Shanghainese Scallion Oil Noodles with Sesame and Soy

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

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 pasta 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.

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

Instructions

  1. 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.
  2. 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.
  3. 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.

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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 pasta 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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