Shanghai-Style Scallion Oil Noodles with Soy-Sesame Sauce

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

Simple yet flavorful noodles tossed in fragrant scallion-infused oil and a savory soy-sesame dressing, a popular staple in Shanghai home cooking. This chinese-inspired noodles (vegetarian) ready in about 20 minutes blends vegetable oil, scallions, thinly sliced, light soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz fresh wheat noodles and cook for 3-4 minutes until just tender but firm to bite; if using dried noodles, cook 6-7 minutes. Drain noodles and rinse under cold water to stop cooking, then drain again.
  2. Step 2: In a small saucepan, heat 4 tbsp vegetable oil over medium heat until hot but not smoking. Add 1/2 cup thinly sliced scallions and cook for 2-3 minutes, stirring gently until scallions soften and oil is fragrant. Remove from heat.
  3. Step 3: In a large mixing bowl, whisk together 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp toasted sesame oil, 1 tsp sugar, 1/4 tsp salt, and 1/8 tsp white pepper until sugar dissolves.
  4. Step 4: Add the drained noodles to the bowl and pour the warm scallion oil with scallions over the noodles. Toss thoroughly to coat every strand with the aromatic sauce.
  5. Step 5: Serve immediately as a light and flavorful noodle dish or side.

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Frequently asked questions

How long does Shanghai-Style Scallion Oil Noodles with Soy-Sesame Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Shanghai-Style Scallion Oil Noodles with Soy-Sesame Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Shanghai-Style Scallion Oil Noodles with Soy-Sesame Sauce?

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-Sesame Sauce 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-Sesame Sauce 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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