodle dish in Shanghai, and is considered one of the most popular dishes in China. It is served in almost any restaurant you go to in Shanghai, and is typically enjoyed for breakfast or lunch. Danny grew up enjoying a bowl of these noodles alongside some steamed buns and wonton soup. It was also one of my favourite noodle dishes that I tried when I visited China a couple of years ago.
Ingredients
To make Shanghai scallion oil noodles, you will need just a few ingredients:
- hand-pulled thin noodles - we used homemade hand-pulled noodles, but you can also use store-bought noodles (use thin, dry wheat noodles also called "yangchun noodles").
- vegetable oil
- fresh scallions - also known as spring onions.
- soy sauce
- white pepper
- sugar
You will also need measuring spoons, medium cooking pot, spider strainer or colander, and a wok or shallow saucepan.
How to Make the Best Shanghai Scallion Oil Noodles
- Make the noodles. In a medium cooking pot, bring 4 cups of water to a boil over medium-high heat. Add hand-pulled noodles into the boiling water and cook for 2 minutes. Stir the noodle with chopsticks to prevent them from sticking together. If you use store-bought noodles, refer to the package for cooking instructions. Drain the noodles well with a spider strainer or colander and place it in a bowl. (You do not need to rinse the noodles under running water).
- Make the scallion oil sauce. Heat vegetable oil in a wok or shallow saucepan over medium heat for 2 minutes until the hot oil starts to sizzle and shimmer. Add in scallions (they should start sizzling immediately) and cook for 2 minutes until browned. Add in soy sauce, white pepper and sugar, and stir to cook for 1 minute until the sauce starts sizzling and bubbling.
- Assemble the noodles. Remove from heat and pour the sauce over the cooked noodles. Stir well with chopsticks to coat the noodles evenly and serve immediately.
Tips
- How to store: Scallion oil noodles are best served fresh. Once the noodles start going cold, they will stick together and get stiff. If you happen to have leftovers, you can store in an airtight container in the refrigerator for up to 3 days, but the noodles may clump together. To reheat, steam the noodles or heat in the microwave.
- How to serve: Serve with vegetarian steamed buns, Shanghai-style wonton soup, and/or a Chinese garlic cucumber salad.
More Noodle Recipes
- Shanghai Style Fried Noodles
- Spicy Dan Dan Noodles
- Chicken Pad Thai
- Spicy Cumin Lamb Noodles
- Thai Red Curry Noodle Soup
- Vegetarian Peanut Miso Ramen
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Recipe
Scallion Oil Noodles
- Total Time: 9 minutes
- Yield: 2-3 servings
- Diet: Vegan
Description
Shanghai scallion oil noodles (葱油拌面) is a flavourful, simple noodle dish that is easy to make homemade with 6 ingredients in under 10 minutes.
Ingredients
- ½ lb. dry hand-pulled thin noodles, homemade or store-bought
- 2 tablespoons vegetable oil
- 2 tablespoons fresh scallions (spring onions), finely chopped
- 2 tablespoons soy sauce
- 1 teaspoon white pepper
- 1 teaspoon granulated sugar
Instructions
- In a medium cooking pot, bring 4 cups of water to a boil over medium-high heat. Add hand-pulled noodles into the boiling water and cook for 2 minutes. Stir the noodles with chopsticks to prevent them from sticking together. If you use store-bought noodles, refer to the package for cooking instructions (may take longer to cook).
- Drain the noodles well with a spider strainer or colander and place it in a bowl. (You do not need to rinse the noodles under running water).
- Heat vegetable oil in a wok or shallow saucepan over medium heat for 2 minutes until the hot oil starts to sizzle and shimmer. Add in scallions (they should start sizzling immediately) and cook for 2 minutes until browned.
- Add in soy sauce, white pepper and sugar, and stir to cook for 1 minute until the sauce starts sizzling and bubbling.
- Remove from heat and pour the sauce over the cooked noodles. Stir well with chopsticks to coat the noodles evenly and serve immediately.
Notes
How to store: Scallion oil noodles are best served fresh. Once the noodles start going cold, they will stick together and get stiff. If you happen to have leftovers, you can store in an airtight container in the refrigerator for up to 3 days, but the noodles may clump together. To reheat, steam the noodles or heat in the microwave.
How to serve: Serve with vegetarian steamed buns, Shanghai-style wonton soup, and/or a Chinese garlic cucumber salad.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Noodles
- Method: Stovetop
- Cuisine: Chinese
Amelia Foo says
Tried this today! Yum! I am Chinese but am learning to cook Chinese food from you!
Sam Hu | Ahead of Thyme says
Heheh thank you so much Amelia! So glad you liked the recipe. =)
Nellie Tracy says
Such a great noodle recipe! Love using it as a side for so many of my favorite meals! Love it!
Sam Hu | Ahead of Thyme says
Thanks Nellie! That makes me so happy to hear!
Noelle Simpson says
YUMMM, this had such great flavors!! Whole family loved it, saving to make again soon.
Sam Hu | Ahead of Thyme says
Yay! So happy you liked the recipe!