Fragrant Scallion Oil Noodles Recipe

Scallion oil noodles are a beloved Shanghainese comfort food you can prepare in under 30 minutes. Tender, springy wheat noodles are coated in a glossy, fragrant brown sauce made from scallion oil, soy sauce, dark soy sauce, and a touch of sugar. The sauce is simple yet addictive and pairs beautifully with a light wonton soup, a crisp cucumber salad, or slices of char siu pork or chicken to round out the meal.

What is scallion oil noodles?

Scallion oil noodles (葱油拌面 – cōng yóu bàn miàn) are a straightforward Shanghai specialty of white wheat noodles dressed in a shiny, aromatic brown sauce. The signature flavor comes from scallion-infused oil combined with soy sauce and a small amount of dark soy for color and depth, finished with sugar to round the edges. The overall profile is comforting and mildly savory—simple, satisfying, and quick to make.

Ingredients needed

See the recipe card below for exact quantities.

• Green onions (scallions) – The aromatic core of this dish. Use both the white and green parts.
• Neutral oil – Vegetable, canola, peanut, soybean, or avocado oil all work well for frying the scallions and carrying their fragrance.
• Soy sauce (regular) – Provides the savory, salty backbone of the sauce.
• Dark soy sauce – Used mainly for color and a deeper caramelized flavor; a small amount goes a long way.
• Sugar – Balances and rounds the savory elements.
• White wheat noodles – Thin, round wheat noodles are traditional; fresh or dried is fine. If needed, other wheat-based noodles like spaghetti or linguini can substitute in a pinch, and instant ramen also works.

How to make scallion oil noodles

Scroll to the recipe card for precise measurements and a printable version.

1. Trim and cut the green onions. Slice the green parts into roughly 2-inch pieces. Halve the white parts lengthwise and cut them into thin strips. Discard the roots. Pat the scallions dry before frying—moisture will cause the oil to sputter.

2. Mix the sauce base. In a small bowl, combine regular soy sauce, dark soy sauce, and sugar. Stir until the sugar dissolves and set aside.

3. Make the scallion oil. Heat oil in a saucepan until it’s hot but not smoking—around 235°F / 113°C is a good target. If you don’t have a thermometer, test with a wooden spoon or chopstick: steady tiny bubbles around the wood indicate readiness. Reduce heat to medium-low, then add all the scallion pieces. Fry gently, stirring occasionally, until they take on a golden color. Remove the scallions and drain on paper towels to make a crisp garnish.

4. Cook the sauce. Carefully add the prepared soy-sugar mixture to the hot scallion oil. Keep the heat on medium-low and simmer for 1–2 minutes. The sauce should bubble gently—this blooms the flavors and slightly caramelizes the soy for a richer taste.

5. Cook and assemble the noodles. Boil the noodles to al dente according to package instructions. Drain and divide into portions. Top each portion (about 4 oz / 115 g per serving) with roughly 2 tablespoons of the hot sauce, then garnish with the fried scallions. Stir thoroughly so the noodles are evenly coated.

Note: We recommend not rinsing the noodles after cooking. Leaving some surface starch helps the sauce cling and yields a slightly creamier mouthfeel; rinsing can dilute the sauce and reduce flavor intensity.

6. Serve immediately. Mix the noodles well so the color is uniform and enjoy while hot for the best texture and aroma.

Storage

For best texture, scallion oil noodles are meant to be eaten fresh. Noodles will soften and lose bounce if stored too long. If you do have leftovers already tossed in sauce, reheat briefly in the microwave.

The scallion oil sauce keeps well in an airtight container in the refrigerator for up to two months. It doesn’t need reheating—just toss with hot noodles. Crispy fried scallions should be kept in a dry, airtight container lined with paper towels and eaten within three days to retain crunch.

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