Scallion Oil Noodles

Scallion Oil Noodles

This versatile oil is so fragrant and bursting with scallion flavor. Use this condiment as a dipping for steamed buns or pan-fried bread. You can also use it to make Shanghai scallion noodles or serve the oil with warm Hainan chicken rice.

Scallion Oil Noodles


  • 5 scallions, julienne
  • 3/4 cup peanut or vegetable oil
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tsp sugar
  • 250 gr dried white noodles
  • 10 dried shrimps, soaked in hot water


  1.  Add oil and scallion to a wok or sauce-pan. Cook over medium heat, once the oil starts to bubble lower the heat to medium-low. Cook for about 15 minutes, until the scallions golden brown and crispy. Turn off the heat, take out the crispy scallion & drain on kitchen towel.
  2. Add sugar, light & dark soy sauce to the scallion oil. Cook over medium-low heat until it starts to bubble & all the sugar has dissolved, stirring.
  3. Drain dried shrimps and chopped finely. Fry the shrimps with a little bit oil about 1-2 minutes. Set aside.
  4. Cook the noodles in a large pot of boiling water according to package instructions. Drain the noodles.
  5. Toss the noodles with the sauce. Starts with 3 tablespoons sauce, you can add more if you like. Transfer the noodles to serving bowls, top with crispy scallions, and fried dried shrimps.

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