Shanghai-Style Scallion Oil Noodles with Soy-Dressed Greens

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

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 noodles (vegetarian) ready in about 15 minutes pairs thin wheat noodles, vegetable oil, stalks 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.

Prep: 5 min Cook: 10 min Serves 2 Chinese cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Shanghai-Style Scallion Oil Noodles with Soy-Dressed Greens 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-Dressed Greens?

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 thin wheat noodles from drying out.

Can I substitute ingredients in Shanghai-Style Scallion Oil Noodles with Soy-Dressed Greens?

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-Dressed Greens for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Dressed Greens 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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