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Scallion Oil Noodles (Cong You Ban Mian)

 You can NOT miss this if you are a noodles fan! I mean really, who isn't?! These scallion oil noodles are super quick and easy yet so incredibly satisfying, all you need are 5 ingredients and about 15 minutes! And this is a naturally vegan dish that can also be made gluten-free easily.

If food has a hall of fame this dish would without a doubt be in it. Scallion oil noodles, or Cong You Ban Mian, is one of the most iconic Shanghai dishes, and you would be able to find them from the most inconspicuous little food stand on the street to the fanciest Chinese restaurants in Shanghai.

It's a perfect representation of the saying beauty is in simplicity. Chewy, hearty noodles generously coated in this rich, umami, aromatic scallion oil that packs so much flavor, stir them up to get every single strand of noodle to glisten with the goodness, slurp up - simply food heaven.

You can also make a big batch of the scallion oil and store is in the fridge for an even quick meal! Once you have this scallion oil sauce ready the next time you crave this dish you can literally get to eat in 3 minutes.

Follow the steps in the video below and refer to the measurements in the written recipe. And don't forget to follow me Instagram and Tiktok where I share more about what I eat daily.


INGREDIENTS:

1/4 cup neutral tasting oil, canola, peanut, etc

6 oz scallion

2 tablespoon light soy sauce

1 tablespoon dark mushroom soy sauce

2 teaspoon sugar

100 gram noodles of choice, 2 servings

Scallion greens and sesame seeds for garnish


TO MAKE:

- Wash and pat dry the scallions, do not skip the drying step, this is to prevent too much oil splatters later;

- Trim off the roots, chop into 3 inch long pieces and separate the green and white parts, then slice again lengthwise into thin strips;

- In a wok or frying pan, heat the oil over medium-low heat, add the scallion whites first, stir and fry for 2 - 3 minutes until slightly golden, then add the greens, lower the heat and let them fry slowly;

- Once almost all the stalks are golden brown, start straining out the browned pieces and set aside;

- Meanwhile, bring a pot a water to boil and cook your noodles according to your preference, I like to keep them a bit on the chewier side, the longer you cook them the softer they get;

- Once noodles are cooked, drain and immediately run them under cold water to stop the cooking and prevent sticking, transfer to a bowl;

- In the scallion oil pan, add the light and dark soy sauce, keep the heat low and stir constantly to incorporate the oil and the sauce;

- Bring the mixture to a gentle bubble and let it cook for 1 - 2 minutes;

- Add in the sugar, stir to dissolve and cook for another minute or two to let the sauce further thicken, watch the sauce carefully at this point because sugar can easily burn, keep stiring;

- When ready to serve, pour a couple tablespoons of scallion oil sauce over the noodle to your taste, garnish with chopped scallion greens and sesame seeds, enjoy!


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