Miàn

Jiāng Yóu Miàn (Scallion Oil Soy Sauce Noodles)

A beloved Shanghainese noodle dish where springy wheat noodles are tossed in a fragrant sauce of caramelized scallions, warm soy sauce, and a touch of sugar. Simple to prepare, it is the soul of Shanghai home cooking.

Prep

20 min

Cook

15 min

Total

35 min

Serves

2

Difficulty

Easy

Recipe ingredients

• •230 g (8 oz) fresh wheat noodles, thin, alkaline-style (Shanghai noodles)
• •20 g (3/4 oz) scallions, white and pale green parts only, sliced into 5 cm lengths
• •80 ml (1/3 cup) neutral oil, vegetable or canola oil
• •30 ml (2 tbsp) light soy sauce
• •10 ml (2 tsp) dark soy sauce, for color and depth
• •5 g (1 tsp) sugar, fine white sugar
• •5 g (1 tsp) salt, for noodle blanching water
• •10 g (2 tsp) dried shrimp, optional, finely chopped
• •2 g (1/2 tsp) white pepper

Steps

1. 1 Bring a large pot of water to a rolling boil and add the salt.
2. 2 Add the fresh noodles and cook, stirring once, until just tender but still springy (about 3-4 minutes, or follow package directions). Taste a strand to confirm the noodles are cooked through with no chalky center.
3. 3 Meanwhile, combine the light soy sauce, dark soy sauce, and sugar in a small bowl; stir until the sugar dissolves and set aside.
4. 4 Heat the neutral oil in a small saucepan over medium-low heat. Add the scallion segments and optional dried shrimp.
5. 5 Cook the scallions slowly, stirring occasionally, for 4-6 minutes until they turn deep golden brown and become fragrant. Be careful not to burn them; if they darken too quickly, reduce the heat.
6. 6 Carefully pour the hot scallion oil through a fine sieve into the soy sauce mixture (or pour everything together if you prefer the scallions on top). Stir to combine — the mixture should sizzle and become aromatic.
7. 7 Reserve about 120 ml (1/2 cup) of the noodle cooking water, then drain the noodles well and rinse briefly under warm water to remove excess starch.
8. 8 Divide the noodles between two bowls. Pour the warm scallion-soy sauce evenly over each bowl, add a splash of the reserved noodle water if you prefer a saucier finish, and sprinkle with white pepper.
9. 9 Toss well before eating so every strand is coated. Serve immediately while hot.
10. 10 SAFETY NOTE: The scallion oil must be heated fully to bloom the flavors; ensure the scallions reach a uniform golden color, not blackened, to avoid a bitter taste. If using dried shrimp, ensure they are fully cooked in the oil.