Shanghai Scallion Oil Dry Noodles
Silky egg noodles tossed in fragrant scallion oil with soy and sesame. A 15-minute Shanghai classic that's vegetarian, deeply savory, and requires zero fancy equipment.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 9g
Ingredients
- 8 oz egg noodles (ramen or lo mein style)
- 4 whole scallions
- ⅓ cup neutral oil (vegetable or peanut)
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp salt
- ¼ tsp white pepper
Instructions
- 1
Slice scallions into 2-inch pieces, separating white/light green bottoms from dark green tops.
- 2
Heat neutral oil in a small saucepan over medium until it shimmers, about 2 minutes.
- 3
Add scallion bottoms to the oil and cook until they turn golden brown and fragrant, 3-4 minutes.
- 4
Remove from heat. Stir in soy sauce and sesame oil. Set the scallion oil aside to cool slightly.
- 5
Boil salted water in a large pot. Add noodles and cook until just tender, following package time.
- 6
Drain noodles in a colander, shaking well to remove excess water.
- 7
Transfer noodles to a serving bowl. Pour scallion oil over top and sprinkle salt and white pepper.
- 8
Toss noodles until coated evenly. Top with reserved dark green scallion pieces and serve immediately.
Tools you’ll need
- large pot
- colander
- small saucepan
- wooden spoon
- serving bowl
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