Dishes · A classic of Shanghainese

Scallion oil noodles

Also Cōngyóu bànmiàn, Spring onion oil noodles

Thin wheat noodles tossed in oil in which spring onions have been fried slowly until dark and crisp, with dark soy and sugar.

What makes it scallion oil noodles

  • Spring onions fried slowly in oil until dark and crisp.
  • Dark soy and sugar added to the hot oil — sweet and savoury.
  • Thin noodles, tossed dry, with no broth.

Where it comes from

One of the city's plainest and best-loved bowls, sold from noodle shops for breakfast or a quick lunch. There's almost nothing to it, which is why it's judged so closely: the spring onions must be fried long and low until deep brown but not bitter.

How it varies

With dried shrimp
Kāiyáng, small dried shrimp soaked in wine, fried in the oil too.

Be the first here

Start your own scallion oil noodles
No one here has made scallion oil noodles yet. Start it as v1, and every version after is an experiment the next cook can learn from.

Near it

SichuanDan dan noodlesNoodles under a spoonful of crisp minced pork and preserved greens, in a sauce of chilli oil, sesame and Sichuan pepper.No one here has made it yetCantoneseWonton noodle soupThin, springy egg noodles and prawn wontons in a clear broth, finished with a few chives.No one here has made it yet