Shanghai Chinese · Dinner

Scallion oil noodles

Name: Scallion oil noodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Shanghai Chinese
Ingredients: 12 ounces fresh Shanghai wheat noodles or thin dried wheat noodles; 8 scallions, cut into 3-inch lengths and thoroughly dried; 1/2 cup neutral oil; 3 tablespoons light soy sauce; 1 1/2 tablespoons dark soy sauce; 1 1/2 tablespoons sugar; 1 tablespoon Chinkiang black vinegar; 1/4 teaspoon ground white pepper

Springy wheat noodles glossed with slowly infused scallion oil and a spare sweet-savory soy reduction, crowned with brittle dark-gold scallion strands.

About 35 minTotal

About 35 minActive

$Cost

EasyDifficulty

Makes 4 servings

Equipment

A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.
Best household stir-fry starting point
YOSUKATA 13.5-Inch Pre-Seasoned Black Carbon Steel Wok
View at Amazon
Another workable path: A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched high-heat batch searing, tossing area, and a stable household-cooktop base, then verified the 13.5-inch pre-seasoned black carbon-steel model, care burden, current manufacturer identity, and exact Amazon destination. Kwilt has not cooked with this wok.
YOSUKATA 13.5-Inch Pre-Seasoned Black Carbon Steel Wok: The 13.5-inch bowl provides a broad hot zone for batch searing and enough sloped surface to toss without steaming, while its flat base remains stable on common gas and electric household cooktops. Trade-off: Carbon steel must be dried and lightly oiled after washing, its seasoning can react with long acidic cooks, and the wooden handle rules out unrestricted oven use.
Another workable path: Use a large uncoated carbon-steel wok suited to your burner, or a wide heavy skillet for small batches; never crowd a cooler pan and expect equivalent stir-fry browning.
Sources
YOSUKATA 13.5-inch black carbon-steel wok specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

12 ounces fresh Shanghai wheat noodles or thin dried wheat noodles
8 scallions, cut into 3-inch lengths and thoroughly dried
1/2 cup neutral oil
3 tablespoons light soy sauce
1 1/2 tablespoons dark soy sauce
1 1/2 tablespoons sugar
1 tablespoon Chinkiang black vinegar
1/4 teaspoon ground white pepper

Instructions

Separate scallion whites from greens and pat both completely dry. Put oil and scallion whites in a , then cook over low heat until pale gold, 8 to 10 minutes.
Add scallion greens and continue frying slowly, turning often, until all pieces are deep golden-brown and crisp but not black, 8 to 12 minutes. Lift scallions to a rack and remove the wok from heat.
Carefully stir light soy, dark soy, sugar, vinegar, and white pepper into 1/4 cup of the warm scallion oil. Return to low heat just until the sugar dissolves and the sauce bubbles; reserve remaining oil for another use.
Boil noodles according to their package until just tender. Reserve 1/2 cup cooking water, drain thoroughly, and return noodles to the warm pot.
Toss noodles with the scallion-soy sauce, adding cooking water one tablespoon at a time only if needed to loosen. Divide immediately and crown each bowl with crisp scallions.

Shanghai and Jiangnan, ChinaJiangnan red-braising and noodle traditions

From the table

About this recipe

Cong you ban mian is a Shanghai-associated scallion-oil noodle form. Slowly fried scallions perfume the oil and become a crisp garnish; the seasoning should cling to springy noodles rather than turn them into soup.

Cong you ban mian is a beloved Shanghai noodle dish built from ordinary pantry ingredients and unusually careful scallion frying. The dark-looking scallions should taste sweet and toasted, never burnt. This vegetarian version keeps the elemental street-and-home-food form; some Shanghai restaurant versions add dried shrimp or pork. This Kwilt version follows the reviewed household adaptation: Keep the vegetarian Shanghai core and its exact low-heat infusion method, add only black vinegar for measured brightness, and leave pork and dried-shrimp variants for separate recipes.

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