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Overview

Scallion Oil Noodles

Cong You Ban Mian, Shanghai Scallion Noodles

This scallion oil noodles recipe is Shanghai's cong you ban mian: thin wheat noodles tossed in a fragrant oil made by frying scallions low and slow until they turn golden and crisp, seasoned with light and dark soy sauce and a pinch of sugar. No meat, no oyster sauce, no lard — just noodles, scallions, oil and soy. One serving is about 280 g.

Cong you ban mian — scallion oil noodles — is one of Shanghai's most loved everyday bowls, sold at neighbourhood noodle shops and made at home from pantry staples. The whole dish rests on one technique: plenty of scallions fried slowly in oil until they turn dark brown and crisp, which draws their sweetness into the oil. Soy sauce and sugar are then cooked briefly into the oil, and the sauce is tossed with hot noodles. Some versions add dried shrimp, but the plain scallion version is the classic, and it is the one in this recipe.

Pairs well with: Smashed cucumber salad and hot and sour soup

Provenance

China flag China

Shanghai Street Classic

East & South Asia

Time Dedication

30m

10m prep • 20m cook

Batch Yield

4 Servings

576 kcal per serving

1 serving ≈ 280 g

Technical Skill

Easy

Easy (One Pan + Pot)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Pasta & NoodlesQuick Prep (<30m) Occasions: Quick weekday lunches, late-night noodles, pantry-staple meals, vegetarian days Cost: Low — about $2–3 per serving at home
Tags: Noodles Savory Vegetarian
A plate of scallion oil noodles topped with crisp fried scallions, fresh green onion and sesame seeds

Shanghai Street Classic

Photo: Suginami, CC0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

A good cong you ban mian is judged by the oil: it should smell sweet and oniony from across the kitchen, and the noodles should shine amber — never pale, never burnt.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 30m
P

Prep Stage: Slice the Scallions and Measure the Sauce

10 Mins • Slice Scallions + Measure

Cut the scallions into 5 cm pieces and slice them lengthways into thin wisps — the thin cut is what lets them fry crisp instead of steaming. Slice the ginger, measure the oil, both soy sauces, sugar and sesame oil, and get a large pot of water on to boil for the noodles.

Maestro Tip: Slice the scallions thin and keep the white and green parts together — the whites sweeten the oil and the greens crisp up on top.

  1. 1

    Fry the Scallions Low and Slow

    15 Mins Low-medium heat, about 140°C (285°F)

    Put the oil, scallions, ginger and star anise in a cold pan and set it over low-medium heat, about 140°C (285°F). Let the scallions fry gently for 12–15 minutes, stirring now and then, until they turn deep golden and crisp and the oil smells sweet and oniony. Lift the scallions out with a slotted spoon and set them aside; discard the ginger and star anise.

    Start the scallions in cold oil and let the heat rise slowly — dropping them into hot oil browns the outside before the flavour ever gets into the oil.

    Done when: Scallions deep golden and crisp, oil amber and smelling sweetly of onion.

  2. 2

    Cook the Noodles

    5 Mins Boiling water, 100°C (212°F)

    While the scallions fry, cook the noodles in a large pot of boiling water per the packet, usually 3–4 minutes, until just tender. Drain well and return them to the warm pot — water left on the noodles thins the sauce.

    Drain the noodles hard — shake the colander twice. A wet noodle makes a watery, pale bowl.

    Done when: Noodles just tender, drained thoroughly and still steaming.

  3. 3

    Toss the Noodles in the Scallion Oil Sauce

    3 Mins Low heat, about 80°C (175°F)

    Pour the hot scallion oil into a small pan with the light soy sauce, dark soy sauce and sugar, and warm over low heat for 1 minute until the sugar dissolves. Pour this sauce over the drained noodles, add the sesame oil, and toss hard with tongs until every strand is coated and glossy amber.

    Toss in the pot, not in the bowls — it takes real force to coat 400 g of noodles evenly, and a small bowl fights you.

    Done when: Every strand glossy and amber, with no pale noodles left at the bottom of the pot.

  4. 4

    Top with Crisp Scallions and Serve

    2 Mins Hot, about 70°C (158°F)

    Divide the noodles between four bowls and pile the crisp fried scallions on top, along with the fresh green onion tops you set aside and the sesame seeds. Serve immediately, while the noodles are hot and the scallions are still crisp.

    The crisp scallions soften fast once they hit the hot noodles, so scatter them at the very last second.

    Done when: A glossy amber mound of noodles topped with golden crisp scallions and green onion.

Finishing Touches & Plating

Toss the noodles hard so every strand is coated in the glossy, amber sauce, then pile them into bowls and scatter the crisp scallions and sesame seeds over the top. Eat while the noodles are still hot and the scallions are still crisp.

