Shanghai Scallion Oil Noodles (Cong You Ban Mian)
Deceptively simple yet profoundly flavorful, these Shanghai noodles are tossed in a luscious scallion oil where bunches of scallions have been slowly caramelized until sweet, crispy, and impossibly fragrant. The combination of dark soy, light soy, and a touch of sugar creates a sauce that clings to every strand. Proof that the humblest ingredients, given patience, can produce something extraordinary.
Ingredients
- 8 oz dried thin wheat noodles or fresh Shanghai noodles
- 8 scallions, cut into 3-inch pieces
- 1/3 cup vegetable or peanut oil
- 2 tbsp dark soy sauce
+ 4 more ingredients
Instructions
Heat the vegetable oil in a small saucepan or skillet over medium-low heat. Add all the scallion pieces.
Cook the scallions slowly, stirring occasionally, for 12-15 minutes. They will sizzle gently, soften, turn golden, then gradually become dark brown and crispy. Do not rush this step. The oil will become deeply fragrant and amber-colored.
Once the scallions are deeply caramelized and crispy, strain the oil through a fine-mesh sieve into a heatproof bowl. Reserve both the infused oil and the crispy scallions separately.
In a small bowl, combine the scallion oil, dark soy sauce, light soy sauce, sugar, sesame oil, and white pepper. Stir until the sugar dissolves.
Cook the noodles in boiling water according to package directions until al dente. Drain well.
Transfer the hot noodles to a large bowl. Pour the sauce over the noodles and toss vigorously until every strand is coated and glistening.
Top with the reserved crispy scallions. Serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI