Shanghai spring onion oil noodles (葱油拌面)

A humble dish from Shanghai, spring onion oil noodles is simple but delectable. It can be served as breakfast, lunch, dinner, or even as a side dish for parties.

A humble dish from Shanghai, spring onion oil noodles is simple but delectable. It can be served as breakfast, lunch, dinner, or even as a side dish for parties.

Originating in Shanghai, spring onion oil noodles (aka Scallion oil noodles, 葱油拌面) is a humble dish with great flavour. In appearance, it’s as simple as can be: boiled noodles coated with a thin, brownish sauce and topped with fried spring onion. However, it can effortlessly excite your taste buds, a true example to prove the concept “Less is more”.

Extract the best aroma of spring onion

As its name suggests, spring onion oil is the key ingredient for this Shanghai dish. Fresh spring onion is simmered over a low heat in oil to extract all the aroma. My mum is not a big fan of any vegetable from the onion family. She doesn’t fancy the strong “onion smell” as it can linger in your mouth for quite a while and makes your breath unpleasant to others (as with garlic). However, she adores spring onion oil noodles! The simmering process “kills” the pungent flavour but keeps (or enhances) the delightful fragrance of spring onion.

A humble dish from Shanghai, spring onion oil noodles is simple but delectable. It can be served as breakfast, lunch, dinner, or even as a side dish for parties.

Why not make the oil in bulk?

I’ve written a post on how to make spring onion oil in bulk (find recipe HERE). It’s a very handy condiment to have for those who love spring onion oil noodles. Whenever I’m lazy or in a hurry, this Shanghai dish always comes to the rescue. It takes only a few minutes to complete and it always tastes wonderful. Of course, you can cook a small amount of spring onion oil for immediate use instead (See instructions in recipe box at the end of the post).

A humble dish from Shanghai, spring onion oil noodles is simple but delectable. It can be served as breakfast, lunch, dinner, or even as a side dish for parties.
Homemade spring onion oil, a versatile condiment that can be used in many Chinese dishes.

Don’t skip dark soy sauce

Another star ingredient for spring onion oil noodles is soy sauce (As you may known, Shanghainese love soy sauce in their dishes). It’s worth noting that both light soy sauce and dark soy sauce (Read the difference in a related post HERE) are called for in the recipe. Less common than the light version (or regular version), dark soy sauce provides a sweet taste to the dish.  But more importantly, its thicker consistency makes coating the noodles easier and it gives the dish an appetizing brown look. Using dark soy sauce is truly worth the effort in order to get a more authentic result.

A humble dish from Shanghai, spring onion oil noodles is simple but delectable. It can be served as breakfast, lunch, dinner, or even as a side dish for parties.

Can be a party dish too!

Sometimes I have Shanghai spring onion oil noodles with a fried egg as a quick breakfast. For lunch or simple dinner, I like to top it with some fried pork mince and a salad or some blanched vegetable. I have also cooked it as a side dish for multi-course dinner parties (served in a small rice bowl for each diner). It takes very little time to prepare thus won’t overburden the busy party host.

Shanghai spring onion oil noodles (葱油拌面)
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Prep Time: 2 minutes

Cook Time: 10 minutes

Serving Size: 4 servings

Shanghai spring onion oil noodles (葱油拌面)

A humble dish from Shanghai, spring onion oil noodles is simple but delectable. It can be served as breakfast, lunch, dinner, or even as a side dish for parties.

Ingredients

  • 4 tablespoons cooking oil
  • 5 stalks spring onion, cut into long sections
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 2 teaspoons sugar
  • 400g dried thin, round noodles

Instructions

  1. Pour oil in a wok. Add spring onion. Leave to simmer over a medium low heat until it starts to brown. Take the onion out and set aside (see note).
  2. Add soy sauce and sugar to the oil. Cook until the sauce starts to bubble. Turn off the heat.
  3. Meanwhile, bring a large pot of water to a boil. Cook noodles following the instructions on the package. Drain then briefly rinse under running water.
  4. Place noodles in the wok. Stir well to evenly coat the noodles with the sauce.
  5. Portion out the noodles into 4 serving bowls. Top with fried spring onion.

Notes

You can skip step 1 if you have pre-made spring onion oil in stock (Check my post on how to make this versatile condiment HERE).

https://redhousespice.com/spring-onion-oil-noodles/

Less is more! Give my recipe a try and see if you agree . Don’t forget to follow me on social media (Pinterest, Facebook, Instagram) and stay tuned!

Happy cooking!

An enthusiastic cook with a Chinese palate and a global mindset.

A humble dish from Shanghai, spring onion oil noodles is simple but delectable. It can be served as breakfast, lunch, dinner, or even as a side dish for parties.

Other recipes that prove “ Less is more”:

Spicy Chinese potato rösti (干煸洋芋丝)

Tomato and egg stir-fry (番茄炒蛋)

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