Nutritional Physiology & Benefits

Nutrition

Energy

576

kcal / serving

Protein

15g

Complete AA

Carbs

84g

Complex

Fats

20g

Healthy

Per serving (4 servings · 1 serving ≈ 280 g)
Energy576 kcal
Protein15 g
Carbohydrates84 g
Fat20 g
Fibre5.0 g
Sugar7.0 g
Sodium839 mg
Per 100g
Energy206 kcal
Protein5.4 g
Carbohydrates29.8 g
Fat7.3 g
Fibre1.8 g
Sugar2.5 g
Sodium300 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin K and C (scallions), B vitamins (noodles), calcium and iron (sesame seeds).

Quick Energy from Noodles

About 84 g of carbohydrate per serving makes this a proper energy lunch that keeps you going all afternoon.

Scallions in Every Bite

Two hundred grams of scallions bring vitamin K and C, fibre and fresh green flavour to an otherwise simple bowl.

Simple and Vegetarian

A short ingredient list with no meat and no frying means this is a light, vegetarian bowl you can make from pantry staples.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Vegetables

Smashed Cucumber Salad

Cold, garlicky cucumber is the classic cool counterpoint to hot, oily noodles.

Soups

Hot and Sour Soup

A small bowl of hot and sour soup keeps the meal in the Shanghai noodle-shop spirit without doubling the noodles.

Sides

Fried Egg

A fried egg on top adds protein and a runny yolk that turns the sauce even richer.

Drinks

Hot Green Tea

Unsweetened green tea cleanses the palate between bites of the rich, savoury noodles.

Complete menu

Serve the scallion oil noodles with a smashed cucumber salad and a bowl of hot and sour soup — the cool cucumber and the sour soup balance the rich, savoury noodles.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Frying the Scallions Too Hot

Scallions fried too hot turn bitter and black instead of sweet and golden — keep the oil gentle and be patient. This is general guidance, not medical advice.

Leaving the Noodles Standing

Scallion oil keeps well, but do not leave the finished noodles standing at room temperature for hours — refrigerate leftovers promptly. This is general guidance, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA quick, satisfying lunch — about 576 kcal a serving.
  • ChildrenChildren usually love these noodles — the sauce is savoury and mildly sweet, with no chilli at all.
  • ElderlySoft noodles and no hard toppings make this easy to eat; the sodium is high, so serve a smaller portion.
  • Pregnant womenGenerally suitable in normal portions; ask your clinician if unsure.
  • Breastfeeding womenGenerally suitable in normal portions; ask your clinician if unsure.
  • AthletesAbout 84 g of carbohydrate per serving makes it a good energy lunch; add an egg or tofu for more protein.
  • Weight gainA calorie-dense bowl for its size — an easy way to add energy, and a fried egg on top adds more.
  • Weight lossAt about 576 kcal this is a filling but energy-dense bowl — use half the oil and a smaller noodle portion.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesNoodles are the main carbohydrate at about 84 g per serving — keep to one serving and ask your clinician about portion size.
  • High blood pressureSoy sauce is salty, about 839 mg of sodium per serving — use low-sodium soy sauce and less dark soy. Ask your clinician.
  • Kidney diseaseHigh in salt and carbohydrate; keep portions modest and ask your clinician whether it fits your plan.
  • GoutLow in purines as written; keep portions modest and ask your clinician.
  • Stomach issuesFried scallions in oil can be heavy on a sensitive stomach — use less oil and eat a smaller bowl. Ask your clinician if symptoms persist.
  • Cardiovascular diseaseThe oil and soy sauce are the main concerns — use less oil and low-sodium soy sauce. Ask your clinician.
  • Fatty liverThe oil adds fat; use half the oil and a smaller noodle portion. Ask your clinician.
  • Food allergiesContains wheat (gluten), soy and sesame. Choose tamari and gluten-free noodles for a gluten-free version, and check every label.
  • Special therapeutic dietsAsk your clinician or dietitian about the sodium and the oil before making this a regular meal.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Store the noodles and the scallion oil separately in airtight containers in the fridge.
In the fridge
Cooked noodles 2 days; scallion oil 1 week.
In the freezer
Not recommended — the noodles go mushy and the crisp scallions go soft.
How to reheat
Warm the noodles gently in a pan with a spoon of water until steaming and the noodles reach 74°C (165°F); fry fresh scallions for the topping.
Freezing recommended
No — the scallion oil alone freezes well for 1 month, but not the finished noodles.
Signs it has spoiled
Sour smell from the noodles, rancid smell from the oil, or slimy scallions.

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