Actually the Scallion Oil Noodles(cōng yóu miàn/葱油面)is a food from Chinese Shanghai. But there are a few different variants. Today I suddenly want to cook this version.
Traditionally, this Shanghainese noodle dish is made with egg noodles and either vegetable or peanut oil. But after a bit of experimentation on family and friends (and myself, of course), I’ve found that Thin noodles (or buckwheat noodles ) and Vegetable oil turn a simple bowl of noodles into the food of the gods.
It is so simple that you only need 15 minutes, a delicious lunch or dinner is ready!
This food fits well for summer but also for winter. You can cool the noodles in the summer with cold water. Without this step you will have warm and delicious noodles in winter.