Description
Thin noodles coated in fragrant scallion-infused oil with a touch of soy for subtle umami taste. Adults handle the gentle frying while kids stir the cooled sauce into drained noodles and add optional toppings. Takes about 15 minutes with easy assembly steps.
Cultural Background
This dish originates from Chinese cuisine, particularly the Shanghai region where it is known as cong you ban mian or scallion oil noodles. It draws from traditional home cooking techniques that emphasize infusing neutral oil with scallions over low heat to create a deeply aromatic base, a method rooted in everyday Chinese family meals using simple pantry staples. The combination of scallion oil and soy sauce reflects broader East Asian traditions of balancing savory, sweet, and oniony flavors in quick noodle preparations popular across Shanghai and Taiwanese households.
Recipe Info
PREP TIME: 5 minutes
COOK TIME: 10 minutes
TOTAL TIME: 15 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 8 scallions (washed and patted very dry)
- 1/4 cup neutral oil (such as vegetable or canola)
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 teaspoons sugar
- 12 ounces thin fresh wheat noodles or dried thin wheat noodles
- Optional toppings: extra chopped scallions, sesame seeds, or a fried egg (for adults to prepare)
Instructions
- Adult: Slice the scallions into 2-inch lengths, then julienne them lengthwise into thin strips; set aside. Bring a large pot of water to a boil for the noodles.
- Adult: Heat the neutral oil in a medium skillet or wok over medium-low heat. Add the scallion strips and fry gently, stirring occasionally, for 5-7 minutes until they turn golden and fragrant but not burnt; remove the scallions with a slotted spoon and set aside to cool.
- Adult: Turn off the heat and let the oil cool for 1 minute. Stir in the light soy sauce, dark soy sauce, and sugar until the sugar dissolves completely, creating the sauce.
- Adult or child (with supervision): Cook the noodles in the boiling water according to package directions until al dente, about 3-5 minutes for fresh or per package for dried; drain well.
- Child (with adult supervision for safety): In a large bowl, add the drained noodles and pour the cooled scallion oil sauce over them; use tongs or chopsticks to toss gently until evenly coated.
- Child: Stir in the reserved fried scallions and any optional toppings like extra chopped scallions; serve immediately in bowls.
Tips
- Pat scallions thoroughly dry before frying to prevent oil splatter and ensure even golden color.
- Avoid high heat when frying scallions to prevent burning and bitterness; low and slow releases the best aroma.
- Substitute light and dark soy with all-purpose soy sauce plus a pinch of extra sugar if needed, or use gluten-free tamari for dietary adjustments.
Nutrition
Calories: 320
Protein: 9g
Carbs: 48g
Fat: 10g