Scallion Oil Noodles
Fresh scallions are separated into their white and green parts, then slowly cooked in oil over low heat until golden brown and fragrant. Light soy sauce, dark soy sauce, and a touch of sugar are added to create a rich, savory-sweet sauce. The noodles are cooked until just tender, then tossed with the scallion oil sauce until every strand is evenly coated.
Custom Service Introduction
Scallion Oil Noodles are a classic Shanghai noodle dish and a longtime favorite in local home cooking. They are widely believed to have originated in everyday households during the late Qing Dynasty, where tossing freshly cooked noodles with fragrant scallion oil became a simple and delicious tradition. Made with slow-cooked scallion oil and soy sauce, the dish is humble yet full of flavor. Today, it remains one of the signature tastes of old Shanghai and has become popular throughout the Jiangnan region.