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Soy Scallion Noodles (Cong Ban Mian)

One of the simplest yet tastiest Chinese noodle dishes — the Shanghainese classic where slow-fried scallion oil is the whole soul of the bowl. Vegetarian at its core, with optional dried shrimp (kai yang) and ground pork for the full restaurant-style treatment.

prep: 10 mincook: 20 minbase recipe: 4 servings
#chinese#noodles#quick#vegetarian
Soy Scallion Noodles (Cong Ban Mian)

A few notes: the scallion oil is the whole dish, so don't rush it — low and slow until the scallions are deep brown and crisp is what gives it that intense Shanghai-restaurant flavor. Stop just before they blacken; burnt scallions turn the oil bitter. The sauce is intense, so start small — spoon just a little over each portion and add more to taste. Pat the scallions thoroughly dry before frying to cut down on splattering. For the most authentic 葱油开洋拌面, add the dried shrimp (kai yang); ground pork makes it a heartier meal. Leftover scallion oil and sauce both keep in the fridge for a faster meal later.

ingredients

servings
4

Scallion oil

Sauce

Noodles

Optional dried shrimp

Optional pork

instructions

  1. 1.Stir the light soy, dark soy, oyster sauce, and crushed rock sugar together in a small bowl and set aside.
  2. 2.Heat the oil in a wok over medium-low. Add the scallion whites, ginger, and smashed garlic first and fry a few minutes, then add the scallion greens. Keep it low and slow until everything turns deep golden brown and crisp, about 15 minutes — the oil, not speed, is the whole point. Watch closely near the end so nothing blackens and turns bitter.
    15:00
  3. 3.(Optional) Drain the soaked dried shrimp and fry them in the scallion oil for the last couple of minutes until fragrant and lightly crisp.
  4. 4.Scoop the crisp scallions (and shrimp, if using) out onto a plate to drain, keeping the scallion oil.
  5. 5.Pour the sauce into the hot scallion oil and cook over low heat about 2 minutes, until it just begins to bubble.
    2:00
  6. 6.(Optional) In a separate pan, brown the ground pork over high heat with 2 tablespoons oil. Mix in the 1/3 cup chopped scallions and season with a little salt.
  7. 7.Cook the noodles in boiling water until just tender, drain, and toss with a couple tablespoons of the scallion oil so they don't clump.
  8. 8.Portion the noodles into bowls, start with about a tablespoon of sauce each, and add more to taste. Top with the crispy scallions, dried shrimp, and pork if using, then toss.
  9. 9.Finish with toasted sesame seeds and serve right away.