Recipe: Shanghainese Scallion Noodles (蔥油拌面)

Scallion noodles is a fairly common Chinese dish and something I’ve eaten since I was young. It’s a comfort food for me, especially during COVID times. There are many variations of this recipe, and mine is based on the Shanghainese version (上海蔥油拌麵). What I love about scallion oil is that it keeps for a while and can be stored outside of the fridge. It’s something you can frequently use – add this onto noodles (like for this recipe) or top it off on some sautéed vegetables.

Moreover, scallion oil is super easy to make and can be adjusted to your liking e.g. by adding more soy sauce if it’s not salty enough. Other recipes I’ve seen have the addition of garlic, shallots and oyster sauce. All to say. scallion oil is really versatile and easy to customize so have fun with this!

One key tip when you are frying the scallions – if fried too much, they turn bitter. The best indication is in its color. You want the scallion pieces to be browned but not black.


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