Shanghai Cuisine · tested Chinese home cooking
Scallion Oil Noodles (Cong You Ban Mian) Recipe
葱油拌面 Cōng Yóu Bàn Miàn
A Shanghai classic that proves simplicity is the ultimate sophistication. Chewy noodles tossed in fragrant scallion oil, dark soy, and sugar. Just five ingredients, but absolutely mesmerizing. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 200g fresh wheat noodles
- 6-8 scallions, cut into 2-inch lengths (save half the greens for garnish)
- 1/3 cup neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
- 3 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp sugar
- 1 tbsp Shaoxing wine (optional)
Step-by-step instructions
Step 1
Heat oil in a wok over low heat
Heat oil in a wok over low heat. Add the white and light green parts of the scallions.
Step 2
Cook the scallions on low heat for 10-12 minutes,…
Cook the scallions on low heat for 10-12 minutes, stirring occasionally, until they turn dark green and the oil is fragrant. Do not let them burn.
Step 3
Remove the fried scallions (save for garnish)
Remove the fried scallions (save for garnish). Add dark soy sauce, light soy sauce, sugar, and shaoxing wine to the oil.
Step 4
Stir until sugar dissolves
Stir until sugar dissolves. Simmer for 30 seconds, then turn off heat.
Step 5
Cook noodles in boiling water until al dente
Cook noodles in boiling water until al dente. Drain well.
Step 6
Toss hot noodles with the scallion oil sauce until…
Toss hot noodles with the scallion oil sauce until well coated. Top with crispy scallions and fresh scallion greens. Serve immediately.
Cook’s notes
- The low-and-slow scallion infusion is the key – high heat will burn them and create bitterness
- This sauce keeps in the fridge for weeks – make a double batch
- Dark soy adds color and depth – don't substitute with only light soy
- Add a fried egg on top for a complete meal
Common questions
Can I make Scallion Oil Noodles (Cong You Ban Mian) less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.