Noodles with Caramelized Scallion Oil

Scallion Oil Noodles (葱油拌面): A Simple Yet Symbolic Staple of Chinese CuisineScallion Oil Noodles (葱油拌面, cōng yóu bàn miàn) is a humble yet iconic dish in Chinese cuisine, especially popular in Shanghai and parts of northern China. With its fragrant scallion-infused oil and savory, sweet soy sauce base, this dish transforms a few pantry staples into something deeply satisfying and memorable.
But this dish is more than just delicious — it’s culturally meaningful. In Chinese culinary tradition, simplicity often shines, and Scallion Oil Noodles exemplify how everyday ingredients like scallions, oil, and soy sauce can become extraordinary through care and technique.
In Chinese culture, scallions (green onions) are symbolic — often associated with intelligence, vitality, and prosperity. They’re used in countless dishes, but in scallion noodles, they take center stage, slowly caramelized to release their sweetness and infused into oil to create the dish’s signature flavor.

Recipe Notes & Personal TwistI adapted this version from The Vegan Chinese Kitchen by Hannah Che, a cookbook I deeply admire. These noodles have become a bit of an obsession for me — comforting, quick, and absolutely addictive.
I usually make a 4x batch of the sauce and keep it in the fridge. That way, I can have sweet, salty, umami-rich noodles in minutes — perfect for busy days or midnight cravings.
Here’s the essence of what I do:

• Slice green onions and gently cook them in neutral oil until deeply golden and caramelized.
  
• Add garlic, toasted sesame seeds, soy sauce, and a touch of sugar.
  
• Toss with your favorite noodles — I love using fresh wheat noodles, but any long noodle works.
  

Top with more sesame seeds, a splash of black vinegar, or chili oil if you like a little heat.

Why You'll Love Scallion Oil Noodles

• Vegan and budget-friendly
  
• Deeply flavorful with minimal ingredients
  
• Rooted in Chinese tradition and symbolism
  
• Perfect for meal prep or quick weeknight dinners
  ​
  
  

Serving Suggestions & NotesI like to serve a small portion of these scallion oil noodles as a side dish, tossed lightly with the oil and paired with other Chinese-style vegetable and protein dishes.
If I want to make it a full meal, I increase the amount of noodles and add sautéed green cabbage and tofu — simple, satisfying, and quick. Mushrooms work beautifully too, and really, you can toss in whatever vegetables you have on hand.
If you enjoy a little heat like I do, garnish your noodles with thinly sliced fresh red chili or a pinch of chili flakes for a kick.
As for quantities: I haven’t worked out exactly how many servings I get from a full batch of scallion oil, since I usually cook for myself and don’t weigh my noodles — I just eyeball it depending on how hungry I am.
That said, based on the original recipe, a full batch of the oil should be enough for at least 8 servings, using about 100g of noodles per person. If you're cooking for a group, you can plan for around 800g of noodles total — and you’ll likely have a bit of oil leftover for later use.
Hope that helps!

1. Heat oil over medium heat & add scallion "logs"

2. Cook, while stirring, until they start to caramelize, then add sesame seeds and garlic. Cook 1 minute longer. Remove from heat.

3. Add soy sauce and sugar. Cook and refrigerate. Toss some of the oil with cooked Chinese wheat noodles. Enjoy!