Congyou Ban Mian (Scallion Oil Noodles)
Congyou Ban Mian (Scallion Oil Noodles)
Ingredients
For the Scallion Oil
- 1 cup vegetable oil
- 1 bunch scallions, about 8-10, white and green parts separated, cut into 3-inch pieces
- 3 slices ginger
For the Sauce
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar
- 2 tablespoons water
For the Noodles
- 1 pound fresh or dried thin egg noodles
- 2 scallions, thinly sliced, for garnish
Instructions
- 1
Prepare the scallion oil: Heat the vegetable oil in a wok or large pot over medium-low heat. Add the white parts of the scallions and ginger slices. Fry gently, stirring occasionally, until the scallions are deeply golden brown and crispy, about 10-12 minutes. Remove the crispy scallion whites and ginger with a slotted spoon and set aside. Add the green parts of the scallions to the oil and fry for another 3-5 minutes until they are also crispy and the oil is fragrant. Remove the green scallions and set aside with the whites. Keep the scallion oil in the wok, off the heat.
⏱️ 15 min
- 2
While the scallion oil is cooking, prepare the sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, granulated sugar, and water until the sugar is dissolved.
⏱️ 3 min
- 3
Cook the noodles: Bring a large pot of water to a rolling boil. Add the noodles and cook according to package directions until al dente. For fresh noodles, this typically takes 1-2 minutes; for dried noodles, it might take 3-5 minutes. Drain the noodles well.
⏱️ 5 min
- 4
Assemble the noodles: Return the drained noodles to the wok with the warm scallion oil. Add the prepared sauce. Toss vigorously to coat the noodles evenly with the oil and sauce. If the wok is cool, you can briefly place it back on low heat while tossing to warm everything through, but do not overcook the noodles.
⏱️ 5 min
- 5
Serve immediately, garnished with the reserved crispy scallions (both white and green parts) and fresh thinly sliced scallions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Congyou Ban Mian (Scallion Oil Noodles)
For the Scallion Oil
- 1 cup vegetable oil
- 1 bunch scallions, about 8-10, white and green parts separated, cut into 3-inch pieces
- 3 slices ginger
For the Sauce
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar
- 2 tablespoons water
For the Noodles
- 1 pound fresh or dried thin egg noodles
- 2 scallions, thinly sliced, for garnish
Instructions
- 1
Prepare the scallion oil: Heat the vegetable oil in a wok or large pot over medium-low heat. Add the white parts of the scallions and ginger slices. Fry gently, stirring occasionally, until the scallions are deeply golden brown and crispy, about 10-12 minutes. Remove the crispy scallion whites and ginger with a slotted spoon and set aside. Add the green parts of the scallions to the oil and fry for another 3-5 minutes until they are also crispy and the oil is fragrant. Remove the green scallions and set aside with the whites. Keep the scallion oil in the wok, off the heat.
⏱️ 15 min - 2
While the scallion oil is cooking, prepare the sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, granulated sugar, and water until the sugar is dissolved.
⏱️ 3 min - 3
Cook the noodles: Bring a large pot of water to a rolling boil. Add the noodles and cook according to package directions until al dente. For fresh noodles, this typically takes 1-2 minutes; for dried noodles, it might take 3-5 minutes. Drain the noodles well.
⏱️ 5 min - 4
Assemble the noodles: Return the drained noodles to the wok with the warm scallion oil. Add the prepared sauce. Toss vigorously to coat the noodles evenly with the oil and sauce. If the wok is cool, you can briefly place it back on low heat while tossing to warm everything through, but do not overcook the noodles.
⏱️ 5 min - 5
Serve immediately, garnished with the reserved crispy scallions (both white and green parts) and fresh thinly sliced scallions.
⏱️ 2 min