10-Minute Scallion Oil Noodles (Cong You Ban Mian)
Two dollars of ingredients, one pan, and the smell will make your neighbors jealous.
The story
Shanghai's beloved late-night noodles: slow-goldened scallions fried in oil, poured over noodles with soy. The whole recipe is a flavor infusion that costs almost nothing — which is why every Chinese student knows it.
Ingredients (5 + pantry staples)
- Fresh or dried wheat noodles — 10 oz / 300 g
- Scallions — 1 bunch, cut into 2-inch pieces
- Soy sauce — 2 tbsp
- Dark soy sauce — 1 tsp (optional, for color)
- Toasted sesame oil — 1 tsp
Pantry staples used (don't count toward the 6): sugar (pinch), cooking oil (3 tbsp). Not stocked yet? See the pantry page.
Steps
- Fry the scallions in 3 tbsp oil over medium-low heat for 6–8 minutes until deeply golden, not burnt.
- Meanwhile boil the noodles; drain, reserving a splash of water.
- Toss hot noodles with the scallion oil (scallions included), soy sauces, a pinch of sugar and sesame oil.
Swaps
Use a whole scallion bunch — they shrink massively. Add a fried egg on top and call it dinner.
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