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A bowl of Shanghai spring onion oil
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5 from 11 votes

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 as a side dish for parties.
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Main Course
Cuisine: Chinese
Keyword: Noodles
Servings: 4 servings
Calories: 269kcal
Author: Wei Guo


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


  • 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).
  • Add soy sauce and sugar to the oil. Cook until the sauce starts to bubble. Turn off the heat.
  • 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.
  • Place noodles in the wok. Stir well to evenly coat the noodles with the sauce.
  • Portion out the noodles into 4 serving bowls. Top with fried spring onion.


You can skip step 1 if you have pre-made spring onion oil in stock (Check my post "How to make and use spring onion oil").


Serving: 1serving | Calories: 269kcal