Scallion Oil Noodles (Cong You Ban Mian)

Name: Scallion Oil Noodles (Cong You Ban Mian)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: China
Ingredients: 1 lb (450 g) fresh Shanghai-style wheat noodles (or dried thin wheat noodles); 8 scallions (about 2 bunches), thinly sliced, white and green parts separated; 1 cup (240 ml) neutral oil such as canola or vegetable oil; 3 tablespoons (45 ml) light soy sauce; 2 tablespoons (30 ml) dark soy sauce; 1 tablespoon (15 ml) sugar; 2 cloves garlic, minced (optional); 1 teaspoon toasted sesame seeds (optional garnish)

葱油拌面 Cōngyóu bànmiànSay it: tsong-yoh bahn-myen

By the Passport Plate editors. Published November 11, 2026.

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Scallion oil noodles are a classic Shanghai street-food favorite that delivers maximum flavor with minimal effort. Fresh wheat noodles are tossed in fragrant scallion-infused oil and a savory blend of soy sauces, creating silky strands with crispy scallion bits and a perfect balance of salty, sweet, and aromatic notes. Traditionally eaten as a quick breakfast, late-night snack, or simple lunch, this humble dish showcases the magic of Shanghai home cooking where a few pantry staples transform into something deeply satisfying.

Scallion Oil Noodles (Cong You Ban Mian)

葱油拌面, Cōngyóu bànmiàn

Pronounced tsong-yoh bahn-myen

Serves: 4
Prep: 15 min
Cook: 20 min
Total: 35 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains gluten, soy, sesame. Check labels on packaged ingredients.

Ingredients

4 servings

1 lb (450 g)450 g (1 lb) fresh Shanghai-style wheat noodles (or dried thin wheat noodles)
8 scallions (about 2 bunches), thinly sliced, white and green parts separated
1 cup (240 ml)240 ml (1 cup) neutral oil such as canola or vegetable oil
3 tablespoons (45 ml)45 ml (3 tablespoons) light soy sauce
2 tablespoons (30 ml)30 ml (2 tablespoons) dark soy sauce
1 tablespoon (15 ml)15 ml (1 tablespoon) sugar
2 cloves garlic, minced (optional)
1 teaspoon toasted sesame seeds (optional garnish)

Method

Bring a large pot of water to a boil for the noodles. While waiting, combine the light soy sauce, dark soy sauce, and sugar in a small bowl, stirring until the sugar dissolves. Set aside.
In a wok or small saucepan, heat the oil over medium heat. Add the white parts of the scallions and cook gently for 4-5 minutes, stirring occasionally, until they turn golden brown and crispy.
Add the green parts of the scallions and the minced garlic (if using). Continue frying for another 2-3 minutes until the greens are lightly crisped and the oil is deeply fragrant. Remove from heat and let cool slightly.
Carefully strain the scallion oil into a heatproof bowl, reserving the crispy scallion bits separately. You will use both the oil and the bits.
Cook the noodles according to package instructions until just al dente. Drain thoroughly, shaking off excess water, and transfer to a large mixing bowl.
While the noodles are still hot, pour ⅓ cup (80 ml) of the scallion oil over them and toss vigorously to coat every strand evenly.
Add the soy-sauce mixture and most of the crispy scallion bits. Toss again until the noodles are uniformly glossy and seasoned. Taste and add a little more soy or oil if desired.
Divide among four bowls. Top with the remaining crispy scallions and a sprinkle of sesame seeds if using. Serve immediately.

Regional variants

Some Shanghai cooks add a splash of Zhenjiang black vinegar for brightness or a pinch of chili flakes for heat. Modern versions occasionally include a fried egg on top or blanched greens mixed in.

Cook's notes

The scallion oil can be made days ahead and stored in the refrigerator; the flavor actually improves after a day or two.
Use fresh, high-quality noodles for the best texture. If only dried noodles are available, choose thin ones and slightly undercook them.
Adjust the ratio of light to dark soy sauce to suit your taste—more dark soy gives deeper color and caramel notes.

Serve with

Often enjoyed plain or with a side of simple steamed bok choy and chili crisp.

Make ahead and storage

The scallion oil keeps in the fridge for up to 2 weeks. Cooked noodles are best fresh but can be reheated gently with a splash of water.

Scallion Oil Noodles (Cong You Ban Mian)