Pan-Fried Shanghainese Scallion Noodles

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden, crisp-edged noodles tossed with fragrant scallions and soy sauce, a comforting street food staple from Shanghai. This Chinese-inspired noodle recipe, ready in about 20 minutes, pairs fresh egg noodles, vegetable oil, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Chinese cuisine 380 cal/serving

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Ingredients

300 g fresh egg noodles
4 tbsp vegetable oil
4 stalks, sliced into 2-inch lengths scallions
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sugar
1 tsp sesame oil
50 ml water

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Instructions

Step 1: Bring a large pot of water to a boil and cook 300 g fresh egg noodles for 2-3 minutes until just tender but still firm. Drain and set aside.
Step 2: Heat 4 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 4 sliced scallions and sauté for 1-2 minutes until fragrant and slightly softened.
Step 3: Add the drained noodles to the skillet and press down gently with a spatula. Let cook undisturbed for 3-4 minutes until the bottom forms a golden crust.
Step 4: In a small bowl, mix 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, 50 ml water, and 1 tsp sesame oil. Pour this sauce evenly over the noodles.
Step 5: Cover the skillet and reduce heat to medium-low. Cook for another 3 minutes until the noodles absorb the sauce and crisp up on the bottom.
Step 6: Use a spatula to loosen the noodles, then flip or fold to serve with the scallions distributed throughout, offering a mix of crispy and tender textures.