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Scallions go from sidekick to star in these savory-sweet noodles

Kelly Song, America's Test Kitchen on

Scallion oil noodles, a popular Shanghainese dish, are springy wheat noodles dressed with scallion-infused oil, savory soy sauce, and sugar for balance.

We slowly simmered scallion whites and thinly sliced shallot in peanut oil to draw out their aromas, with thin strips of ginger added for freshness. Dark soy sauce, light soy sauce, and sugar added to the scallion mixture helped form a glossy, savory-sweet sauce. Fresh wheat noodles, which have a tender, chewy texture, were tossed to coat in the sauce.

The dish can be served plain or enhanced with a range of toppings, including blanched bok choy, stir-fried ground pork, or crispy fried eggs. We opted for the traditional route of garnishing with crispy scallion greens, which are shallow-fried until nearly blackened and shatteringly crisp.

Shanghai Scallion Oil Noodles

Serves 4 to 6

1/4 cup light soy sauce


2 tablespoons dark soy sauce

5 teaspoons sugar

15-18 scallions (6 ounces), white and green parts separated

1 (1-inch) piece ginger, peeled


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