Shanghai Scallion Oil Noodles (Cong You Ban Mian)

• •450 g Thin wheat noodles (fresh or dried)
• •1 large bunch (about 12-15 stalks) Green onions (scallions), mostly green parts
• •1 cup Neutral cooking oil (vegetable, canola, grapeseed)
• •4 tablespoons Light soy sauce
• •2 tablespoons Dark soy sauce
• •2 teaspoons Granulated sugar

Instructions

1. 1

   Prepare the scallions: Wash and thoroughly dry the green onions. Cut off the root ends. Cut the green onions into 2-3 inch long sections. Separate the white/light green parts from the darker green parts if desired, as the darker greens tend to crisp up faster.

2. 2

   Make the scallion oil: Heat the neutral cooking oil in a large wok or heavy-bottomed pot over medium-low heat. Add all the cut green onions to the cold oil. The low heat is crucial for slowly extracting the flavor without burning.

3. 3

   Slowly fry the scallions: Continue to cook the scallions over medium-low heat, stirring occasionally, for about 20-25 minutes. The scallions will first soften, then turn yellow, then golden, and finally deep brown and crispy. Do not rush this process; slow cooking develops the best flavor. Once they are uniformly dark brown and crispy (but not burnt), remove the scallions with a slotted spoon and set them aside on a plate lined with paper towels to drain. Keep the fragrant scallion oil in the wok.

4. 4

   Prepare the sauce: With the heat still on low, add the light soy sauce, dark soy sauce, and granulated sugar directly into the residual scallion oil in the wok. Stir well until the sugar dissolves and the sauce just begins to bubble gently. Turn off the heat. Taste and adjust sweetness/saltiness if necessary.

5. 5

   Cook the noodles: Bring a large pot of water to a rolling boil. Add the noodles and cook according to package directions until al dente. For fresh noodles, this usually takes 2-3 minutes; for dried, it can be 5-8 minutes. Drain the noodles thoroughly.

6. 6

   Assemble the dish: Add the hot, drained noodles directly into the wok with the scallion oil sauce. Toss vigorously to ensure the noodles are evenly coated with the sauce. Divide the noodles among four serving bowls.

7. 7

   Garnish and serve: Top each bowl of noodles generously with the crispy fried scallions prepared earlier. You can also garnish with a few fresh, thinly sliced green onions if desired. Serve immediately.

Chef's Tips

• 💡Patience is key for the scallion oil: Frying the scallions slowly over low heat is crucial. Rushing it will result in burnt scallions and bitter oil. Aim for a deep, even brown.
• 💡Don't discard the oil: The scallion-infused oil is incredibly flavorful. Store any leftover oil in an airtight container in the refrigerator for up to 2 weeks and use it for stir-fries, dressings, or dipping bread.
• 💡Noodle choice: While traditional Shanghai noodles are best, good quality ramen noodles (without the seasoning packet) or even spaghetti can be used in a pinch. Ensure they are thin to absorb the sauce well.
• 💡Adjusting sweetness: The amount of sugar can be adjusted to your preference. Some prefer a slightly sweeter sauce, others more savory. Taste the sauce before adding it to the noodles.
• 💡Serving suggestions: These noodles are delicious on their own, but also pair well with a simple fried egg, a side of blanched greens, or grilled meats.