Scallion Oil Noodles(葱油面)

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.

Print Recipe

Scallion Oil Noodles Recipes(葱油面)

Cuisine

Noodles Rrcipes

Prep Time

5

Cook Time

15

Passive Time

20

Servings

Ingredients

• 100 g Chinese thin noodles
• 1 spring onions
• 1.5 tablespoon light soy sauce
• ½ teaspoon sugar
• 1.5 tablespoon Vegetable oil

Cuisine Noodles Rrcipes Prep Time 5 Cook Time 15 Passive Time 20 Servings Ingredients 100 g Chinese thin noodles 1 spring onions 1.5 tablespoon light soy sauce ½ teaspoon sugar 1.5 tablespoon Vegetable oil

Instructions

1. Chop finely onion.

   
2. Cook the noodles，Use lowest fire to，simmer(It takes about 3 minutes). Transfer out to cool down.

   
3. In a bowl of light soy sauce, mix the sugar, add the noodles. Put spring onions on the noodles.

   
4. Heat vegetable oil in wok. Pour on the spring onion. Mix the pasta with the heat.

   

Share this Recipe