Aromatic Scallion-Infused Oil Yang Chun Noodle

This recipe sits somewhere between the clean simplicity of a classic Yang Chun Mian and the deeply fragrant richness of Shanghai's famous scallion oil noodles. It takes the comforting broth format of Yang Chun Mian and elevates it with a homemade scallion infused oil that adds a layer of smoky, caramelised onion depth that the traditional version simply doesn't have. The result is a bowl that feels both familiar and completely new at the same time. A little more effort than the five minute breakfast version, and every single extra minute is absolutely worth it. Here at Yunion, this is the Yang Chun Mian we make when we want to impress someone without spending hours in the kitchen.

Serves: 2 Prep time: 10 minutes Cook time: 20 minutes

Ingredients

For the noodles:

• 1 packet Yunion Yang Chun Noodles

  
  

For the scallion infused oil:

• 1 large bunch fresh green scallions, whites and greens separated and cut into 5cm lengths

• 120ml neutral oil

• 1 tsp sesame oil

  
  

For the broth base (built directly in the serving bowl):

• 1 tbsp light soy sauce

• 1 tsp dark soy sauce

• 1 tsp sugar

• Pinch of white pepper

• 500ml clear chicken stock or pork bone broth, piping hot

  
  

To garnish:

• Reserved crispy scallion pieces from the oil

• Extra white pepper to taste

• Fresh spring onions, finely sliced

Method

• Make the scallion oil first. Place scallion whites and neutral oil together in a cold wok or small saucepan. Turn heat to medium low and allow the scallions to fry gently in the oil, stirring occasionally. After about 10 minutes the whites will begin to turn golden. Add the scallion greens and continue frying for a further 5 to 8 minutes until all the scallions are deeply golden, crispy, and the oil is richly fragrant.

• Remove from heat. Stir in the sesame oil. Strain the oil into a clean bowl, reserving both the fragrant scallion oil and the crispy caramelised scallion pieces separately.

• Heat chicken stock or pork bone broth in a pot until piping hot.

• Prepare each serving bowl. Add light soy sauce, dark soy sauce, sugar, white pepper, and a generous tablespoon of the freshly made scallion oil to each bowl.

• Cook Yunion Yang Chun Noodles in a large pot of boiling water for 1 to 2 minutes until just cooked through with a firm, delicate bite. Drain thoroughly.

• Divide noodles between the prepared bowls.

• Ladle the piping hot broth over the noodles immediately. The heat of the broth will bring the scallion oil and seasoning together into a beautifully fragrant, golden soup base.

• Top with the reserved crispy caramelised scallion pieces, fresh spring onions, and an extra pinch of white pepper.

• Serve immediately.

Tips

• Starting the scallions in cold oil rather than hot oil is the key technique here. It allows them to render and caramelise slowly and evenly all the way through rather than burning on the outside while remaining raw in the centre. Patience at this stage is what separates good scallion oil from great scallion oil.

• The leftover scallion oil keeps in a sealed jar in the fridge for up to two weeks and is one of the most useful condiments you can have on hand. Drizzle it over rice, steamed fish, tofu, or any noodle dish that needs a flavour lift.

• If you want to make this recipe even more substantial, add a soft poached egg, a few slices of braised pork belly, or a handful of blanched choi sum to the bowl before serving. The fragrant scallion oil broth pairs beautifully with all three.

Find Yunion Noodles Near You

Our full range of fresh noodles is available at select supermarkets and Asian grocery stores across Perth. Find your nearest stockist and make your next family gathering one to remember.