---
title: "Scallion Oil Noodles (葱油拌面)"
description: "Scallion Oil Noodles is a classic Shanghai home-style noodle dish, known for its distinctive scallion oil aroma. It is simple and quick to prepare. Rich in carbohydrates and fat, it provides a fast energy boost."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/staple_cong-you-ban-mian.jpg"
url: "https://cookbook.cn-trending.com/r/staple_cong-you-ban-mian/"
---

# Scallion Oil Noodles

**葱油拌面 · cōng yóu bàn miàn**

> Time: 20 min · Difficulty: Easy · Calories: 355 kcal · Serves: 1 serving · Category: [Staples](https://cookbook.cn-trending.com/c/staple/) (主食)

Scallion Oil Noodles is a classic Shanghai home-style noodle dish, known for its distinctive scallion oil aroma. It is simple and quick to prepare. Rich in carbohydrates and fat, it provides a fast energy boost.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/staple_cong-you-ban-mian.jpg)

## Ingredients

- 80 g Dried noodles (干面条) — per serving
  - Tip: You can use thin dried noodles or fresh wet noodles
- 100 g Scallion (小葱) — per serving
  - Tip: Choose fresh, vibrant green scallions
- 100 ml Cooking oil (食用油) — per serving
  - Tip: Use a mild-flavored vegetable oil, such as corn oil
- 60 ml Light soy sauce (生抽) — per serving
  - Tip: Used to provide salty umami flavor
- 20 ml Dark soy sauce (老抽) — per serving
  - Tip: Used for coloring, giving the noodles a bright reddish hue
- 15 g White sugar (白糖) — per serving
  - Tip: Balances the saltiness and enhances the umami

## Tools

Wok, Saucepan, Cleaver / chef's knife, Cutting board, Bowl, Chopsticks, Slotted spoon, Airtight container

## Method (9 steps)

1. **Prepare the scallion segments** — Wash the scallions and cut them into long segments (about 5-7 cm). The white and green parts can be separated.
   - Duration: 2 min
   - Tip: Drain thoroughly after washing to prevent oil splatter
   ![Step 1: Prepare the scallion segments](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_cong-you-ban-mian/step_1.jpg)
2. **Fry the scallion whites** — Add 100 ml of cooking oil to the wok and heat over medium heat. Add the scallion white segments first and stir-fry until slightly golden.
   - Duration: 3 min
   - Tip: The scallion whites are thicker and need to be fried first
   ![Step 2: Fry the scallion whites](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_cong-you-ban-mian/step_2.jpg)
3. **Fry the scallion greens** — Add the scallion green segments and reduce to low heat. Continue stir-frying.
   - Duration: 30 sec
   - Tip: Reduce to low heat immediately after adding the greens to prevent burning
   ![Step 3: Fry the scallion greens](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_cong-you-ban-mian/step_3.jpg)
4. **Slow-fry over low heat** — Maintain low heat and patiently stir-fry for about 15-20 minutes until the scallion segments are deep golden and crispy.
   - Duration: 18 min
   - Tip: Heat control is key; keep it on low
   ![Step 4: Slow-fry over low heat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_cong-you-ban-mian/step_4.jpg)
5. **Remove the scallion segments** — Remove the golden scallion segments and leave the scallion oil in the wok.
   - Duration: 30 sec
   - Tip: The fried scallion segments are crispy and can be kept for tossing with the noodles
   ![Step 5: Remove the scallion segments](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_cong-you-ban-mian/step_5.jpg)
6. **Make the sauce** — Add 60 ml of light soy sauce, 20 ml of dark soy sauce, and 15g of white sugar to the scallion oil in the wok. Heat over low heat and stir for about 1 minute until the sugar dissolves and the sauce is even. Turn off the heat immediately and pour out to cool.
   - Duration: 1 min
   - Tip: Turn off the heat as soon as the sugar dissolves to avoid the sauce becoming too thick
   ![Step 6: Make the sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_cong-you-ban-mian/step_6.jpg)
7. **Cook the noodles** — Bring 1000 ml of water to a boil in the saucepan. Add 80g of dried noodles and cook until tender (about 3-8 minutes).
   - Duration: 5 min
   - Tip: Refer to the package instructions for exact timing
   ![Step 7: Cook the noodles](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_cong-you-ban-mian/step_7.jpg)
8. **Drain and plate** — Remove the cooked noodles, drain thoroughly, and place them in a bowl.
   - Duration: 30 sec
   - Tip: Draining well helps the sauce cling to the noodles
   ![Step 8: Drain and plate](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_cong-you-ban-mian/step_8.jpg)
9. **Toss and serve** — Add 15 ml of scallion oil sauce and an appropriate amount of fried scallion segments to the bowl. Toss quickly and evenly with chopsticks.
   - Duration: 1 min
   - Tip: Toss while hot for the best texture
   ![Step 9: Toss and serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_cong-you-ban-mian/step_9.jpg)

## Tips

- When frying the scallion oil, keep the heat low and be patient to fully extract the scallion aroma.
- The prepared scallion oil sauce can be refrigerated for a while and used directly the next time you make noodles.

## Overview image

![Scallion Oil Noodles — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/staple_cong-you-ban-mian_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/staple/葱油拌面.md

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---

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