Traditional Shanghai Scallion Oil Noodles (Cong You Ban Mian)

Some of the most extraordinary dishes in the world are built from the fewest ingredients. This is one of them. Cong You Ban Mian — Shanghai scallion oil noodles — is nothing more than fresh egg noodles tossed in a fragrant oil made from slowly caramelised green onions, finished with a simple soy dressing. No meat, no complex technique, no long list of ingredients. Just patience, good oil, and the best fresh noodles you can find. Here at Yunion, we think our Shanghai egg noodles were practically made for this dish — the egg in the noodle adds a natural richness that cuts through the aromatic oil in the most beautiful way.

Serves: 2 Prep time: 5 minutes Cook time: 20 minutes

Ingredients

For the scallion oil:

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

• 150ml neutral oil (vegetable or canola)

• 1 tbsp dried shrimp — optional but adds wonderful umami depth

For the noodles:

• 1 packet Yunion Shanghai Egg Noodles

For the dressing:

• 2 tbsp dark soy sauce

• 1 tbsp light soy sauce

• 1 tsp sugar

Method

• Whisk dressing ingredients together in a small bowl until sugar is fully dissolved. Set aside.

• Place scallion whites and neutral oil in a cold wok or pan — starting from cold is important. Turn heat to medium-low and allow the scallions to gently fry in the oil, stirring occasionally.

• After 10 minutes the scallions will begin to turn golden. Add the scallion greens and dried shrimp if using. Continue to fry for a further 5-8 minutes until all the scallions are deeply golden, crispy, and fragrant. Watch carefully at this stage — the difference between perfectly caramelised and burnt is quick.

• Remove from heat and strain the oil into a bowl, reserving both the fragrant scallion oil and the crispy scallions separately.

• Cook Yunion Shanghai Egg Noodles according to packet directions. Drain well but do not rinse.

• Immediately toss the hot noodles with 3-4 tablespoons of the scallion oil and the soy dressing until every strand is evenly coated.

• Divide between two bowls and top generously with the crispy caramelised scallions.

• Serve immediately.

Tips

• Starting the scallions in cold oil is the key technique here. It allows them to gently render and caramelise all the way through rather than burning on the outside while remaining raw in the centre.

• Do not rinse the noodles after cooking. The residual starch helps the scallion oil and soy dressing cling to every strand — rinsing washes all of that away.

• 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 vegetables, or tofu for an instant flavour upgrade.

Find Yunion Near You

Our full range of fresh noodles, wonton skins, and dumpling skins are available at select supermarkets and Asian grocery stores across Perth. Click here to find your nearest stockist.