Shanghai-style scallion oil noodles are the epitome of finding flavor in simplicity. Frying scallions infuses their fragrance into the oil. Finally, adding light and dark soy sauce with a pinch of sugar creates a delicious caramel-colored umami mixture that is perfect over plain wheat noodles.
This dish takes, at most, 15 minutes to make and is so addictive you'll definitely go back for a second serving.
What is scallion oil?
Scallion oil is developed through frying chopped scallions and infusing its peppery sweetness into a neutral oil. Raw scallions are particularly sharp, but fragrant with a peppery kick. They are typically best and most commonly served as the last fragrant topping for many Asian dishes. You'll enjoy a delicious handful of scallions sprinkled on top of this 10-minute shrimp and egg stir-fry, incorporated into the filling in my Chinese shrimp and pork dumplings, or as a tasty addition to my homemade quick and easy kimchi recipe.
While this particular recipe portions out just enough for the noodles, some enjoy scallion oil so much they will typically infuse a cup of oil with scallions on low simmer and preserve the deliciousness in a mason jar. The oil can be used to stir-fry noodles, rice, or as part of a dipping sauce. You can even use the scallion oil as a spread with this sourdough Chinese scallion pancake recipe.
- Thin noodles: You'll find a variety of noodles at any Asian grocery store, but look for the thin round ones for this dish.
- Scallions: These are long green stalks with white bulb roots, you cannot sub with other allium vegetable
- Canola oil: Any neutral oil will do, but canola oil is typically the most common. Don't use olive oil as the flavor can quickly overpower the scallions (which are the best part!)
- Soy sauces: Use both light and dark soy sauce. Light soy sauce helps to add salt. Dark soy sauce will give great color, and provide a savory kick. If you don't have dark soy sauce, you can also sub with oyster sauce.
How to make Shanghai-style scallion oil noodles
- Prep your scallions by cutting off the roots, and then the stalks into thirds. The sliced parts should be around 2.5-3 inches long. Julienne by splitting the pieces length-wise. Make sure to dry your scallions as any water will react with the oil.
- Heat up any neutral oil in a pan and fry the scallions on low-medium heat. Fry until golden brown and somewhat crispy, which can take around 15 minutes. Use a pair of chopsticks to give them a stir every couple of minutes and keep close watch!
- While the scallions are cooking, boil a pot of water and cook the thin noodles, about 3 minutes. You'll want them al dente. Drain, rinse under cold water, and set aside.
- When the scallions are done, remove from pan but leave the oil in. Add in both light and dark soy sauces and sugar until the mixture bubbles, this will only take a couple second.
- Place noodles in a bowl, pour over the oil-soy sauce mixture and top with fried scallions. Mix well and enjoy!
Scallion Oil Noodles
- 225 g thin noodles
- 5 stalks scallion (julienned)
- 3 tablespoon canola oil
- 1 tablespoon light soy sauce
- 2 tablespoon dark soy sauce
- 1 teaspoon sugar
- Chop scallion into thirds and julienne
- Heat up oil in a pan and fry scallions on low-medium heat until golden brown. This will take around 15 minutes.
- While waiting for scallions, boil pot of water and boil noodles based on package instructions, around 3-4 minutes. Drain, rinse with cold water, and set aside.
- Remove scallions from pan and set aside. Add both soy sauces and sugar into pan until mixture bubbles.
- Place noodles in a bowl, pour over oil-sauce mixture and top with scallions. Mix and enjoy!
I like trying savory noodles!
Perfect, simple noodle recipe, I always overthink noodles, this is so quick, easy but most importantly TASTY!
The Sudden Cook says
Love love love noodles! We are blessed with wonderful cuisine here in Malaysia and noodles are on top of my list! Thanks for sharing this!
These were so simple and so delicious! The perfect recipe!
This is such a tasty noodle dish!
Kayla DiMaggio says
Loved these noodles! Made for a quick delicious dinner!
Amanda Dixon says
These noodles were delicious! Frying the scallions really made a wonderful difference and added to the flavor.
Such a simple and tasty dish!
This was super delicious! I made it with GF noodles and the family loved it!
Pretty good recipe. I did expect a stronger green onion flavor but maybe because I eat so much raw green onions. I did add some ground white pepper and toasted sesame on top which helped.
Michael DiMaggio says
These scallion oil noodles were absolutely amazing! The perfect easy recipe!
This is my go-to meal when I run out of time. Plus, who can say no to noodles!
These noodles look perfect!! Can you believe that I have never cooked with noodles before?? This needs to change! Bookmarked to make this weekend 🙂
I love the simplicity of these scallion noodles. They're so flavorful and delicious!
My family loved this! I can never find light soy sauce, so I used all dark soy sauce instead. It came out fantastic even with this change.
These scallion noodles are the perfect quick and easy yet delicious meal!
Elle @ Spice and Life says
This looks so rich and tasty, yet it requires very few ingredients! I'll definitely be preparing these very soon!
Amazing idea for noodles! This tastes and looks just as good as the picture!
This looks amazing! I’m all about quick noodle dinners like this! I have never tried them with scallions but I'm sure it's delicious!
Excellent recipe! Perfect for using up my homegrown scallion!
Megan Ellam says
So simple and delicious!
This dish looks so delicious and comforting! I've never tried it before but just saved the recipe to make it sometime soon!
I have never heard of scallion oil but I'm going to be on a lookout for it now that I have seen this noodle recipe!
Lauren Michael Harris says
These noodles are so good! I'm not a huge fan of onions, but I love scallions when cooked this way - this will be a regular for us from now it!
What a crave-worthy dish! So easy to make, too. I'd simply add protein to make it the perfect weeknight meal!
GUNJAN C Dudani says
This is such an easy recipe and no extra trips to grocery required. This has become our favorite staple now.
Kari Heron | Chef and Steward says
This was such a pleasant discovery! I love scallions. Use them in bundles and buy at least 3 per week but I have never infused specifically in an oil like this. Thanks for teaching me something new!
This is now my go-to noodle recipe to make during the week. Dinner is done so quickly and tastes amazing!