Shanghai-Style Scallion Oil Noodles with Soy-Dressed Greens

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Simple, fragrant noodles tossed with scallion-infused oil paired with lightly blanched greens dressed in soy sauce for a classic Shanghainese comfort dish. This Chinese-inspired noodle recipe (vegetarian), ready in about 15 minutes, pairs thin wheat noodles, vegetable oil, scallions, finely sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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

• 8 oz thin wheat noodles
• 4 tbsp vegetable oil
• 4 stalks scallions, finely sliced
• 2 tbsp light soy sauce
• 1 tsp sugar
• 12 oz baby bok choy, halved
• 1 tsp minced garlic

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz thin wheat noodles and cook for 3-4 minutes until just tender, then drain and set aside.
2. Step 2: While the noodles cook, heat 4 tbsp vegetable oil in a small saucepan over medium heat. Add 4 stalks finely sliced scallions and 1 tsp minced garlic, frying gently for 2-3 minutes until the scallions turn bright green and fragrant but not browned.
3. Step 3: In a small bowl, whisk together 2 tbsp light soy sauce and 1 tsp sugar until dissolved.
4. Step 4: Blanch 12 oz baby bok choy halves in boiling water for 1 minute until tender-crisp, drain well.
5. Step 5: Toss the cooked noodles with the scallion oil and soy-sugar mixture until evenly coated, then serve topped with the blanched bok choy on the side.