📝 About This Recipe
A cornerstone of Shanghai's vibrant street food scene, this dish transforms humble ingredients into a masterpiece of aromatic complexity. The heart of the recipe lies in the slow-infused scallion oil, where fresh greens are fried until golden-brown and crisp, releasing a deep, nutty fragrance that clings to every strand of noodle. It is a perfect balance of savory soy, subtle sweetness, and the addictive crunch of charred scallions, offering a comforting bowl that is both rustic and refined.
🥗 Ingredients
The Aromatic Base
- 10-12 stalks Fresh Scallions (washed, dried thoroughly, and cut into 3-inch lengths)
- 1/2 cup Neutral Cooking Oil (use grapeseed, canola, or vegetable oil)
- 1 piece Star Anise (optional, for added depth)
- 1 Small Shallot (thinly sliced into rounds)
The Umami Sauce
- 3 tablespoons Light Soy Sauce (for saltiness and depth)
- 2 tablespoons Dark Soy Sauce (primarily for that rich, mahogany color)
- 1.5 tablespoons Rock Sugar (finely crushed; can substitute with granulated sugar)
- 1 teaspoon Shaoxing Wine (adds a subtle fermented aroma)
The Noodles & Assembly
- 300 grams Fresh Thin Wheat Noodles (often labeled as 'Shanghai Style' or 'Yangchun' noodles)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1 tablespoon Dried Shrimp (optional; soaked in warm water for 10 minutes and drained)
👨🍳 Instructions
-
1
Thoroughly pat the scallions dry with paper towels after washing. Any residual water will cause the oil to splatter violently during the infusion process.
-
2
Separate the white parts of the scallions from the green parts. Slice the white parts lengthwise to help them release their flavor more effectively.
-
3
In a cold wok or small saucepan, combine the neutral oil, sliced shallots, star anise, and the white parts of the scallions.
-
4
Turn the heat to medium-low. Allow the aromatics to sizzle gently. This slow process is crucial for extracting the essence without burning the delicate oils.
-
5
Once the white scallion parts turn a pale golden color (about 5-7 minutes), add the green parts of the scallions and the optional dried shrimp to the oil.
-
6
Continue to fry on low heat for another 10-15 minutes. Stir occasionally to ensure even browning. The scallions are ready when they turn a dark, crispy bronze (but not black).
-
7
Use a slotted spoon to remove the crispy scallions and shallots from the oil and set them aside on a paper towel. They will crisp up further as they cool.
-
8
In the same pan with the remaining hot oil, pour in the light soy sauce, dark soy sauce, crushed rock sugar, and Shaoxing wine. Be careful as it may bubble up.
-
9
Whisk the sauce over low heat for 2-3 minutes until the sugar has completely dissolved and the sauce has thickened slightly into a glossy syrup.
-
10
Bring a large pot of water to a rolling boil. Add the fresh wheat noodles and cook according to package instructions—usually only 2-3 minutes for fresh noodles. They should be 'al dente'.
-
11
Drain the noodles immediately. Do not rinse them; the starch on the surface helps the scallion sauce adhere to the strands.
-
12
Place the hot noodles into a large mixing bowl. Add 2-3 tablespoons of the prepared scallion oil sauce per serving and toss vigorously until every strand is coated in a dark, shimmering glaze.
-
13
Divide the noodles into two bowls. Top generously with the reserved crispy fried scallions and a sprinkle of toasted sesame seeds.
💡 Chef's Tips
Ensure the scallions are bone-dry before frying to prevent oil splatter and ensure maximum crispiness. Always start with a cold pan and oil to allow the flavors to infuse gradually as the temperature rises. If you have leftover scallion oil sauce, store it in a glass jar in the fridge for up to two weeks; it's great on steamed vegetables. Don't overcook the noodles! Fresh wheat noodles cook very quickly and will become mushy if left in the water a few seconds too long. If the sauce feels too thick, add a single tablespoon of the noodle cooking water to help loosen the emulsion.
🍽️ Serving Suggestions
Serve with a side of blanched bok choy or Choy Sum to add a fresh, crunchy contrast to the rich noodles. Pair with a soft-boiled 'Ajitama' egg or a simple fried egg with a runny yolk for extra creaminess. A side of clear seaweed soup or a light wonton soup helps cleanse the palate between bites. For a protein boost, top with shredded poached chicken or braised pork belly slices. Enjoy with a glass of chilled Oolong tea or a crisp lager to balance the savory umami flavors.