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.
- 1/2 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
- 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.
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.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Noodles
- Method: Stovetop
- Cuisine: Chinese
Keywords: scallion oil noodles, shanghai scallion oil noodles, shanghai noodles, easy scallion oil noodles, how to make scallion oil noodles