Shanghai scallion oil noodles. So simple, but so delicious. Whenever I’m in a bind and not sure of what to eat, scallion noodles are always my go-to. It’s comforting, it’s delicious, and it’s quick and easy to make. While this dish is simple, yes, nothing about it is ordinary. When it’s made right, the fragrance of tender green onions interwoven with the chewy yet slightly crispy texture of the noodles is absolutely heavenly. Once I start cooking this in my house, it is a nonstop slurping session, and there’s hardly any leftovers to be salvaged. In Chinese culture, we like to make a big pot of congee and have a side of these scallion noodles as a side for breakfast. It’s because congee can beis not quite filling sometimes, but the noodles can fill you up and this is what i call a breakfast of champions.
Noodles
There are so many combinations of different noodles to make this dish. But usually the best result is a nice thin egg noodle. In particular, my favorite is using shrimp noodles from Hong Kong. That subtle taste of shrimp noodles adds an incredible punch in seafood flavor to the scallion noodles. But to make this dish entirely vegetarian, using an egg noodle would be just as perfect for this dish.
This dish is incredibly easy and low maintenance. All you need is 3 ingredients to make this dish! What I like about this is that usually I buy the dried noodles which have a long shelf life. If you have fresh green onions, soy sauce in your pantry, that’s all you need for this simple meal. I hope you enjoy this dish!
Ingredients
- 3 stocks of green onion
- 2 Egg noodles
- ½ tbsp Oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
Instructions
- Boil a pot of water on medium heat. Once water is boiling, add in noodles and cook for 2 minutes, or until noodles are softened. Drain and rinse with cold water
- Heat a pan on medium heat. Once oil is warm, add in soy sauce and green onion and stir fry for a minute and take off the heat. Adding in bacon grease will give the sauce a nice salty flavor. Pour sauce out into a bowl.
- Using the same pan, add in a little more oil. Once oil is warm, add in noodles to pan fry. Once noodles are slightly crispy at the bottom, turn over once and keep stirring until noodles are desired crispness.
- Pour oil over noodles and mix and combine.
- Garnish with some green onions on top and serve.
Shanghai Scallion Oil Noodles
When it’s made right, the fragrance of tender green onions interwoven with the chewy yet slightly crispy texture of the noodles is absolutely heavenly.
- Prep Time: 5
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2–3 1x
- Cuisine: chinese
Ingredients
- 3 stocks of green onion
- 2 Egg noodles
- ½ tbsp Oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
Instructions
- Boil a pot of water on medium heat. Once water is boiling, add in noodles and cook for 2 minutes, or until noodles are softened. Drain and rinse with cold water
- Heat a pan on medium heat. Once oil is warm, add in soy sauce and green onion and stir fry for a minute and take off the heat. Adding in bacon grease will give the sauce a nice salty flavor. Pour sauce out into a bowl.
- Using the same pan, add in a little more oil. Once oil is warm, add in noodles to pan fry. Once noodles are slightly crispy at the bottom, turn over once and keep stirring until noodles are desired crispness.
- Pour oil over noodles and mix and combine.
- Garnish with some green onions on top and serve.
Keywords: Shanghai Scallion Oil Noodles