Some of the best dishes in Chinese cuisine are the simplest, and Scallion Oil Noodles (Cōng Yóu Bàn Miàn, 葱油拌面) prove exactly that. This beloved dish from Shanghai is made with just a handful of ingredients—spring onions, soy sauce, and noodles—yet delivers a deep, caramelized aroma and a comforting umami flavor that keeps you craving more.

The magic of this recipe lies in the fragrance of scallion-infused oil. By slowly frying scallions until golden and crispy, the oil absorbs their flavor, creating a nutty, smoky base. When tossed with soy sauce and chewy noodles, the result is both rustic and elegant—a true comfort food.

📝 Ingredients (Serves 2)

For the Noodles:

250g (9 oz) fresh wheat noodles (or thin Chinese dried noodles)

Water for boiling


For the Scallion Oil Sauce:

6–8 scallions (spring onions) – cut into 2-inch strips

5 tbsp neutral oil (peanut, soybean, or vegetable oil)

2 tbsp light soy sauce

1 tbsp dark soy sauce (for color & depth)

1 tsp sugar

½ tsp salt (adjust to taste)


Optional Garnish:

Crispy fried scallion pieces (from the oil)

Chili oil (for a spicy kick)

Sesame seeds

🔥 Step-by-Step Cooking Instructions

Step 1: Cook the Noodles

Bring a pot of water to boil.

Add noodles and cook until just tender but still chewy.

Drain and set aside. Toss with a little oil to prevent sticking.

Step 2: Make the Scallion Oil

Heat neutral oil in a wok or saucepan over medium-low heat.

Add scallion strips and fry slowly until they turn deep golden brown and crispy.

Remove the scallions with a slotted spoon and set aside for garnish.

Keep the fragrant scallion oil in the pan.

Step 3: Build the Sauce

Lower the heat and add light soy sauce, dark soy sauce, sugar, and salt to the scallion oil.

Stir gently and let it bubble for 30 seconds.

Turn off the heat.

Step 4: Assemble the Noodles

Place the cooked noodles in serving bowls.

Pour the hot scallion oil sauce over the noodles.

Toss thoroughly until evenly coated.

Top with crispy scallions and optional chili oil or sesame seeds.

🌿 Tips & Variations

Noodles: Thin, springy wheat noodles work best. Avoid overcooking so they stay chewy.

Caramelization: Don’t rush frying the scallions. Slow cooking brings out their nutty sweetness.

Spicy Twist: Add a spoonful of chili oil for a Sichuan-style kick.

Protein Upgrade: While traditionally vegetarian, you can add shredded chicken, pork strips, or tofu for extra substance.

🍜 Serving & Experience

Scallion Oil Noodles are the definition of Chinese comfort food—humble, quick, and unbelievably flavorful. The contrast between the chewy noodles, savory soy sauce, and crispy scallions creates a simple but addictive bite every time.

In Shanghai, this dish is often enjoyed as a breakfast, light lunch, or midnight snack, proving that great flavors don’t need complexity. With just 20 minutes in the kitchen, you can bring the authentic taste of Shanghai street food to your table.