Scallion Oil Noodles

Scallion Oil Noodles, also known as “cong you ban mian,” is a classic Chinese noodle dish that delivers bold flavor with minimal ingredients. Fragrant scallion-infused oil coats tender noodles in a savory, slightly sweet soy-based sauce. This comforting dish is incredibly easy to make and brings restaurant-quality taste right to your kitchen.

Why You’ll Love This Recipe

• Uses simple, everyday ingredients

• Packed with umami flavor from soy sauce and crispy scallions

• Quick to prepare—ready in under 30 minutes

• Easy to customize with proteins or vegetables

• Great as a main dish or a flavorful side

Ingredients

• 6 to 8 scallions (green onions), julienned

• 1/4 cup neutral oil (vegetable, canola, or peanut oil)

• 2 cloves garlic, chopped

• 3 tablespoons light soy sauce

• 2 1/2 tablespoons dark soy sauce

• 2 teaspoons sugar

• 12 oz dried wheat noodles or 1 lb fresh thin noodles

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Prepare scallions: Cut the scallions into thin, long strips (2-inch pieces). Pat them dry thoroughly.

2. Make scallion oil: Heat oil in a pan over medium heat. Add the scallions and cook until golden brown and crispy. Remove them and set aside, keeping the oil in the pan.

3. Create the sauce: Lower the heat and add garlic to the hot oil. Cook briefly until fragrant. Stir in light soy sauce, dark soy sauce, and sugar. Mix well and turn off the heat.

4. Cook the noodles: Boil noodles according to package instructions. Drain and rinse briefly to stop cooking.

5. Combine: Toss the cooked noodles in the scallion soy sauce until well coated.

6. Serve: Top with crispy scallions and serve hot.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Add a fried or soft-boiled egg for extra richness

• Toss in sautéed mushrooms or steamed greens for added vegetables

• Top with shredded chicken, tofu, or pork for more protein

• Add a drizzle of chili oil or red pepper flakes for heat

• Use gluten-free soy sauce and rice noodles for a gluten-free version

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat gently in a skillet with a splash of water or oil to loosen the noodles and prevent drying out. Avoid microwaving for the best texture.

FAQs

What kind of noodles are best for this dish?

Thin Chinese wheat noodles are ideal, but you can also use spaghetti or ramen noodles in a pinch.

Can I make this ahead of time?

Yes, you can make the scallion oil and sauce in advance. Cook and toss with noodles just before serving for the freshest taste.

Is this dish vegan?

Yes, this recipe is naturally vegan as long as the noodles do not contain eggs.

How do I avoid burning the scallions?

Use medium to medium-low heat and keep a close eye. Stir frequently until they are golden, then remove promptly.

Can I use green parts of the scallion only?

You can use both the green and white parts, but the white parts will give a more pronounced onion flavor.

What does dark soy sauce add?

Dark soy sauce adds a deeper color and a richer, slightly sweet flavor. It’s key to the sauce’s depth.

Can I skip the sugar?

The sugar balances the saltiness of the soy sauces. You can reduce it but avoid omitting it completely.

What oil is best for scallion oil?

Use a neutral-flavored oil like vegetable, canola, or peanut oil for the best results.

How do I make the dish spicier?

Add a teaspoon of chili oil or crushed red pepper flakes to the sauce for extra heat.

Can I freeze the leftovers?

Freezing is not recommended as the texture of the noodles and scallions may suffer.

Conclusion

Scallion Oil Noodles are a quick, flavorful, and comforting dish that requires minimal effort and ingredients. With crispy scallions, savory soy sauce, and chewy noodles, it’s the perfect recipe for busy weeknights or anytime you crave a satisfying noodle bowl.