Shanghai scallion-oil noodles

Name: Shanghai scallion-oil noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 200 g Egg-free plain dry wheat noodles; 100 g Spring onion; 30 g Rapeseed oil; 35 g Soy sauce; 10 g Sugar

Wheat noodles tossed in slow-fried scallion oil, soy sauce and a little sugar.

Estimated total time: 25 minutes2 portionsAbout 530 kcal per portion

Shanghai scallion-oil noodles — representative dish photograph — Photo: Suginami · CC0 · Photo source. Wikimedia photograph; responsive cropping. The noodle plate matches the dish, but a separate meat plate is visible behind it and is not part of this vegan recipe.

Ingredients for 2 portions

200 g Egg-free plain dry wheat noodles
100 g Spring onion
30 g Rapeseed oil
35 g Soy sauce
10 g Sugar

Method

Check that the dry wheat noodles are plain and egg-free, and that the soy sauce has no animal additives. Wash 100 g spring onions, pat them completely dry to limit oil splatter, and cut into short thin strips. Bring a large pot of water to a boil.
Put 30 g rapeseed oil and the spring-onion whites in a frying pan over medium-low heat. Add the green parts after the whites soften and fry gently for 7–9 minutes, stirring, until golden but not burnt. Lift the crisp scallions out, leaving the infused oil in the pan.
Turn the heat low. Carefully stir 35 g soy sauce and 10 g sugar into the infused oil; let it bubble for about 2 minutes. In parallel, cook 200 g dry wheat noodles in unsalted boiling water according to the packet until just tender; drain well.
Toss the drained noodles with the measured scallion-soy oil so both portions are coated. Divide between two bowls, add the crisp scallions and serve immediately.

Inspired by Judy Leung’s Shanghai cong you ban mian. This two-serving vegan adaptation omits the source’s optional pork and uses regular soy sauce in place of separate dark and light soy sauces, so the colour and intensity differ. Choose egg-free, vegan-labelled dry wheat noodles; check the soy-sauce label for animal additives. The Commons photo shows a matching scallion-oil noodle plate, with a separate meat dish in the background that is not part of this recipe; the photographed food’s full ingredients are unverified. Wheat gluten and soy are flagged. Energy is an ingredient-weight estimate.

葱油拌面

Allergens and ingredient checks

Listed allergens: gluten, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

The Woks of Life / Judy Leung — Shanghai scallion oil noodles

Adjust portions & add to shopping list