Chinese home cooking

Scallion Oil Noodles

Name: Scallion Oil Noodles
Cuisine: Chinese
Ingredients: noodles; red-based scallions; 3 spoonfuls light soy sauce; 2 spoonfuls dark soy sauce; 1 spoonful oyster sauce; 1 spoonful sugar; cooking oil

葱油拌面 · Cōng yóu bàn miàn

Cooked noodles are tossed with slowly fried scallion oil and a sweetened soy-and-oyster sauce.

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Also known as Cong You Ban Mian.

Published 2026-10-12

Brown sauced noodles with dark fried scallion strips. — Scallion Oil Noodles

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About This Recipe

These scallion oil noodles use both the white and green parts of the scallions. The whites go into the pan first, followed by the greens. The oil is taken off the heat before mixing in the soy sauces, oyster sauce and sugar, then tossed with cooked, drained noodles.

Ingredients

Quantities are included where specified in the original recipe.

noodles
red-based scallions
3 spoonfulslight soy sauce
2 spoonfulsdark soy sauce
1 spoonfuloyster sauce
1 spoonfulsugar
cooking oil

Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.

Ingredient Notes

Keep the heat low near the end of frying; burnt scallions taste bitter.

Step-by-Step Instructions

01
Separate the scallion whites and greens. Heat the pan, add cool oil and fry the whites until pale golden.
02
Add the green sections and gently fry until their moisture is reduced and they turn dark green, as shown in the Chinese caption. Keep the heat low enough to avoid burning.
03
Remove the scallion oil from the heat and mix it with light soy sauce, dark soy sauce, oyster sauce and sugar.
04
Boil the noodles until cooked, drain and toss with the scallion-oil sauce.

Illustrated Cooking Guide

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English-captioned photographs showing ingredient preparation and cooking for Scallion Oil Noodles. — Cooking illustration 1 · Open full size ↗

Cooking Method

Cold Tossing

FAQ

How do I keep the scallions from tasting burnt?

Keep the heat low toward the end of frying. The whites should be pale golden before the greens go in; avoid burning either part.

When does the noodle sauce go into the scallion oil?

Remove the scallion oil from the heat, then mix in the light soy sauce, dark soy sauce, oyster sauce and sugar before tossing with the noodles.

Recipe card