Shanghai-Style Scallion Oil Noodles with Soy and Sesame
Simple yet flavorful noodles tossed in warm scallion-infused oil with soy sauce and toasted sesame for a comforting Shanghainese noodle dish. This chinese-inspired pasta (vegetarian) ready in about 15 minutes pairs fresh Chinese egg noodles or spaghetti, stalks scallions, thinly sliced, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 10 oz fresh Chinese egg noodles or spaghetti
- 4 stalks scallions, thinly sliced
- 4 tbsp vegetable oil
- 2 tbsp light soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp sugar
- 1/4 tsp salt
- 1/8 tsp white pepper
Instructions
- Step 1: Bring a large pot of water to a rolling boil, add 10 oz fresh Chinese egg noodles or spaghetti, and cook for 3-4 minutes until tender but still firm. Drain and set aside.
- Step 2: While noodles cook, heat 4 tbsp vegetable oil in a small skillet over medium heat. Add 4 stalks thinly sliced scallions and sauté gently for 3-4 minutes until the scallions soften and the oil becomes fragrant but scallions do not brown.
- Step 3: In a large mixing bowl, combine 2 tbsp light soy sauce, 1 tbsp toasted sesame oil, 1 tsp sugar, 1/4 tsp salt, and 1/8 tsp white pepper. Whisk to dissolve sugar.
- Step 4: Pour the hot scallion oil and scallions into the sauce mixture and stir to combine.
- Step 5: Add the drained noodles to the bowl and toss vigorously for 1-2 minutes until every strand is coated in the glossy scallion sauce.
- Step 6: Serve immediately as a warm, savory noodle dish.
Equipment for this recipe
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Frequently asked questions
How long does Shanghai-Style Scallion Oil Noodles with Soy and Sesame take to make?
Total time is about 15 minutes (5 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 Shanghai-Style Scallion Oil Noodles with Soy and Sesame?
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 vegetable oil from drying out.
Can I substitute ingredients in Shanghai-Style Scallion Oil Noodles with Soy and Sesame?
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 with Soy and Sesame 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 with Soy and Sesame 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.
