Shanghainese Scallion Oil Noodles with Sesame and Soy
Simple yet flavorful noodles tossed in fragrant scallion-infused oil, soy sauce, and toasted sesame seeds for a comforting Shanghainese street food staple. This chinese-inspired noodles ready in about 15 minutes pairs fresh wheat noodles, scallions, finely chopped, 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 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 fresh wheat noodles
- 4 scallions, finely chopped
- 1/4 cup vegetable oil
- 2 tbsp light soy sauce
- 1 tbsp toasted sesame seeds
- 1 tsp sugar
- 1/4 tsp salt
- for boiling noodles water
Instructions
- Step 1: Bring a large pot of water to a rolling boil. Add 8 oz fresh wheat noodles and cook for 3-4 minutes until just tender but still chewy, then drain and rinse under cold water to stop cooking.
- Step 2: While noodles cook, heat 1/4 cup vegetable oil in a small saucepan over medium heat. Add 4 finely chopped scallions and sauté for 3 minutes until fragrant and scallions are softened but not browned.
- Step 3: In a large mixing bowl, combine the cooked noodles with the hot scallion oil, 2 tbsp light soy sauce, 1 tsp sugar, 1/4 tsp salt, and 1 tbsp toasted sesame seeds. Toss vigorously to coat the noodles evenly and serve immediately.
Frequently asked questions
How long does Shanghainese Scallion Oil Noodles with Sesame and Soy 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 Shanghainese Scallion Oil Noodles with Sesame and Soy?
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 wheat noodles from drying out.
Can I substitute ingredients in Shanghainese Scallion Oil Noodles with Sesame and Soy?
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 Shanghainese Scallion Oil Noodles with Sesame and Soy 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.
What goes well with Shanghainese Scallion Oil Noodles with Sesame and Soy?
Chinese noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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