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Scallion Oil Noodles

Springy thin wheat noodles tossed in fragrant scallion-infused oil with light and dark soy sauce and a pinch of sugar, topped with crispy fried scallions. A 20-minute Shanghai classic.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

Noodles
  • 12 ounces thin wheat noodles Shanghai-style or yang chun noodles
  • 2 tablespoons salt for the noodle water
Scallion Oil and Sauce
  • 1 1/4 cups neutral oil peanut, canola, or vegetable
  • 10-12 scallions about 2 cups, cut into 3-inch lengths, whites and greens separated
  • 3 tablespoons light soy sauce
  • 2 teaspoons dark soy sauce
  • 1 1/2 teaspoons sugar

Method
 

  1. Cut the scallions into 3-inch lengths, keeping the thicker white parts and thinner green tops separate.
  2. Warm the oil over medium-low heat in a wok or heavy skillet. Add the scallion whites and cook gently about 5 minutes until pale gold and softened, then add the greens and keep cooking, stirring occasionally, until all the scallions are deep golden brown and crisp, 5-8 minutes more.
  3. Fish out the crisped scallions with a slotted spoon and spread them on a plate. Set the infused oil aside.
  4. Stir the light soy sauce, dark soy sauce, and sugar together in a small bowl until the sugar dissolves.
  5. Boil the noodles in well-salted water until just tender with bite, 3-5 minutes. Drain thoroughly.
  6. Divide the noodles among warm bowls. Spoon about 3 tablespoons of scallion oil over each, drizzle with a quarter of the sauce, and toss vigorously until glossy and evenly coated. Top generously with the crispy scallions and serve immediately.