Scallion oil noodles
Scallion oil noodles, from above
Non vegShanghai

Scallion oil noodles

Spring onions fried slowly until they turn to crisp gold, then tossed with soy and noodles. Pure magic.

25 minTime
18 gProtein each
mildSpice
Shanghai's simplest noodle2 chapters · 1 min read

Make it your way

Grandma's wayThin noodles with fried scallion oil and soy.
The original
655kcalsame
18 gproteinsame
5 gfibresame
25minutessame

Cong you ban mian, a Shanghai classic.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Spring onion (green onion, scallion)a big bunch, in 5 cm pieces
Cooking oil (vegetable oil)¼ cup
Soy sauce2 tbsp
Dark soy sauce1 tbsp
Sugar1½ tbsp
Wheat noodles200 g thin noodles
Dried shrimp1 tbsp, soaked, optional

Method

4 steps
  1. 1Fry the spring onion in the oil on low heat, stirring now and then, for 10 to 15 minutes.
  2. 2Lift out half the crisp onions. Add the soaked shrimp, soy sauces and sugar and bubble 1 minute.
  3. 3Boil the noodles until just tender and drain.
  4. 4Toss the noodles with the scallion oil sauce and top with the crispy onions.
Serve it like this

Twirl the noodles into a bowl and pile the crisp onions on top. Serve hot with a fried egg or a small bowl of soup.

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Make it a meal

What goes with Scallion oil noodles: a bread or rice, a side, something to drink and something sweet.

Bread or rice Scallion pancakes50 min
Bread or rice Jeera rice30 min
On the side Egg drop soup15 min
On the side Smashed cucumber salad15 min
A little snack Chinese tea eggs60 min
To drink Doujiang40 min
Something sweet Eight treasure rice90 min
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