Chinese · Lunch · Dinner
Scallion Oil Noodles
葱油拌面 (cōng yóu bàn miàn)
Shanghai's beloved street-stall noodles, tossed in a glossy, savoury-sweet sauce of slow-fried scallions and soy. This lighter version uses less oil, reduced-sodium soy sauce and whole-wheat noodles, with tender bok choy on the side.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 2
Calories come from: Carbs 59% · Fat 29% · Protein 12%
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Ingredients
For 2 servings- 1 large bunch (about 8-10 stalks)100 gScallions (spring onions)
- 2 tbsp28 gNeutral vegetable oil
- 1 1/2 tbsp24 gReduced-sodium light soy sauce
- 2 tsp12 gDark soy sauce
- 2 tsp8 gSugar
- 3 tbsp45 gWater (for the sauce)
- 2 bundles (about 180 g)Thin whole-wheat noodles, dry
- 2-3 heads200 gBaby bok choy
- 2 litres, drained off2,000 gWater (for boiling) (optional)
Steps
- 1
Trim the scallions and cut them into 5 cm lengths, keeping the white parts and green parts separate.
- 2
Halve the bok choy lengthways and rinse well between the leaves.
- 3
Stir the reduced-sodium light soy sauce, dark soy sauce, sugar and 3 tbsp water together in a small bowl.
- 4
Heat the oil in a wok or small pan over medium-low heat and add the scallion whites; fry gently for 3 minutes.
- 5
Add the scallion greens and keep frying on low, stirring now and then, for 8-10 minutes until they are deep brown and crisp but not burnt.
- 6
Pour the soy mixture into the pan, let it bubble for about 1 minute until slightly thickened, then turn off the heat.
- 7
Bring the 2 litres of water to a boil and cook the noodles according to the packet, usually 5-6 minutes, until just tender.
- 8
Add the bok choy to the pot for the last 1-2 minutes of the noodle cooking time.
- 9
Drain the noodles and bok choy well, discarding the cooking water.
- 10
Divide the noodles between two bowls, spoon over the scallion sauce and crispy scallions, and toss thoroughly.
- 11
Place the bok choy alongside and serve straight away.
Swaps, storage and make-ahead
Swaps
- Use regular thin wheat noodles or Shanghai-style noodles instead of whole-wheat if they are easier to find.
- For a gluten-free version, use rice noodles plus tamari and a dark soy sauce both labelled gluten-free.
- Swap the baby bok choy for spinach, choy sum or gai lan, adjusting the blanching time so the greens stay bright.
- Use brown sugar or a little maple syrup in place of white sugar for a deeper sweetness.
Storage
These noodles are best eaten fresh, as they soften and clump on standing; refrigerate any leftovers within 2 hours and eat within 3 to 4 days, reheating until steaming hot. Do not freeze the cooked noodles, though the scallion sauce can be frozen in a small container.
Make ahead
The scallion oil and sauce can be made up to 4 days ahead and kept in a sealed jar in the fridge; warm it gently before tossing with freshly cooked noodles and bok choy.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoy
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (299 g) | Per 100 g | |
|---|---|---|
| Calories | 504 kcal | 169 kcal |
| Protein | 16.1 g | 5.4 g |
| Carbohydrates | 76.6 g | 25.6 g |
| of which sugars | 8.8 g | 2.9 g |
| Fiber | 11.5 g | 3.8 g |
| Fat | 16.8 g | 5.6 g |
| of which saturated | 2.5 g | 0.8 g |
| Sodium | 845 mg | 283 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
