Learn how to make Shanghai-style scallion oil noodles with crispy golden scallions and a sweet-savory soy sauce. Fast, comforting, and full of flavor! This scallion oil noodle dish is my go-to comfort food—fragrant, savory, and ready in under 30 minutes. If I can make it, so can you!
My Favorite Scallion Oil Noodles
It’s funny—my kids have never been fans of scallions when they’re just sitting there on the plate. But the moment I cook them into something?
They go wild for it. It’s like scallions transform into something magical when they’re part of a dish, and I totally get it.
Whether it’s my crispy Scallion Crepes with Eggs, the flaky Vegan Scallion Pancakes, hearty Scallion Pork Chops, or the fluffy, golden Yeasted Scallion Pancakes, scallions always find a way to shine when treated the right way.
One dish we always come back to, though, is Scallion Oil Noodles. I still remember trying it for the first time in a little restaurant tucked away in Shanghai—the fragrance, the silky sauce, the contrast of crispy scallions—it left a deep impression.
Once I learned how to make it myself, I knew this would be something I’d cook again and again at home. Now, whenever I want a comforting, flavor-packed bowl of noodles, I can have it anytime.
Variations on Scallion Oil Noodles
I love how adaptable scallion oil noodles are. While the classic version with just scallions is amazing on its own, sometimes I like to mix things up depending on the season or my mood. Here are some of my favorite ways to give it a twist:
- Meat Lover‘s Version: Add a fried egg or some braised pork belly on top. It instantly turns the bowl into a more satisfying, protein-packed meal. The richness of the egg yolk or pork melds beautifully with the scallion oil.
- Seafood Version: Add a few shrimp or clams into the boiling water along with the noodles. This brings out a light seafood sweetness that complements the sauce surprisingly well.
- Spicy Version: If you love heat like I do, just stir in 1 tsp of chili oil or Sichuan peppercorn oil when tossing the noodles. It gives the dish an entirely new personality—bold, warm, and addictive.
Storage & Reheating Tips
Scallion Oil Sauce: If you’ve made extra, let the sauce cool to room temperature and store it in an airtight glass jar. It keeps well in the fridge for 3 to 5 days. When you’re ready to use it, just gently reheat it on the stove or in the microwave.
Fried Scallion Segments: These should be completely cooled before storing. Once they are, keep them in a clean, dry, sealed container or ziplock bag. At room temperature, they stay crisp for 1–2 days. For longer storage, freeze them—they’ll actually get even crispier after being frozen and reheated!
Ingredients (2 servings)
Main Ingredients
- 200g thin noodles / alkaline noodles
- 150g scallions (about 1 bunch), white and green parts separated; reserve a small handful of chopped scallions for garnish.
Sauce Ingredients
- 45ml light soy sauce (3 tsp)
- 30ml dark soy sauce (2 tsp)
- 15ml oyster sauce (1 tsp)
- 20g white sugar (1.5 tsp)
Note: This amount of sugar gives a distinctly Shanghai-style sweetness. You can reduce to 1 tsp if preferred.
Other
- 80–100ml cooking oil (enough to cover scallions; canola or corn oil recommended)
- A pinch white sesame seeds (for garnish, optional)
Instructions
Step 1: Prep Ingredients
Prepare the scallions: Rinse scallions thoroughly and dry completely. Trim the roots. Cut scallion whites and greens into 5cm sections and separate.
Mix the sauce: In a small bowl, combine 45ml light soy sauce, 30ml dark soy sauce, 15ml oyster sauce, and 20g white sugar. Stir until sugar dissolves. Set aside.
Step 2: Fry the Scallions (Key Step)
Fry scallion whites in cold oil: Add 80–100ml oil to a pan. Place scallion whites into the cold oil. Heat over lowest heat and gently stir with chopsticks. Fry until deep golden, edges curl, and texture is crisp (8–10 minutes). Remove and drain.
Fry scallion greens: With the same oil on low heat, fry scallion greens until they turn deep brown and become fully crisp (5–7 minutes). Drain and mix with scallion whites.
Step 3: Cook the Sauce
Pour the pre-mixed sauce into the hot oil. Stir quickly with a spatula. Simmer until it bubbles and thickens slightly (about 1 minute). Turn off the heat immediately to avoid burning the sugar.
Step 4: Cook and Toss the Noodles
Cook the noodles: Boil water in a new pot. Cook noodles until 90% done—about 1 minute less than package instructions. Drain and rinse under cool boiled water for 10 seconds. Drain well.
Toss the noodles: Add 2–3 tbsp scallion oil sauce to the noodles. Toss until every strand is coated. Add crispy scallions, sprinkle with sesame seeds and freshly chopped scallions, toss well. Serve warm.
Frequently Asked Questions
Can I use other types of noodles?
Yes, but thin noodles like Longxu or Yangchun noodles work best—they soak up the sauce beautifully.
What oil is best for frying scallions?
Use neutral oils with a high smoke point like canola or corn oil. Avoid olive oil, which can burn and alter the flavor.
Is the sugar necessary?
It’s key to the classic sweet-savory Shanghai flavor. You can reduce it slightly, but don’t skip it completely.
How long can I store scallion oil?
You can keep leftover scallion oil in a clean jar in the fridge for up to 1 week. Reheat slightly before using.
Simple and Delicious Green Onion Noodles
Ingredients
Main Ingredients
- 200 g thin noodles / alkaline noodles
- 150 g scallions about 1 bunch, white and green parts separated; reserve a small handful of chopped scallions for garnish.
Sauce Ingredients
- 45 ml light soy sauce 3 tsp
- 30 ml dark soy sauce 2 tsp
- 15 ml oyster sauce 1 tsp
- 20 g white sugar 1.5 tsp
- Note: This amount of sugar gives a distinctly Shanghai-style sweetness. You can reduce to 1 tsp if preferred.
Other
- 80 –100ml cooking oil enough to cover scallions; canola or corn oil recommended
- A pinch white sesame seeds for garnish, optional
Instructions
Step 1: Prep Ingredients
- Prepare the scallions: Rinse scallions thoroughly and dry completely. Trim the roots. Cut scallion whites and greens into 5cm sections and separate.
- Mix the sauce: In a small bowl, combine 45ml light soy sauce, 30ml dark soy sauce, 15ml oyster sauce, and 20g white sugar. Stir until sugar dissolves. Set aside.
Step 2: Fry the Scallions (Key Step)
- Fry scallion whites in cold oil: Add 80–100ml oil to a pan. Place scallion whites into the cold oil. Heat over lowest heat and gently stir with chopsticks. Fry until deep golden, edges curl, and texture is crisp (8–10 minutes). Remove and drain.
- Fry scallion greens: With the same oil on low heat, fry scallion greens until they turn deep brown and become fully crisp (5–7 minutes). Drain and mix with scallion whites.
Step 3: Cook the Sauce
- Pour the pre-mixed sauce into the hot oil. Stir quickly with a spatula. Simmer until it bubbles and thickens slightly (about 1 minute). Turn off the heat immediately to avoid burning the sugar.
Step 4: Cook and Toss the Noodles
- Cook the noodles: Boil water in a new pot. Cook noodles until 90% done—about 1 minute less than package instructions. Drain and rinse under cool boiled water for 10 seconds. Drain well.
- Toss the noodles: Add 2–3 tbsp scallion oil sauce to the noodles. Toss until every strand is coated. Add crispy scallions, sprinkle with sesame seeds and freshly chopped scallions, toss well. Serve warm.
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