Shanghai Scallion Oil Noodles (Cong You Ban Mian)

Ingredients

• 5 whole Scallion (green onion) (Preferably smaller scallions; separate white and green parts)
• 2 whole Shallot (Medium size, peeled and thinly sliced)
• 4 cloves Garlic (Peeled and thinly sliced)
• 1/2 cup Neutral oil (e.g. canola, peanut, sunflower) (Enough to submerge aromatics)
• 2 tablespoons Light soy sauce
• 1 tablespoon Dark soy sauce
• 1 teaspoon Sugar
• 1 teaspoon Lard (optional) (For richer flavor)
• 1 tablespoon Dried shrimp (optional) (Chopped, for extra umami)
• 200 grams Shanghai dried noodles (Or other wheat noodles, about 3.5 oz per serving)

Instructions

1. Prepare scallions, shallots, and garlic

   Wash scallions thoroughly. Pat dry with paper towels to prevent oil splatter. Cut off roots. Separate white and green parts. Cut both into 2-inch sections. Slice shallots and garlic thinly.

   Time: PT7M

2. Heat oil and fry aromatics (white scallion, shallot, garlic)

   Pour oil into a large skillet or wok. Heat over medium until small bubbles appear (about 160-170°C). Lower heat to low. Add white part of scallion, sliced shallots, and garlic. Stir gently and fry until pale golden (about 8 minutes). Remove with slotted spoon.

   Time: PT10M

   Temperature: 160-170°C

3. Fry green part of scallion

   Add green scallion sections to the same oil over low heat. Stir and fry until they turn dry and browned but not burnt (about 5 minutes). Remove immediately.

   Time: PT5M

   Temperature: Low heat

4. Make scallion oil sauce

   With oil still on low heat, add light soy sauce, dark soy sauce, and sugar. Stir until sugar dissolves (about 2 minutes). Optionally, add lard and/or chopped dried shrimp for extra flavor. Return fried green scallions to the pan and stir to coat. Cook until scallions absorb sauce color (about 2 minutes). Remove from heat.

   Time: PT4M

   Temperature: Low heat

5. Cook noodles

   Bring a medium saucepan of water to a boil. Add dried noodles and cook according to package instructions (usually 4-5 minutes) until just al dente. Drain immediately in a colander.

   Time: PT6M

   Temperature: Boiling

6. Assemble noodles

   Place drained noodles in a bowl. Drizzle 2 tablespoons of scallion oil sauce over noodles. Toss well to coat. Top with some crispy fried scallions for garnish.

   Time: PT2M

7. Store leftover scallion oil

   Transfer any extra scallion oil to a clean jar. Let cool, then seal and refrigerate for later use.

   Time: PT1M

8. Cleanup

   Wash all used utensils, pots, and bowls. Wipe down stove and counters to remove oil splatters.

   Time: PT10M

Nutrition Facts

Calories

520

Protein

13g

Carbohydrates

80g

Fat

18g

Fiber

4g

Ingredient Substitutions

• Instead of Scallion (green onion): Leek greens (for green part), Spring onion
• Instead of Shallot: Red onion (milder flavor)
• Instead of Garlic: Shallot (for milder flavor)
• Instead of Neutral oil (e.g. canola, peanut, sunflower): Vegetable oil, Grapeseed oil
• Instead of Light soy sauce: All-purpose soy sauce
• Instead of Dark soy sauce: Omit or use extra light soy sauce
• Instead of Sugar: Honey, Brown sugar
• Instead of Lard (optional): Butter, Omit for vegetarian
• Instead of Dried shrimp (optional): Omit for vegetarian
• Instead of Shanghai dried noodles: Udon, Spaghetti, Other wheat noodles

Equipment Needed

• Chef's knife
• Cutting board
• Large skillet or wok
• Slotted spoon or tongs
• Medium saucepan
• Colander
• Mixing bowl (optional)
• Paper towels

Critical Steps — Do Not Skip

• Dry scallions thoroughly before frying to avoid oil splatter.
• Fry aromatics over low heat to prevent burning.
• Do not over-fry green scallion parts; remove as soon as browned.
• Do not overcook noodles; they should be chewy.

Chef Tips from the Video

• Use fresh, thin scallions for best flavor and texture.
• Shanghai dried noodles have the ideal chewy texture, but spaghetti can work in a pinch.
• Save extra scallion oil for drizzling on rice, dumplings, or vegetables.

Troubleshooting

Storage

Refrigerator: Store leftover scallion oil in a sealed jar for up to 2 weeks.

Freezer: Not recommended for scallion oil; noodles can be frozen plain, not with sauce.

Room temperature: Scallion oil can be kept at room temperature for up to 1 day, but refrigerate for longer storage.

Make-Ahead Tips

• Scallion oil can be made in advance and refrigerated.
• Noodles are best cooked fresh, but sauce can be prepared ahead.