Shanghai Scallion Oil Noodles – A Classic Shanghainese Noodle Dish
Imagine hot oil sizzling over golden scallions, releasing an irresistible aroma. Dark soy-based sauce meets individual strands of noodles in a bowl—this is Shanghai Scallion Oil Noodles, a classic dish that fills the kitchen with its fragrance! With a quick toss, every noodle is coated in glossy sauce. The savory aroma of scallions, the richness of the sauce, and the fragrance of noodles blend on your palate, evoking the bustling kitchens of old Shanghai.
1. Origin and History
Scallion Oil Noodles originated in the 1930s in Shanghai’s traditional alleyways, created by local housewives during times of scarcity. Using simple ingredients, they crafted a flavor that would become a lasting part of Shanghainese cuisine. Today, this humble noodle dish is a staple of Shanghai cuisine, representing the city’s authentic street life and culinary heritage.
2. Cultural Significance
For Shanghainese people, scallion oil noodles represent home and comfort. Whether it’s a busy morning or a late-night snack, a steaming bowl of noodles soothes the soul. This dish embodies the practical yet refined lifestyle of Shanghai locals and evokes nostalgia for expatriates or travelers seeking a taste of hometown warmth.
3. Ingredients and Features
The noodles must be Shanghai-style thin noodles, springy and smooth, perfect for holding the sauce. Scallion oil is made by slowly frying the white parts of scallions, with dried shrimp added for umami. The sauce combines dark soy, light soy, and sugar in precise proportions, forming the soul of the dish.
4. Preparation Process
First, fry the scallion segments over low heat until golden, then remove them, leaving the aromatic oil. Add the pre-mixed sauce to the scallion oil and simmer gently. Cook the noodles, rinse in cold water, drain, and place them in a bowl. Pour the hot scallion-sauce mixture over the noodles, top with the crispy scallions, and toss quickly to serve.
5. Flavor and Texture
The noodles are chewy and springy, each strand coated with savory sauce. The first bite releases the intense aroma of fried scallions, followed by the balanced salty-sweet flavor of the sauce, and the wheat fragrance of the noodles lingers. The crispy scallions add a delightful crunch, creating contrast in every bite.
6. How to Eat
The most authentic way is to enjoy it with a bowl of seaweed and dried shrimp soup, which balances the richness of the noodles. Locals often add a poached or fried egg, letting the creamy yolk complement the smooth noodles. Some prefer pairing it with pickled radish for extra flavor.
7. Tasting Tips
Try scallion oil noodles at “Old Local Noodle House” (approx. ¥15–25 per person) or “Wei Xiang Zhai” (approx. ¥12–20 per person). Breakfast or late-night hours are ideal. When ordering, say: “A bowl of scallion oil noodles, noodles firm, please.” You can also request “extra scallions.”
8. Tourist Advice
Shanghai Scallion Oil Noodles is the English term. Toss noodles immediately to coat every strand. If you prefer richer taste, request a fried egg on top. Leftover scallion oil can be packed to take home—it works perfectly with rice.
9. Simple Home Version
At home, you can substitute regular green onions for scallions and mix light and dark soy sauce for the basic sauce. While it won’t perfectly replicate the secret recipe of old restaurants, frying the onions carefully and tossing with noodles can still produce a flavorful homemade version of this classic Shanghai dish.
