Shanghai-Style Scallion Oil Noodles

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

Simple noodles tossed in hot scallion-infused oil and soy sauce, capturing the comforting and aromatic essence of everyday Shanghainese noodle dishes. This Chinese-inspired noodle recipe (vegetarian), ready in about 10 minutes, pairs fresh Chinese egg noodles, vegetable oil, scallions, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 5 min Cook: 5 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a rolling boil and add 12 oz fresh Chinese egg noodles; cook for 3-4 minutes until just tender but still chewy, then drain and set aside.
  2. Step 2: While noodles cook, heat 4 tbsp vegetable oil in a small saucepan over medium heat until shimmering; add 1/2 cup thinly sliced scallions and fry gently for 2-3 minutes until the scallions soften and become fragrant but not browned.
  3. Step 3: In a large mixing bowl, combine 2 tbsp light soy sauce, 1/2 tsp salt, 1/4 tsp sugar, and 1 tsp toasted sesame oil; pour the hot scallion oil mixture over and stir to combine.
  4. Step 4: Immediately add the drained noodles to the bowl and toss vigorously to coat each strand evenly with the scallion oil sauce.
  5. Step 5: Serve warm as a simple yet satisfying noodle dish that highlights the savory and aromatic notes of Shanghainese cuisine.

Frequently asked questions

How long does Shanghai-Style Scallion Oil Noodles take to make?

Total time is about 10 minutes (5 min prep + 5 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 Shanghai-Style Scallion Oil 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 chinese egg noodles from drying out.

Can I substitute ingredients in Shanghai-Style Scallion Oil 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 Shanghai-Style Scallion Oil 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.

Is Shanghai-Style Scallion Oil Noodles vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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