Pan-Fried Shanghainese Scallion Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Frequently asked questions

How long does Pan-Fried Shanghainese Scallion Noodles take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Shanghainese Scallion Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh egg noodles from drying out.

Can I substitute ingredients in Pan-Fried Shanghainese Scallion Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Shanghainese Scallion Noodles for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Shanghainese Scallion Noodles?

Chinese noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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