Make Restaurant-Quality Scallion Oil Noodles at Home

Scallion oil noodles are a beloved staple in Shanghai cuisine, enjoyed in a variety of settings: devoured at bustling street stalls, savored in upscale restaurants, or whipped up quickly at home.

The dish’s widespread popularity, which continues to grow in the United States, is easy to understand. Chewy noodles coated in fragrant scallion-infused oil, rich soy sauce, and a touch of sugar create a flavor profile that is far more satisfying than the sum of its individual components.

To get insight into this global phenomenon, I spoke with my colleague Valerie Sizhe Li, who grew up in Shanghai enjoying countless bowls of this noodle dish. She explained, “I ate this so frequently as a kid that I hardly noticed it—only when I moved away did I realize how much I missed it. As someone who usually eats a lot of meat, this is one of my favorite meat-free dishes. It’s slightly sweet, intensely savory, and the noodles are tender yet springy. Every bite is incredibly satisfying.”

As the name suggests, scallion oil noodles rely on an infused oil to bring the dish together. The greens of the scallions are first fried until crisp, set aside, and later used as a garnish, while the white parts are slowly simmered in peanut oil with shallots and ginger to build depth of flavor.

If desired, the scallion oil can be prepared in large quantities and refrigerated for future use. According to Li, this versatile oil pairs beautifully with other dishes, from additional noodles to steamed chicken or even fried eggs.

“This is a dish anyone can make at home,” Li said. “It’s my reliable go-to, like comfort food. For me, it’s the noodle equivalent of mac and cheese.”

Once the scallion whites are tender and the oil fragrant, dark soy sauce is added to give the noodles their signature glossy, deep color and umami richness. Light soy sauce can then be incorporated to enhance the overall savory flavor. Achieving a thick, shiny sauce is highly valued in Shanghainese cooking; chefs often aim for what is called “nong you chi jiang,” meaning “rich in oil and red in sauce.”

Shanghainese cuisine also tends to feature a subtle sweetness. Here, sugar is added to the soy mixture to create a balanced sweet-and-savory taste. Freshly cooked noodles, with their ideal chewiness, are tossed in the sauce until fully coated. The dish can be served plain or accompanied by a variety of toppings. In busy Shanghai restaurants, diners often personalize their bowls with toppings like braised pork chops, stir-fried ground pork, blanched bok choy, mustard greens, or crispy fried eggs.

In homage to the classic version, and one of Li’s favorites, we top our noodles with crispy scallion greens. These are shallow-fried in the wok before assembling the dish, turning dark brown and perfectly crunchy.

The final result is a harmony of textures and a luscious, savory sauce that keeps you coming back for more, making scallion oil noodles an irresistible comfort food with endless appeal.