10-Min Shanghai Spring Onion (Scallion) Noodles (葱油拌面)
Craving something simple yet packed with flavour?
These Shanghai Scallion Oil Noodles (葱油拌面) are the ultimate comfort food, perfect for a quick weeknight dinner or when you’re feeling a little homesick.
With just 5 core ingredients, this recipe delivers bold, fragrant flavours in under 15 minutes.
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About this recipe
When you’re craving something simple, fragrant, and ridiculously satisfying, Shanghai Scallion Oil Noodles are the ultimate go-to.
Also known as Spring Onion Noodles or 葱油拌面, this classic Shanghainese dish is proof that you don’t need a tonne of fancy ingredients to make something so good.
As someone from Shanghai, I grew up eating these noodles, and they’re the kind of comfort food that feels like a warm hug from home.
It’s amazing how a handful of simple ingredients - noodles, spring onions, soy sauce, sugar, and oil - can come together to create something so flavourful.
The Secret is in the Scallions
The magic happens when you fry the spring onions until they’re golden and fragrant. This step transforms the oil into a savoury, aromatic base that coats the noodles perfectly.
Add a caramelised soy sauce mix, and you’ve got a dish that’s ridiculously easy yet bursting with flavour.
Customise It Your Way
Traditionally, these noodles are served without spice, but I can’t resist adding a drizzle of chilli oil for some heat - it’s just how I like it.
You can totally customise them - add sesame oil for nuttiness or top with tofu or a fried egg if you want to take it up a notch.
Nostalgia in Every Bite
These noodles are everything I love about comfort food: simple, packed with flavour, and deeply nostalgic.
Whether I’m feeling a bit homesick or just want a quick dinner fix, this dish always hits the spot. Naturally meat-free and only requiring five ingredients, it’s perfect for any day, really.
Why You’ll Love It
- Requires just 5 basic ingredients.
- Naturally meat-free but full of flavour.
- Quick, comforting, and perfect for customisation.
Between the caramelised scallion richness and endless ways to make it your own, Shanghai Scallion Oil Noodles are a total winner every time.
Ingredients
- 200g noodles of your choice
- 2 stalks of spring onions
- 3-4 tbsp cooking oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp granulated sugar
- 1 tsp sesame oil (optional)
- 1 tsp chilli oil (optional)
Pair it with
Instructions
1. Cook the noodles
Prepare the noodles according to the package instructions. Once cooked, drain and lightly rinse with water to prevent sticking. Set aside.
2. Thinly slice the spring onions
Separate the white parts from the green parts of the spring onions. Thinly slice both sections. The white parts are more aromatic and will be cooked first.
3. Cook the spring onions
Heat the oil in a shallow frying pan over medium heat. Add the white parts of the spring onions first and fry until fragrant.
Then, add the green parts. Stir gently to prevent burning. The spring onions will infuse the oil with a rich, savoury aroma.
4. Add seasoning to the cooked spring onions
Stir the light soy sauce, dark soy sauce, and sugar into the infused scallion oil. Mix well and taste. Adjust with a pinch of salt if needed.
5. Combine with the noodles
Toss the cooked noodles into the pan with the scallion oil mixture. Stir thoroughly to coat the noodles. Let the soy sauce caramelise slightly for an extra depth of flavour.
6. Garnish & serve
Drizzle with chilli oil if you enjoy spice or add a touch of sesame oil for extra nuttiness. Enjoy!
FAQs
What are Shanghai spring onion noodles?
Shanghai spring onion noodles (葱油拌面, cōng yóu bàn miàn) are a classic Shanghai street food dish — just noodles tossed in a deeply aromatic scallion (spring onion) oil with soy sauce and a pinch of sugar. The magic is in the scallion oil: spring onions are slow-fried in oil until they caramelise and become crispy, infusing the oil with a sweet, nutty onion flavour.
What type of noodles should I use?
Traditional Shanghai-style thin wheat noodles are ideal — look for them in Asian supermarkets, often sold fresh or dried. Thin egg noodles or even spaghetti make excellent substitutes. Avoid thick udon or rice noodles, as they won't absorb the scallion oil sauce in the same way.
Can I make the scallion oil ahead of time?
Yes, and it's a great idea — the scallion oil is the most time-consuming part, but it keeps in a sealed jar in the fridge for up to 2 weeks. Make a big batch and use it to dress noodles, drizzle over rice, stir into soups, or use as a finishing oil for steamed fish or tofu.
Why is the dish also called cong you ban mian?
葱油拌面 (cōng yóu bàn miàn) is the Mandarin name: 葱 (cōng) means scallion/spring onion, 油 (yóu) means oil, 拌 (bàn) means to toss/mix, and 面 (miàn) means noodles. So it translates literally as "spring onion oil tossed noodles" — an accurate description of exactly what the dish is.
Is this dish vegan?
Yes, spring onion noodles are naturally vegan — the sauce is just scallion-infused oil, soy sauce, and sugar. Make sure you use a soy sauce without any non-vegan additives (most standard soy sauce is vegan). No eggs, dairy, or animal products are needed.
Video demonstration
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